Executive Chef Operations Manager

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

Job Description

The Executive Chef Operations Manager provides oversight and decision-making for all areas of food production, including patient, retail, and catering services. The position leads the culinary production teams with a roll up of greater than 100 caregivers, focusing on advanced training, coaching, and mentoring to foster a culture of excellence and continuous improvement. This role collaborates with the IMC Nutrition Services director to set and manage consistent expectations and performance for all food production positions, both direct and dotted-line reports, ensuring the highest standards of quality and consistency throughout the department.

This position is responsible for coordinating and managing food production according to system recipes, menus, therapeutic diet requirements, department standards, and regulatory agencies, ensuring that all foods and beverages meet the highest expectations for nutrient content, appearance, freshness, variety, and choice, while maintaining cost containment and exceeding patient and customer expectations. This position champions innovation, leads product evaluation and pilot processes to drive best practice and elevates culinary offerings. The role includes direct responsibility for chef development and succession planning, ensuring a robust talent pipeline and future leadership capacity, as well as providing leadership in culinary training and development beyond the facility, supporting enterprise-wide learning opportunities, cross-site collaboration, and the advancement of culinary standards across Intermountain Health.

This is the top chef position, reporting to the Nutrition Services Facility Level Director with a dotted-line reporting structure to the Corporate Executive Chef and facility leadership. Responsible for the comprehensive culinary operations and management of food service production within the facility, this role oversees production of 1.9 million meals and $6.6 million in retail/catering sales annually.

Position Details

Executive Chef - Operations Manager

Full Time, 40 hours per week

Pay Rate: Based on Experience ($34.01 - $52.51)

Department Hours of Operation: Sunday-Saturday 5am-2am

Primary Availability Needed: Monday-Friday with flexible scheduling to support business needs

Additional Details: This is the highest Chef role in the facility

Benefits Eligible: Yes; Medical, Dental, Vision, Education Assistance.

Essential Functions

• Provides leadership to the culinary teams at a facility and is responsible for staffing, performance, coaching and development of the team. Assists with performance evaluations for chef leaders and cooks within the department.
• Responsible for implementation and adherence to all system recipes and menus across patient meals, retail, and catering services, ensuring elevated standards for food quality, presentation, and consistency.
• Ensures strict adherence to the Nutrition Services (NS) managed order guide and proactively adjusts purchasing strategies to meet high-volume demands.
• Responsible for oversight of the procurement of premium-quality food products while maintaining alignment with facility budgetary guidelines.
• Develops and manage chef and cook staffing models based on production volumes and service complexity, ensuring labor efficiency and operational excellence.
• Contributes to strategic decisions regarding capital equipment needs, supporting innovation and expansion initiatives including new tower development and high-profile catering operations.
• Partners with the facility department leader to manage the NS food budget, applying advanced financial oversight to support large-scale operations and cost containment.
• Ensures full compliance with Joint Commission standards and public health regulations related to kitchen operations, food safety, sanitation, and temperature control, setting the standard for system-wide best practices.
• Implements and enforces system standards for food preparation, equipment use, kitchen safety and security, culinary skill requirements, and sanitation protocols, with heightened expectations for consistency and excellence.
• Partners closely with the Corporate Executive Chef and enterprise committees to support system-wide initiatives, including product standardization, recipe development and testing, and enterprise culinary training efforts.
• Works with the Facility Manager to develop and maintain Emergency and Disaster Preparedness plans that ensure uninterrupted foodservice operations in high-volume, high-risk scenarios.
• Leads utilization of departmental computer-based menu and production management systems to forecast demand, prepare production lists, manage inventory, and perform recipe costing with precision and scalability.
• Oversees culinary education and skill development for chefs and cooks, with a strong emphasis on succession planning, talent pipeline development, and leadership readiness.
• Collaborates with the facility NS Director and Corp