Chef, Food Program

University of Utah Health Research; Salt Lake City (UT); On-site; USD 28,000 - 40,000; Part time

Job summary

The University of Utah Metabolic Kitchen seeks a skilled Chef to join its dynamic team, supporting nutrition science through precise culinary services and meal production. The role focuses on procurement and distribution of meals for research studies, ensuring high standards of quality and safety.

Candidates with at least five years of chef experience and supervisory background are preferred for this part-time position, working daytime shifts, with up to 19 hours per week.

Qualifications

• Associate’s degree in food service, hotel/restaurant management or a related field.
• Five years of chef experience with two years in supervisory role in a large volume food service operation.
• Current food service worker permit and strong communication and computer literacy skills.

Responsibilities

• Production: Prepare and cook meals in a professional kitchen meeting nutrition and quality standards.
• Procurement: Assist in sourcing and purchasing ingredients as advised by operations manager.
• Distribution: Deliver meals to study participants according to visit dates and protocols.

Education

Associate’s degree in food service, hotel/restaurant management or a related field

Job description

Details

Open Date 08/07/2026

Requisition Number PRN17325N

Job Title Chef, Food Program

Working Title Chef, Food Program

Career Progression Track D

FLSA Code Administrative

Patient Sensitive Job Code? No

Type Non Benefited Staff / Student

Temporary? No

Standard Hours per Week up to 19 hours

Full Time or Part Time? Part Time

Shift Day

Is this a work study job? No

VP Area U of U Health - Academics

Department 00200 - Nutrition & Integrative Physio

Location Campus

City Salt Lake City, UT

Type of Recruitment External Posting

Pay Rate Range up to $25.00/hr DOE

Close Date 11/07/2026

Job Summary

The University of Utah Metabolic Kitchen is seeking a skilled and passionate Chef to join its dynamic team. The Metabolic Kitchen is dedicated to supporting researchers in nutrition science, disease management, and related fields by providing precision nutrition through expert culinary services and resources. As a Chef in the Metabolic Kitchen, you will play a crucial role in meal production, procurement, and distribution, ensuring the highest standards of food quality and safety.

Candidates with less than 5 years of experience will be considered.

Responsibilities

• Production: Participate in the preparation and cooking of meals in the professional kitchen, ensuring all dishes meet specified nutrition and quality standards.
• Procurement: Participate in the sourcing and purchasing of ingredients, as advised by the culinary operations manager.
• Distribution: Assist in the delivery of meals to research study participants, ensuring timely and accurate service according to visit dates and study protocols.

Secondary Responsibilities

• Data Entry: Accurately input data related to food procurement, inventory management, and meal production for record-keeping and analysis purposes.
• Menu Development: Collaborate with registered dietitian and culinary operations manager to create customized menus and recipes that align with the nutritional needs of research study participants.
• Recipe Testing: Conduct testing of new recipes to ensure taste, nutritional adequacy, and adherence to established protocols.

Minimum Qualifications

Associate’s degree in food service, hotel/restaurant management or a related field, or equivalency (one year of education can be substituted for two years of related work experience); five years of chef experience with two of these years in a progressively more responsible supervisory position in a large volume food service operation required. Current food service worker permit, and demonstrated human relation, effective communication, and computer literacy skills also required.

Applicants must demonstrate the potential ability to perform the essential functions of the job as outlined in the position description.

Preferences

• Culinary degree or equivalent professional experience in a commercial kitchen setting.
• Expertise in food safety regulations and best practices for food preparation, handling, and distribution.
• Excellent organizational and time-management skills, with the ability to manage multiple tasks efficiently.
• Strong communication and interpersonal skills, with the ability to collaborate effectively with a team.
• Experience working with dietary analysis software or similar tools