Job Description:

Responsible for the operation and management of food service functions within a given facility with an average of no more than 15,000 total meals per month, less than $23000 in the retail revenue per month and span of control of up to 24 FTEs. Utilizes critical thinking skills and advanced knowledge to ensure departmental focus and vision is aligned with the hospital, region, and Intermountain business plans.



At Intermountain, we are not your standard institutional hospital food. Our hospitals employ professional chefs, culinary leaders, cooks, and nutrition care associates. We treat our hospitals like hotels, with restaurant-quality cafes and a guest-centric culture of hospitality for our patients and caregivers.

With high-quality food as medicine, we bring a new life into the world of hospital nutrition services and are making a difference in the lives of our patients every day. We not only care for patients, but we also care for and about our colleagues, which is why we offer many culinary and healthcare career opportunities!

Work Schedule & Pay

Full Time, 40 hours per weekPrimary Work Schedule: Monday-Friday 8am-5pmRequired: Flexible Scheduling to support business needsPay: $25.79 - $39.81 (depending on years of experience & internal equity)Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance. Click here for more details

Essential Functions

Implements established best practices to deliver exceptional care and service at the appropriate cost.Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.Manages employees to ensure that food safety standards and regulatory guidelines are met.Monitors quality and satisfaction scores. In conjunction with the System-level Directors, develops and implements plans to achieve desired outcomes.In conjunction with the System-level Directors, establishes financial objectives by assisting in budget planning, forecasting, revenue, and measuring productivity while maintaining a viable financial status.Represents Nutrition Services in interdisciplinary teams, committees, and meetings at a facility level.

Skills

Culinary ArtsFood ServicePeople ManagementBusinessComputer LiteracyInterpersonal CommunicationFinancial Competence

Qualifications

A demonstrated understating of the key functions needed to manage a Hospital Culinary Service Department. Proven ability to lead departmental operations and provide sound people leadership and management skills. Food Handler Permit or ServSafe certification is required by first day of work. ServSafe certification obtained within 90 days of hire date if not current.Previous experience in leading a culinary team.Demonstrated ability to work in a commercial kitchen.Follows recipes and/or instructions in the preparation of food items and appropriately utilizes commercial cooking equipmentDemonstrated highly effective verbal, written, interpersonal, and communication skills.Experience using word processing, advanced or complex spreadsheet and database applications, internet and e-mail and scheduling applications, as well as computerized tracking systems.Certified Dietary Manager (CDM) certification obtained within one year of hire date is required for facilities with an attached LTC unit (HRH and GMH).Preferred:Demonstrated ability to lead and manage a diverse team.Demonstrated ability to work and navigate the complexities of hospital food service operationsDemonstrated effective business and financial skills in the food service industry. Demonstrated experience in quality improvement initiatives.Certified Dietary Manager Certification

Physical Requirements:

Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.Remain standing for long periods of time to perform work.Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals.

Location:

Intermountain Health Heber Valley Hospital

Work City:

Heber 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.

At Intermountain Health, we use the artificial intelligence ("AI") platform, HiredScore to improve your job application experience. HiredScore helps match your skills and experiences to the best jobs for you. While HiredScore assists in reviewing applications, all final decisions are made by Intermountain personnel to ensure fairness. We protect your privacy and follow strict data protection rules. Your information is safe and used only for recruitment. Thank you for considering a career with us and experiencing our AI-enhanced recruitment process.

All positions subject to close without notice.