Job Overview
Employment Type
Full-time
Compensation
Salary
Range $51,400.00 - $69,400.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Education Assistance
Paid Time Off
Retirement Plan
employee wellness program
Job Description
Intermountain Health is a well-established healthcare organization dedicated to providing exceptional medical services and fostering a culture of wellness for both patients and staff. With a robust network of hospitals and clinics throughout Utah, Intermountain Health is committed to innovative healthcare solutions, quality patient care, and the well-being of its employees. The Utah Valley Hospital, located in Provo, Utah, is a key facility within this network, offering comprehensive healthcare services to the community and emphasizing a compassionate and skilled workforce. Known for its commitment to excellence and employee development, Intermountain Health provides an inclusive work environment that supports growth, diversity, and the advancement of careers in healthcare and allied fields.
The role of Culinary Supervisor at Intermountain Health’s Utah Valley Hospital is an integral part of the food service operations, tasked with supervising culinary staff and delivering culinary expertise in food preparation and service. This full-time position requires managing a service line under the guidance of a manager or Executive Chef, ensuring that production techniques, portion control, and plating standards adhere strictly to menu specifications, recipes, and departmental policies. Culinary Supervisors are responsible for overseeing food safety, regulatory compliance, and quality control initiatives, all while maintaining high standards of care in alignment with hospital regulations and customer expectations.
Primarily administrative and supervisory, the role demands significant leadership, including hiring, coaching, mentoring, and counseling staff to uphold performance and service standards. The Culinary Supervisor dedicates at least half their time to these administrative duties while also contributing hands-on culinary knowledge to enhance menu development, recipe formulation, and overall food quality.
Candidates for this position must be prepared to work variable shifts Monday through Friday, with the need for rotating holiday and weekend coverage, supporting continuous operation in a dynamic healthcare environment. The pay rate varies based on experience, ranging from $21.70 to $31.90 per hour, reflecting the professional expertise expected for this supervisory role. The position is benefits-eligible, offering medical, dental, vision coverage, and education assistance to promote employee well-being and career growth.
This role also involves strategic scheduling to maintain appropriate staffing coverage that balances budgetary constraints, managing overtime and premium pay effectively. Supervisors handle complex operational issues including service recovery and staffing adjustments, ensuring smooth and efficient culinary service delivery. Expertise in handling modified diets, patient meal standard works, and culinary math for ordering and inventory control is essential. The job also requires physical stamina to work in varying environmental conditions, including exposure to heat and cold, and the ability to handle equipment and supplies weighing up to 50 pounds.
Overall, the Culinary Supervisor role at Intermountain Health’s Utah Valley Hospital is designed for experienced culinary professionals seeking a challenging leadership position within a respected healthcare institution, where their skills contribute directly to patient care and organizational success.
The role of Culinary Supervisor at Intermountain Health’s Utah Valley Hospital is an integral part of the food service operations, tasked with supervising culinary staff and delivering culinary expertise in food preparation and service. This full-time position requires managing a service line under the guidance of a manager or Executive Chef, ensuring that production techniques, portion control, and plating standards adhere strictly to menu specifications, recipes, and departmental policies. Culinary Supervisors are responsible for overseeing food safety, regulatory compliance, and quality control initiatives, all while maintaining high standards of care in alignment with hospital regulations and customer expectations.
Primarily administrative and supervisory, the role demands significant leadership, including hiring, coaching, mentoring, and counseling staff to uphold performance and service standards. The Culinary Supervisor dedicates at least half their time to these administrative duties while also contributing hands-on culinary knowledge to enhance menu development, recipe formulation, and overall food quality.
Candidates for this position must be prepared to work variable shifts Monday through Friday, with the need for rotating holiday and weekend coverage, supporting continuous operation in a dynamic healthcare environment. The pay rate varies based on experience, ranging from $21.70 to $31.90 per hour, reflecting the professional expertise expected for this supervisory role. The position is benefits-eligible, offering medical, dental, vision coverage, and education assistance to promote employee well-being and career growth.
This role also involves strategic scheduling to maintain appropriate staffing coverage that balances budgetary constraints, managing overtime and premium pay effectively. Supervisors handle complex operational issues including service recovery and staffing adjustments, ensuring smooth and efficient culinary service delivery. Expertise in handling modified diets, patient meal standard works, and culinary math for ordering and inventory control is essential. The job also requires physical stamina to work in varying environmental conditions, including exposure to heat and cold, and the ability to handle equipment and supplies weighing up to 50 pounds.
Overall, the Culinary Supervisor role at Intermountain Health’s Utah Valley Hospital is designed for experienced culinary professionals seeking a challenging leadership position within a respected healthcare institution, where their skills contribute directly to patient care and organizational success.
Job Requirements
- High school diploma or equivalent
- food handler permit or ServSafe certification required
- minimum five years experience as a culinary lead or supervisor preferred
- ability to work variable shifts including weekends and holidays
- ability to stand for long periods and lift up to 50 pounds
- strong communication and organizational skills
- ability to lead and mentor culinary staff
- knowledge of food safety and sanitation standards
- proficiency in culinary math for ordering and inventory control
Job Qualifications
- Food Handler Permit or ServSafe certification required by first day of work
- ServSafe certification obtained within 90 days of hire date if not current
- five or more years of experience as a lead or supervisor in the food industry preferred
- culinary arts degree preferred
- 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 preferred
- demonstrated ability to utilize commercial cooking equipment 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
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
