Sous Chef, Nutrition Care Services

University of Utah; Salt Lake City (UT); On-site; USD 45,000 - 65,000; Full time

Job summary

The University of Utah is seeking a Chef Supervisor for Nutrition Care Services in Salt Lake City. This role requires overseeing food production, managing staff, and ensuring quality and safety standards.

The ideal candidate will have an associate's degree, supervisory experience in a large food service operation, and certification as a Food Protection Manager. This is a full-time, on-site position that will involve varying working hours.

Qualifications

• Two years of progressively more responsible supervisory chef experience within a large volume food service operation.
• Current Food Protection Manager certification, accredited by ANSI.

Responsibilities

• Oversees the production staff for maintenance, safety, and sanitation.
• Utilizes cooking knowledge to ensure preparation and cooking times are met.
• Maintains standards for recipes and controls costs through production sheets.
• Determines product quantities for production based on freshness.
• Researches new menu concepts and tests recipes.

Skills

Human relations

Effective communication

Computer literacy

Education

Associate’s degree in a related field

Job description

Overview

This position is responsible for cooking and preparing food as well as managing all aspects of the Nutrition Care Services food production operations including developing menus, estimating food consumption, preparing bid items, and recommending purchases of foodstuffs and supplies. The incumbent oversees and coordinates a catering and cash food service operation and monitors the stockroom, receipt of supplies, and the maintenance and repairs of the department's equipment. This position has no responsibility for providing care to patients.

Responsibilities

• Oversees the production staff by regularly checking the preparation and serving areas for maintenance, safety and sanitation.
• Oversees the training of cooks, bakers, and food service workers in the proper preparation and cooking techniques to ensure that quality and quantity standards are met.
• Utilizes cooking knowledge and experience to ensure that preparation and cooking times are adequately set to meet production schedules.
• Prepares and cooks meals as scheduled.
• Checks food production in progress by tasting new or infrequently prepared items, proofing color and texture, examining serving areas, and reviewing all areas for possible shrinkage.
• Maintains and oversees the use of current and standardized recipes, and controls costs through the use of production and waste sheets. Ensures that food and labor costs are within budgetary guidelines.
• Determines quantities of products needed for production and communicates daily with storeroom personnel to place orders for meat, dairy, and produce in order to ensure freshness and avoid spoilage.
• Follows up on preparation and production work in progress for catering activities to ensure the appropriate presentation and prompt service. May be required to go on-site to accompany deliveries for special events.
• Researches new menu concepts, tests recipes, and introduces new menu options to cafeteria and catering services in order to meet current customer trends and patient needs.
• Assists with the interviewing, hiring, training and recommendation of disciplinarily action, when appropriate.
• Recommends changes in policies and procedures for a more efficient and economical operation.
• Maintains assigned components of the departmental computer system relevant to the food production area.

Knowledge / Skills / Abilities

• Ability to perform the essential functions of the job as outlined above.
• Demonstrated human relations, effective communication, and computer literacy skills.
• Ability to develop revenue‑generating programs, and respond to ongoing customer surveys to provide continuous quality improvement.

Qualifications

Required

• Associate’s degree in a related field, or the equivalency.
• Two years of progressively more responsible supervisory chef experience within a large volume food service operation.

Preferred

• Certification as a "Chef du Cuisine" as defined by the American Culinary Federation.
• Experience in a health care institution environment.

Licenses Required

• Current Food Protection Manager certification, accredited by ANSI.
• Additional license requirements as determined by the hiring department.

Working Conditions and Physical Demands

• This position involves intermediate working conditions in a healthcare setting that may exert up to 50 pounds and may consistently require lifting, carrying, pushing, pulling, or otherwise moving equipment or objects. It may be subject to hot or cold temperatures and may involve hazards with equipment or cleaning chemicals.

Physical Requirements

Carrying, Climbing, Color Determination, Crawling, Far Vision, Lifting, Listening, Manual Dexterity, Near Vision, Non Indicated, Pulling and/or Pushing, Reaching, Sitting, Speaking, Standing, Stooping and Crouching, Tasting or Smelling, Walking

Multi‑lingual Candidates Welcomed

Multi‑lingual Candidates Welcomed

EEO Statement

University of Utah Health Hospitals and Clinics, a part of The University of Utah, values candidates who have experience working in settings with students and patients from all backgrounds and possess a strong commitment to improving access to higher education and quality healthcare for historically underrepresented students and patient populations.

All qualified individuals are encouraged to apply. Veterans’ preference is extended to qualified applicants, upon request and consistent with University policy and Utah state law. Upon request, reasonable accommodations in the application process will be provided to individuals with disabilities.

University of Utah Health Hospitals and Clinics, a part of The University of Utah, is an affirmative action/equal opportunity employer and does not discriminate based upon race, ethnicity, color, religion, national origin, age, disability, sex, sexual orientation, gender, gender identity, gender expression, pregnancy, pregnancy‑related conditions, genetic information, or protected veteran’s status. The University does not discriminate on the basis of sex in the education program or activity that it operates, as required by Title IX and 34 CFR part 106. The requirement not to discriminate in education programs or activities extends to admission and employment. Inquiries about the application of Title IX and its regulations may be referred to the Title IX Coordinator, to the Department of Education, Office for Civil Rights, or both.

To request a reasonable accommodation for a disability, please contact the University of Utah Health Hospitals and Clinics Human Resources office at 801‑581‑6500. If you or someone you know has experienced discrimination or sexual misconduct including sexual harassment, you may contact the Director/Title IX Coordinator in the Office of Equal Opportunity (OEO). More information, including the Director/Title IX Coordinator's office address, electronic mail address, and telephone number can be located at www.utah.edu/nondiscrimination. Online reports may be submitted at oeo.utah.edu.

This position may require the successful completion of a criminal background check and/or drug screen.

Requisition and Employment Details

Requisition Number: 83235, Reg/Temp: Regular, Employment Type: Full‑Time, Shift: Variable, Work Schedule: Variable, Clinical/Non‑Clinical Status: Non‑Clinical, Location Name: University of Utah Hospital, Workplace Set Up: On‑site, City: SALT LAKE CITY, State: UT, Department: UUH RET 15E NUTR CARE NONPAT, Category: Food/Nutrition