Executive Chef & Culinary Operations Leader

Intermountain Healthcare Inc.; United States; On-site; USD 47,000 - 72,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Education assistance

Job summary

Intermountain Healthcare Inc. seeks an Executive Chef Operations Manager to oversee all patient, retail, and catering food production, leading 100+ caregivers and driving excellence across culinary teams.

The role emphasizes training, mentorship, and enterprise-level collaboration to elevate standards and efficiency. The position reports to the Nutrition Services Facility Level Director and oversees 1.9 million meals and a multi-million dollar retail/catering program, with a focus on innovation,

Qualifications

• Experience leading large culinary teams in healthcare or similar settings.
• Proven ability to coach and mentor chefs and cooks.
• Strong budgeting and cost-containment skills.
• Knowledge of Joint Commission standards and regulatory food safety.

Responsibilities

• Lead culinary teams and oversee staffing, coaching, and development.
• Ensure adherence to system recipes and menus across departments.
• Manage procurement and costs aligning with budgets.
• Develop staffing models based on production volume.
• Collaborate on capital equipment planning and innovation.
• Monitor food safety, sanitation, and temperature control.
• Forecast demand using production management systems.
• Support enterprise culinary training and standards.

Skills

Team leadership

Staff development

Budgeting

Food safety & sanitation

Tools

Production management system

Menu planning software

Job description

Intermountain Healthcare Inc. seeks an Executive Chef Operations Manager to oversee all patient, retail, and catering food production, leading 100+ caregivers and driving excellence across culinary teams.

The role emphasizes training, mentorship, and enterprise-level collaboration to elevate standards and efficiency. The position reports to the Nutrition Services Facility Level Director and oversees 1.9 million meals and a multi-million dollar retail/catering program, with a focus on innovation,