Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $26.49 - $38.44
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee wellness programs
Career development opportunities
Employee assistance program
Job Description
Holy Cross Hospital Salt Lake, founded in 1875, is a longstanding acute care hospital located near the heart of Salt Lake City, Utah. With over a century of dedicated service, this historic institution has built a reputation as one of the most trusted medical centers in Utah. Holy Cross Hospital Salt Lake is committed to providing high-quality healthcare with a focus on delivering advanced medical expertise and compassionate care to its diverse community. The hospital offers a wide range of comprehensive medical services including orthopedic care, wound care, 24/7 geriatric, psychiatric, and cardiac services, life flight services, and is recognized as a State-certified heart attack center. The hospital's location affords employees access to a vibrant community enriched with outdoor opportunities such as parks, canyons, winter sports, climbing, backpacking, and the picturesque Wasatch range of the Rocky Mountains. This blend of high-quality healthcare and lifestyle benefits makes Holy Cross Hospital Salt Lake a desirable workplace for professionals seeking meaningful careers in health services.
The role at Holy Cross Hospital Salt Lake is responsible for maintaining and administering culinary and nutrition services while meeting the operational needs of staff members. As part of a supportive and resource-rich team environment, individuals undertaking this position will have the opportunity to contribute to the wellbeing and satisfaction of patients through nutrition and food service excellence. The role involves creating and enforcing patient and retail service standards to ensure top quality and compliance with established guidelines. Key responsibilities include conducting sanitation and performance audits, identifying learning needs for staff development, managing purchasing compliance, and upholding regulatory standards related to nutrition programs and infection control. The role also encompasses directing non-interactive patient service staff such as cooks and storeroom clerks, maintaining effective communication with staff and customers, and facilitating patient satisfaction through nutritional service quality. Additionally, the position requires frequent patient rounding, collaboration on menu development emphasizing culinary innovation, sustainability, and waste reduction, as well as participation in hospital committees. This role demands strong leadership skills to recruit, manage, and coach staff, alongside operational acumen to oversee staffing, workload assignments, and catering events across multiple campuses. The position offers an hourly pay range of $26.49 to $38.44, reflecting the role’s significance and responsibilities within the hospital's Food and Nutrition Services department. Individuals who bring not only culinary expertise but also humankindness and dedication to improving patient care and experiences will find this career opportunity deeply rewarding. This position is ideal for those with a passion for healthcare, nutrition, and team-oriented environments who seek to make a meaningful difference every day.
The role at Holy Cross Hospital Salt Lake is responsible for maintaining and administering culinary and nutrition services while meeting the operational needs of staff members. As part of a supportive and resource-rich team environment, individuals undertaking this position will have the opportunity to contribute to the wellbeing and satisfaction of patients through nutrition and food service excellence. The role involves creating and enforcing patient and retail service standards to ensure top quality and compliance with established guidelines. Key responsibilities include conducting sanitation and performance audits, identifying learning needs for staff development, managing purchasing compliance, and upholding regulatory standards related to nutrition programs and infection control. The role also encompasses directing non-interactive patient service staff such as cooks and storeroom clerks, maintaining effective communication with staff and customers, and facilitating patient satisfaction through nutritional service quality. Additionally, the position requires frequent patient rounding, collaboration on menu development emphasizing culinary innovation, sustainability, and waste reduction, as well as participation in hospital committees. This role demands strong leadership skills to recruit, manage, and coach staff, alongside operational acumen to oversee staffing, workload assignments, and catering events across multiple campuses. The position offers an hourly pay range of $26.49 to $38.44, reflecting the role’s significance and responsibilities within the hospital's Food and Nutrition Services department. Individuals who bring not only culinary expertise but also humankindness and dedication to improving patient care and experiences will find this career opportunity deeply rewarding. This position is ideal for those with a passion for healthcare, nutrition, and team-oriented environments who seek to make a meaningful difference every day.
Job Requirements
- High school diploma required
- strong communication skills
- ability to read, write and speak English
- basic computer skills
- associate’s degree in Culinary Arts or Hospitality Management preferred
- food service safe certification (CPFS) preferred
- medium work physical capability with exertion up to 50lbs occasionally and 20lbs frequently and 10lbs constantly
Job Qualifications
- High school diploma
- strong communication skills with ability to read, write and speak English
- basic computer skills
- associate’s degree in Culinary Arts or Hospitality Management preferred
- food service safe certification (CPFS) preferred
- commensurate experience considered in lieu of degree
Job Duties
- Assist with creating patient and retail service standards and ensuring they are met
- conduct sanitation audits and performance audits on a consistent basis
- identify current learning needs and opportunities for staff and manage information delivery by experts
- follow purchasing agreements and compliance goals set by departmental leadership and assist with compliance audits
- direct all patient non-interactive positions and provide for their operational needs while maintaining regulatory compliance and infection control
- maintain communication with staff and customers to promote patient satisfaction with nutritional services
- conduct frequent patient rounding and visitations
- ensure regulatory standards in nutrition programs and coordinate with other departments
- maintain adequate staffing and assign workload respecting changing daily priorities
- recruit, hire and manage performance of staff
- conduct job shadowing audits and provide coaching as needed
- collaborate in menu development prioritizing culinary excellence, innovation, sustainability, and food waste reduction
- participate in hospital committees as required
- oversee and plan menus for special events and catering, including assisting at other campuses as needed
- perform other duties as assigned by leaders
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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