Chef, Food Program

The Chronicle Of Higher Education, Inc.; Salt Lake City (UT); On-site; USD 17,000 - 28,000; Part time

Job summary

The University of Utah Metabolic Kitchen seeks a skilled and passionate Chef to join its team, supporting nutrition research through culinary services and resources.

Responsibilities include meal production, procurement, distribution, and data entry, with collaboration on menu development and recipe testing to meet study protocols and quality standards.

Qualifications

• Associate's degree in food service, hotel/restaurant management or 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 years in a progressively more responsible supervisory position in a large volume food service operation.
• Current food service worker permit, and demonstrated human relation, effective communication, and computer literacy skills.

Responsibilities

• Production: Participate in the preparation and cooking of meals in the professional kitchen, ensuring all dishes meet nutrition and quality standards.
• Procurement: Participate in sourcing and purchasing of ingredients as advised by culinary operations manager.
• Distribution: Assist in delivering meals to research study participants according to visit dates and study protocols.
• Data Entry: Input data related to food procurement, inventory management, and meal production for records and analysis.
• Menu Development: Collaborate with the registered dietitian and culinary operations manager to create menus aligned with nutritional needs.
• Recipe Testing: Test new recipes to ensure taste, nutrition, and adherence to protocols.

Job description

Chef, Food Program

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.
• 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 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.
• Knowledge of nutrition principles and dietary needs related to health and disease management.
• Background in clinical nutrition or experience collaborating with healthcare professionals in a research context.

Requisition Number: PRN17325N

Full Time or Part Time? Part Time

Work Schedule Summary:

Department: 00200 - Nutrition & Integrative Physio

Location: Campus

Pay Rate Range: up to $20.00/hr DOE

Close Date: 11/07/2026

Open Until Filled: