Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $22.24 - $32.70
Work Schedule
Flexible
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee wellness program
flexible schedule
Career development opportunities
Job Description
Platte Valley Hospital, located in Brighton, Colorado, is a reputable healthcare institution committed to providing comprehensive medical services and fostering a culture of wellness for patients and staff alike. As part of Intermountain Health, a respected network in the healthcare sector, Platte Valley Hospital's commitment to quality care extends beyond patient treatment to encompass employee well-being and professional development. Intermountain Health is known for its equal opportunity employment policies and innovative use of technology such as AI to enhance recruitment experiences and ensure fairness.
This job opening is for a full-time Culinary Supervisor who will play a pivotal role in the culinary department at Platte Valley Hospital. The supervisory position involves managing culinary staff and providing expert guidance in food preparation and service. A key aspect of the role is ensuring that production techniques, portion control, and plating standards align with menu, recipe, and departmental guidelines. Reporting under the direction of a manager or an Executive Chef, the Culinary Supervisor will be instrumental in maintaining the highest standards of food quality, adhering to regulatory compliance, and supporting quality initiatives within the food service line.
The Culinary Supervisor will spend approximately half their time engaged in administrative and supervisory duties, balancing operational oversight with direct culinary involvement. Responsibilities include hiring, coaching, and counseling culinary staff, ensuring food safety standards, scheduling to meet staffing needs, managing conflicts, and overseeing service recovery efforts. The role requires a strong foundation in culinary principles as well as the ability to mentor and develop team members. The supervisor will also contribute to menu and recipe development by testing and refining new recipes and ensuring compliance with portioning and presentation standards.
The position offers a competitive pay range of $22.24 to $32.70 per hour based on experience, with a 40-hour workweek under daytime hours with some flexibility expected. Full-time benefits and a comprehensive wellness package support employees’ mind, body, and spirit. The ideal candidate will have experience in food handling, safety, and sanitation, as well as leadership skills to effectively manage human resources functions within the culinary department. This role is perfect for individuals who are passionate about delivering exceptional care through culinary excellence in a healthcare setting and who want to work in a supportive, growth-oriented environment with a reputable healthcare provider.
This job opening is for a full-time Culinary Supervisor who will play a pivotal role in the culinary department at Platte Valley Hospital. The supervisory position involves managing culinary staff and providing expert guidance in food preparation and service. A key aspect of the role is ensuring that production techniques, portion control, and plating standards align with menu, recipe, and departmental guidelines. Reporting under the direction of a manager or an Executive Chef, the Culinary Supervisor will be instrumental in maintaining the highest standards of food quality, adhering to regulatory compliance, and supporting quality initiatives within the food service line.
The Culinary Supervisor will spend approximately half their time engaged in administrative and supervisory duties, balancing operational oversight with direct culinary involvement. Responsibilities include hiring, coaching, and counseling culinary staff, ensuring food safety standards, scheduling to meet staffing needs, managing conflicts, and overseeing service recovery efforts. The role requires a strong foundation in culinary principles as well as the ability to mentor and develop team members. The supervisor will also contribute to menu and recipe development by testing and refining new recipes and ensuring compliance with portioning and presentation standards.
The position offers a competitive pay range of $22.24 to $32.70 per hour based on experience, with a 40-hour workweek under daytime hours with some flexibility expected. Full-time benefits and a comprehensive wellness package support employees’ mind, body, and spirit. The ideal candidate will have experience in food handling, safety, and sanitation, as well as leadership skills to effectively manage human resources functions within the culinary department. This role is perfect for individuals who are passionate about delivering exceptional care through culinary excellence in a healthcare setting and who want to work in a supportive, growth-oriented environment with a reputable healthcare provider.
Job Requirements
- High school diploma or equivalent
- Food Handler Permit or ServSafe certification required by first day in Utah and Idaho
- ServSafe certification obtained within 90 days if not current
- minimum five years supervisory experience preferred
- ability to read and communicate in English
- ability to work independently and as part of a team
- knowledge of safe food handling practices
- ability to prioritize and meet deadlines
- willingness to work flexible daytime hours
- physical ability to stand for long periods and handle equipment
- ability to tolerate temperature extremes and cleaning chemicals
Job Qualifications
- Food Handler Permit or ServSafe certification by first day of work required in Utah and Idaho
- ServSafe certification within 90 days if not current
- demonstrated ability to read and communicate effectively in English
- demonstrated ability to work independently and as part of a team
- demonstrated safe food handling techniques
- understanding of workflow, prioritization, timelines, and deadlines
- preferred exceptional customer service skills
- preferred understanding and preparation of modified diets
- preferred experience with commercial cooking equipment
- preferred five years supervisory experience, culinary degree or certificate
- preferred experience in inventory control, purchasing, costing, and forecasting
Job Duties
- Lead, guide, assign work and follow up to ensure completion of assigned tasks
- manage human resources functions including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination
- ensure food safety standards and regulatory guidelines are met
- assist in scheduling to ensure appropriate staffing and coverage
- resolve service recovery and staffing issues
- lead patient areas with competency in modified diets and patient meal standards
- implement established best practices to deliver exceptional care and service
- keep storage areas clean and organized to meet health guidelines
- mentor and develop staff using culinary principles
- contribute ideas to menu cycles and recipe development
- prepare new recipes, document results, and make recommendations
- ensure recipe compliance and portion control
- order goods using culinary math and historical data
- report equipment problems and document repairs
- maintain compliance with portioning and presentation standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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