Job Description:

This position manages and coordinates proper food production according to recipe, menu, therapeutic diet requirements, department standards, and regulatory agencies for retail, catering, and patient meal services within the assigned facility. This role has direct responsibility for providing foods and beverages that meet nutrient, appearance, freshness, variety, and ample choice expectations while ensuring adherence to cost containment measures and realized patient and customer expectations.



Work Schedule

Full Time, 40 hours per weekFlexibility needed to support regular operations within the departmentPay is calculated by years of experience & internal equity within this range: Minimum $25.41 - Max $39.22 Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Scope

This is a top chef position within an Intermountain facility reporting to the Nutrition Director for that facility with a dotted-line reporting structure to the Executive Chefs. The individual provides oversight of food production within the facility and contributes and makes decisions regarding food production for the Nutrition Services department. The Executive Chef may have direct reports depending on department structure. The primary focus of work is on training, coaching, and mentoring the culinary team. The chef will manage consistent expectations and performance for all food production positions who report directly or through dotted lines to ensure consistent quality and guidelines throughout the department.

The Executive Chef will oversee operations with less than 4000 daily meal equivalents, and less than $550,000 in monthly retail and catering sales.

Job Essentials

1. Works with the Executive Chefs, Nutrition Services (NS) Leadership team and the NS Facility Manager to:

Specify and coordinate procurement and inventory of all food products needed at the facility.Ensure adherence to the NS managed order guide.Procure high quality and value in all food purchases while meeting facility budgetary guidelines.Implement and manage chef and cook staffing models and guidelines based on facility production volumes to adhere to labor budgets.Contribute and inform on decisions related to facility capital equipment needs.Partner with the facility manager to manage the NS food budget at the facility.

2. Responsible for implementation of and adherence to all system recipes and menus at the facility (patient meal, retail, and catering) to ensure food and meal presentation quality and appearance standards.
3. Ensure adherence to Joint Commission standards related to kitchen operations and food production safety, sanitation, and temperature maintenance.
4. Implements system standards for food preparations, equipment use, kitchen safety, kitchen security, culinary skill requirements, and adherence to public health safety and sanitation standards.
5. Stays current with and introduces new products, recipes, and trends to the Executive Chefs and NS Leadership team for all focus areas - patient meal, cafe or bistro, and catering experience.
6. Works with the facility NS Manager to develop Emergency and Disaster Preparedness plans related to the provision of safe, secure, and adequate food.
7. Advises and guides the utilization of departmental computer-based menu and production management systems to forecast and prepare unit orders, outside orders, production lists, cooks worksheets, inventory tracking, and recipe costing.
8. Assists with procurement of food products needed for production and monitors facility inventory and control of products.
9. Responsible for culinary skills education of chefs and cooks at the facility.
10. Collaborates with the facility NS Manager to facilitate applicable human resources functions for Sous Chefs, Chef, and Cooks (e.g., hiring, training, mentoring, evaluating, conflict resolution, performance management).
11. Assists with performance evaluations for sous chefs and cooks who have a dotted line reporting structure.
12. Participates in quality monitoring and directs improvement activities and processes measured by quality control monitors.
13. Participates in patient rounding and Patient and Family Advisor Committee activities quarterly.
14. Collaborates with the Office of Patient Experience at the facility level to adhere to established metrics.
15. Attends and participates in large scale catered events for the organization and community to offer guidance and assistance while promoting the service line and organization.
16. Participates in local social and media events.

Minimum Qualifications

Certification in Culinary Arts must be obtained through an accredited institution.Food Handler Permit (as required by State) or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.Three years of experience as ChefFive years of experience as a Chef preferredExperience managing a team of more than 10 people preferredDemonstrated business and financial skills in restaurant or healthcare foodservice industry.Demonstrated creative and appealing recipe and menu development skills and culinary skills.Demonstrated strong verbal, written, and interpersonal communication skills.Experience using word processing, spreadsheet and database applications, internet and e-mail, scheduling applications, and computerized tracking systems.

Preferred Qualifications

Associates degree in Culinary Arts. Education must be obtained through an accredited institution. Degree will be verified.Completion of Culinary Institute of America program.Experience using food production applications.Experience with Computrition.

Physical Requirements:

Interact with others by effectively communicating, both orally and in writing.Operate computers and other office equipment requiring the ability to move fingers and hands.See and read computer monitors and documents.Remain sitting or standing for long periods of time to perform work on a computer, telephone, or other equipment.May require lifting and transporting objects and office supplies, bending, kneeling and reaching.

Location:

Intermountain Health Primary Childrens Hospital

Work City:

Salt Lake City

Work State:

Utah

Scheduled Weekly Hours:

40

The hourly range for this position is listed below. Actual hourly rate dependent upon experience. 

$25.79 - $39.81

We care about your well-being – mind, body, and spirit – which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged.

Learn more about our comprehensive benefits package here.

Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

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All positions subject to close without notice.