Chef de Cuisine

Chef LeaderThis is a chef leader position within an Intermountain facility reporting to the Executive Chef Operations Manager. Responsible for the operations and management of a specialized food service production area within a given facility. The individual provides oversight of food production within their assigned area and coordinates with other production areas in the department. The Chef de Cuisine has direct reports within the culinary operations scope which may include sous chefs and/or shift coordinators. 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. 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 expectation.Position DetailsFull Time, 40 hours per weekPay Rate: Based on Experience ($26.17 - $40.40)Availability Needed: Monday-Friday 8am - 4:30pmBenefits Eligible: Yes; Medical, Dental, Vision, Education Assistance.Essential FunctionsResponsible for implementation of and adherence to all system recipes and menus at the facility within assigned production area (patient meal, retail, or catering) to ensure food and meal presentation quality and appearance standards.Specifies and coordinates procurement and inventory of all food products needed. Ensure adherence to the NS managed order guide.Procures high quality and value in all food purchases while meeting budgetary guidelines.Implements and manages chef and cook staffing models and guidelines based on facility production volumes to adhere to labor budgets. Contributes and informs 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 assigned focus areas - patient meal, cafe or bistro, and catering experience.Works with the department leadership team 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, cooks 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.Direct reports include culinary leadership roles such as Sous Chefs and Shift Coordinators, with accountability for both direct and indirect team performance.Facilitates all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.Participates in rounding with patients, customers, and/or guests.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.SkillsFood Safety & SanitationFollows InstructionCommunication – Written and VerbalCulinary ArtsRecipes – ability to understand, execute and developFood ProductionLeadershipPeople ManagementMenu DevelopmentQualificationsFood 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.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 skillsProficiency in using word processing, spreadsheet and database applications, internet and e-mail, scheduling applications, and computerized tracking systems.Associates degree in Culinary Arts. Education must be obtained through an accredited institution. Degree will be verified. OR three years of culinary leadership as a sous chef or similar within Intermountain facilities.Physical RequirementsOngoing 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 Intermountain Medical CenterWork City:MurrayWork State:UtahScheduled Weekly Hours:40The hourly range for this position is listed below. Actual hourly rate dependent upon experience.$26.17 - $40.40