Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $22.24 - $32.70
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee wellness program
Career development opportunities
Paid holidays
Job Description
Intermountain Health is a not-for-profit health system dedicated to providing high-quality, affordable healthcare services primarily in the western United States. Known for its commitment to clinical excellence, innovation, and patient-centered care, Intermountain Health operates numerous hospitals and clinics, serving diverse communities with a comprehensive range of medical services. One of its facilities, Intermountain Health Lutheran Hospital located in Wheat Ridge, Colorado, is well-regarded for its specialized services and compassionate care delivery, contributing significantly to the health and well-being of the local population and surrounding regions. The organization emphasizes a culture of wellness that supports the mind, body, and spirit of its caregivers and patients alike through various wellness programs and benefits.
This role is a full-time Culinary Supervisor position at Intermountain Health Lutheran Hospital, offering a dynamic opportunity for individuals passionate about culinary arts within a healthcare setting. The position provides an hourly wage range of $22.24 to $32.70, based on experience, and operates on a 40-hour workweek schedule from 12 pm to 8:30 pm, Sunday through Thursday, with weekend and evening differential pay. The Culinary Supervisor is responsible for overseeing culinary staff and ensuring the quality and safety of food preparation and service methods. This includes enforcing proper production techniques, portion control, and plating standards that comply with established recipes and departmental guidelines.
In this supervisory capacity, the Culinary Supervisor works under the guidance of a manager or Executive Chef, applying system-level best practices to maintain top-quality standards and regulatory compliance, particularly regarding food safety and sanitation. Leading a team involves hiring, training, coaching, mentoring, evaluating performance, addressing conflict, and supporting staff development using sound culinary principles. This leadership role also entails administrative responsibilities such as scheduling, managing overtime within budget constraints, addressing service recovery issues, and ensuring adequate staffing levels. Additionally, the Culinary Supervisor contributes to menu planning and recipe innovation by preparing and testing new recipes, maintaining compliance with portioning requirements, and utilizing culinary math to order goods efficiently.
The role demands hands-on involvement with food safety standards, equipment maintenance reporting, storage organization, and adherence to health department guidelines. Physical requirements include the ability to frequently stand, communicate clearly, manipulate culinary and office equipment, and tolerate environmental conditions such as working near grills and refrigeration units. Preferred qualifications include supervisory experience, culinary education or certification, inventory and cost management expertise, and the ability to work independently or collaboratively. Intermountain Health prioritizes diversity and equal opportunity employment, inviting qualified candidates to contribute to their mission of nurturing health and wellness through exceptional culinary services within a hospital environment.
This role is a full-time Culinary Supervisor position at Intermountain Health Lutheran Hospital, offering a dynamic opportunity for individuals passionate about culinary arts within a healthcare setting. The position provides an hourly wage range of $22.24 to $32.70, based on experience, and operates on a 40-hour workweek schedule from 12 pm to 8:30 pm, Sunday through Thursday, with weekend and evening differential pay. The Culinary Supervisor is responsible for overseeing culinary staff and ensuring the quality and safety of food preparation and service methods. This includes enforcing proper production techniques, portion control, and plating standards that comply with established recipes and departmental guidelines.
In this supervisory capacity, the Culinary Supervisor works under the guidance of a manager or Executive Chef, applying system-level best practices to maintain top-quality standards and regulatory compliance, particularly regarding food safety and sanitation. Leading a team involves hiring, training, coaching, mentoring, evaluating performance, addressing conflict, and supporting staff development using sound culinary principles. This leadership role also entails administrative responsibilities such as scheduling, managing overtime within budget constraints, addressing service recovery issues, and ensuring adequate staffing levels. Additionally, the Culinary Supervisor contributes to menu planning and recipe innovation by preparing and testing new recipes, maintaining compliance with portioning requirements, and utilizing culinary math to order goods efficiently.
The role demands hands-on involvement with food safety standards, equipment maintenance reporting, storage organization, and adherence to health department guidelines. Physical requirements include the ability to frequently stand, communicate clearly, manipulate culinary and office equipment, and tolerate environmental conditions such as working near grills and refrigeration units. Preferred qualifications include supervisory experience, culinary education or certification, inventory and cost management expertise, and the ability to work independently or collaboratively. Intermountain Health prioritizes diversity and equal opportunity employment, inviting qualified candidates to contribute to their mission of nurturing health and wellness through exceptional culinary services within a hospital environment.
Job Requirements
- High school diploma or equivalent
- food handler permit or ServSafe certification (required in Utah and Idaho)
- ability to read and communicate effectively in English
- ability to work independently and as part of a team
- knowledge of safe food handling techniques
- ability to prioritize and handle workflow and deadlines
- physical ability to stand for long periods, lift and move heavy equipment, and tolerate work in variable temperature environments
- manual dexterity for handling kitchen equipment and technology
- willingness to work full-time shifts including Sundays through Thursdays, 12 pm to 8:30 pm
- ability to perform administrative and supervisory duties
Job 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)
Job Duties
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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