Job Description:

The Executive Chef is responsible for the culinary operations on and management of food service production within a given facility with an average of at least 57,000 total meals per month and total FTE count of at least 34. 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 has direct reports within the culinary operations scope. 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.

Work Schedule

Essential Functions

• 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.

• 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.
• Specifies and coordinates procurement and inventory of all food products needed at the facility. Ensures adherence to the NS managed order guide.
• Procures high quality and value in all food purchases while meeting facility budgetary guidelines.
  Implement and manages chef and cook staffing models and guidelines based on facility production volumes to adhere to labor budgets. Contributes and inform on decisions related to facility capital equipment needs and partners with the facility department leader to manage the NS food budget at the facility.
• Ensures adherence to Joint Commission standards related to kitchen operations and food production safety, sanitation, and temperature maintenance.
• Implements system standards for food preparations, equipment use, kitchen safety, kitchen security, culinary skill requirements, and adherence to public health safety and sanitation standards.
• 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.
• Works with the facility NS Manager to develop Emergency and Disaster Preparedness plans related to the provision of safe, secure, and adequate food.
• Advises and guides the utilization of departmental computer-based menu and production management systems to forecast and prepare unit orders, outside orders, production lists, cook’s worksheets, inventory tracking, and recipe costing. Assists with procurement of food products needed for production and monitors facility inventory and control of products.
• Responsible for culinary skills education of chefs and cooks at the facility and collaborates with the facility NS Manager to lead and facilitate applicable human resources functions for Sous Chefs, Chef, and Cooks (e.g., hiring, training, mentoring, evaluating, conflict resolution, performance management).
• Participates in patient rounding and Patient and Family Advisor Committee activities quarterly.
• Collaborates with the Office of Patient Experience at the facility level to adhere to established metrics. 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.
• Participates in local social and media events.

Skills

• Food Safety & Sanitation
• Follows Instruction
• Communication – Written and Verbal
• Culinary Arts

• Recipes – ability to understand, execute and develop

• Food Production
• Leadership
• Team Building
• People Management
• Menu Development

Qualifications

• 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.
• Associates degree in Culinary Arts. Education must be obtained through an accredited institution. Degree will be verified. (preferred)
• Three years as of Culinary Leadership as a Sous Chef or similar within Intermountain Facilities managing a team of more than 10 people. (preferred)
• Demonstrated 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
• Proficiency in using word processing, spreadsheet and database applications, internet and e-mail, scheduling applications, and computerized tracking systems.

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 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. 

$26.17 - $40.40

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.

By applying for a position with Intermountain, I acknowledge that I will comply with all applicable Intermountain policies and expectations. If applying for a remote or hybrid role, this includes remote work expectations related to confidentiality, information security, work schedules, conflicts of interest, and use of company equipment. I further acknowledge that outside employment or activities may not interfere with job responsibilities or create a conflict of interest with Intermountain. Actual or reasonably perceived conflicts may be grounds for disqualification from consideration or, if hired, corrective action up to and including termination of employment.

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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