Executive Chef

As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, diversity, integrity, quality and trust that are integral to our mission. EO/AA

This position is responsible for the oversight of all food management aspects including: food preparation & presentation, food quality, menu planning, food safety, sanitation, equipment, personnel, purchasing and inventory for the NCS department, coordinates activities and directs training of all production personnel in all culinary aspects insuring an efficient, timely and financially viable operation, responsible for patient and customer satisfaction supporting organizational goals. This position provides daily direction to the NCS sous chefs. Reporting to the Corporate Executive Chef, the incumbent will participate in departmental and entity wide strategic planning and culinary concept development.

Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.

Hurry and apply today! Submit your application with an updated resume online at employment.utah.edu

Upload most recent up dated resume with work all your history and experience to be considered.

University of Utah Healtsh offers fantastic career opportunities, great pay, healthcare benefits from day one! We also offer a 401 K retirement plan, and a work environment that values dedication, learning, and a work-life balance. Come join our team! uofuhealth.org/jobfairs. Please check your email for updates from HR and your Recruiter for this job.

Responsibilities

Job Specific Responsibilities and Accountabilities

Performs to required standards for job specific responsibilities and technical competencies.

Talent Management

Hiring, training, developing, and communicating with staff.

Financial Management

Responsible for developing, monitoring, and achieving budget goals.

Manages labor and non-labor expenses to budget or flex budget.

Manages revenue to budget to maximize potential revenue.

EPE/Service

Responsible for patient satisfaction scores within assigned area(s).

Responsible for upholding PROMISE standards of direct reports and team members.

Quality

Responsible to achieve quality goals for assigned area(s).

Manages and promotes continuous process improvements in assigned area(s).

Performance Management

Responsible to provide staff feedback on performance, including on-time appraisals and coaching.

Responsible to deal with conflicts in a proactive manner and to reach resolution in a timely manner.

Building Relationships

Forms positive relationships with staff, peers, and senior leadership to support the mission, vision, values, and performance standards of the organization.

Actively engages staff with updates and news as well as involving staff in decisions and work teams. Provides feedback and recognition when appropriate.

Knowledge / Skills / Abilities

Ability to perform the essential functions of the job as outlined above.

Demonstrated human relations, effective communication, and computer literacy skills.

Demonstrated ability to effectively meet financial goals and maximize efficiency.

Ability to understand and meet the needs of the customer and the organization.

Ability to foster teamwork and drive for high levels of organizational performance.

Qualifications

Qualifications

Required

Four years of experience as an Executive Chef in a healthcare environment.

Three years of experience as an Executive Chef in the hospitality and/or restaurant industry.

Licenses Required

Current Food Protection Manager certification, accredited by ANSI.

* Additional license requirements as determined by the hiring department.

Qualifications (Preferred)

Preferred

Certification as an Executive Chef from the American Culinary Federation (AFC).

Cbord experience.

Working Conditions and Physical Demands

Employee must be able to meet the following requirements with or without an accommodation.

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. This position is subject to hot or cold tempatures and may be subject to hazards with equipment or cleaning chemicals.

Incumbents face exposure to potentially dangerous cleaning chemicals utilized in sanitation procedures; equipment/supply hazards such as sharp edges on food wrap containers, meat slicers and food processors and operating heavy equipment including bread mixers and hoists; wet, or hot work surfaces; and moving heavy supply container, equipment and food carts.

We are University of Utah Health. healthcare.utah.edu

Physical Requirements

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

Full-Time