Sous Chef

Intermountain Healthcare Inc.; Taylorsville (UT); On-site; USD 31,000 - 45,000; Full time

Job summary

Intermountain Healthcare Inc. is seeking an experienced culinary supervisor to oversee cooking operations, ensure quality, safety, and portion control, and lead a team of culinary staff.

The role emphasizes hands-on leadership, scheduling, training, and adherence to regulatory guidelines in a health system setting. The position requires strong knowledge of menu execution, recipes, and patient meal standards, with a focus on efficiency, cost control, and continuous improvement.

Qualifications

• Food Handler Permit or ServSafe certification is required by first day of work (Utah and Idaho).
• ServSafe certification required within 90 days of hire if not current.
• Demonstrated ability to read and communicate effectively in English.
• Demonstrated ability to work independently and as part of a team.
• Demonstrated ability to utilize safe food handling techniques in all applications.
• Understands workflow, prioritizes, uses timelines and meets deadlines.
• Experience with modified diets and patient meals is preferred.
• Experience with commercial cooking equipment is preferred.
• Five years supervisory experience, culinary degree, or certificate (Preferred).
• Inventory control, purchasing, costing, and forecasting experience (Preferred).

Responsibilities

• Leads, guides, assigns work and ensures completion of tasks.
• Manages HR functions including hiring, training, mentoring, evaluating, conflict resolution, and discipline.
• Ensures food safety standards and regulatory guidelines are met.
• Schedules staff to ensure appropriate staffing and coverage within budget.
• Resolves service issues and coaches caregivers.
• May lead patient areas with competency in modified diets.
• Implements best practices to deliver care and service at the appropriate cost.
• Keeps storage areas clean and compliant with Joint Commission and Health Department guidelines.
• Mentors and develops staff using sound culinary principles.
• Contributes ideas to menu cycles and recipe development.
• Prepares new recipes, documents results, and makes recommendations for improvement.
• Ensures recipe compliance and portion control.
• Orders goods and uses culinary math to calculate amounts.
• Reports equipment problems and documents history of repairs.
• Maintains compliance with portioning and presentation standards.

Skills

Food Handling

Food Safety and Sanitation

Food Production

Follows Instructions

Recipes - ability to understand, e

Reading

Organizing

Communication

Education

Culinary degree or certificate

Five years supervisory experience

Job description

Job Description:

Supervises culinary staff and provides culinary expertise in food preparation service, assuring proper production techniques, portion control and plating standards are applied according to menu, recipe, and department standards. This position will oversee operations of this service line under the direction of a manager or Executive Chef, following system-level best practice standards, supporting quality initiatives, meeting regulatory compliance, supervising caregivers, and realizing consumer expectations. Responsible for hiring, coaching, and counseling of staff on performance issues. Usually spends at least 50% of the time performing administrative/supervisory duties.

Posting Specifics

Pay Rate: Based on Experience

Shift Details: Full-Time (40hrs/wk). This position will be required to work some weekends and holidays. There will not be any on-call requirements, however, this position will be responsible for covering shifts due to scheduled PTO and/or call outs on their normally scheduled days. This position cannot work remotely. Additional Details : Culinary knowledge and leadership skills is strongly preferred.

Essential Functions

• Leads, guides, assigns work and follows up to ensure completion of assigned tasks
• Manages all human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
• Manages employees to ensure that food safety standards and regulatory guidelines are met.
• Assists in scheduling to ensure appropriate level of staffing and coverage for vacation and call-ins within budget. Manages overtime and premium pay with budget.
• Resolves issues such as service recovery, coaching/redirecting caregivers, and rearranging staffing.
• May lead patient areas and has competency in modified diets and patient meal standard works
• Implements established best practices to deliver exceptional care and service at the appropriate cost.
• Assists in keeping storage areas clean and organized to ensure all Joint Commission and Health Department guidelines are followed.
• Mentors and develops staff using sound culinary principles
• Uses culinary knowledge, enhances product quality by contributing ideas to menu cycles and recipe development
• Prepares new recipes, documents result, and make recommendations for improvement
• Ensures recipe compliance and portion control
• Orders goods as needed; uses culinary math and historical data to calculate amounts
• Reports equipment problems and documents history of repairs
• Maintains compliance with portioning and presentation standards

Skills

• Food Handling
• Food Safety and Sanitation
• Food Production
• Follows Instructions
• Recipes - ability to understand, execute and develop
• Reading
• Organizing
• Communication

Qualifications

• Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho).
• ServSafe certification obtained within 90 days of hire date if not current.
• Demonstrated ability to read and communicate effectively in English.
• Demonstrated ability to work independently and part of a team.
• Demonstrated ability to utilize safe food handling techniques, in all applications
• Understands workflow, prioritizes, uses timelines, understands deadlines
• Demonstrated ability to provide exceptional customer service (preferred)
• Understands and prepares food according to modified diets using appropriate techniques where applicable (preferred)
• Demonstrated ability to utilize commercial cooking equipment (preferred)
• Five years supervisory experience, culinary degree, or certificate (Preferred)
• Inventory control, purchasing, costing, and forecasting experience (Preferred)

Physical Requirements

Ongoing 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:

Primary Childrens at Taylorsville

Work City:

Salt Lake City

Work State:

Utah

Scheduled Weekly Hours:

40

The hourly range for this position is listed below. Actual hourly rate dependent upon experience.

$22.24 - $32.70

We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a genero