Sous Chef, Nutrition Care Services

University of Utah Health is a leading healthcare institution recognized nationally for its excellence in patient care, research, and education. As a Level 1 Trauma Center, the University of Utah operates five hospitals and eleven clinics that deliver comprehensive medical services supported by academic research and outstanding patient experience. The organization is deeply committed to fostering a culture grounded in collaboration, leadership, integrity, compassion, and innovation, which drives their mission to enhance the health and well-being of individuals through superior patient care and medical advancement. This commitment extends beyond patient services to ensuring quality healthcare education and pioneering research opportunities in various medical fields. University of Utah Health provides a supportive work environment that emphasizes the importance of dedication, continuous learning, and maintaining a healthy work-life balance. Their competitive pay, immediate healthcare benefits, and 401(k) retirement plans are additional incentives for prospective employees. The institution values diversity and inclusion, providing equal opportunities for all individuals while encouraging applications from candidates who possess a strong commitment to improving healthcare access for historically underrepresented communities. This openness fosters a rich and diverse workplace conducive to innovation and excellence in healthcare delivery.

This role is for a full-time on-site position based at the University of Utah Hospital in Salt Lake City, Utah. The position involves managing food production operations within the Nutrition Care Services department, which includes menu development, estimating food consumption, overseeing food preparation, and monitoring the department's supplies and equipment. The selected candidate will supervise and coordinate both catering and cash food service operations. Duties involve ensuring adherence to safety and sanitation standards, training kitchen staff, managing costs, and maintaining quality control through adherence to standardized recipes and waste management. The role also requires overseeing supply chain activities, such as receipt and storage of materials, and ensuring freshness of food products. In addition, the incumbent will support the introduction of new menu concepts aligned with customer preferences and nutritional needs with a focus on healthcare settings. While this position does not involve direct patient care, it plays a pivotal role in supporting the health environment through high-quality nutrition services. The job entails working in various physical conditions and requires lifting up to 50 pounds, among other physical activities. The hiring process includes background checks, drug screening, and immunization requirements. The candidate’s qualifications include an associate's degree or equivalent, supervisory chef experience in a high-volume food service setting, and a current Food Protection Manager certification. Preferred qualifications include certification as a Chef du Cuisine and experience in healthcare institutions. This role offers meaningful work that contributes to the overall health and satisfaction of patients and staff by ensuring exceptional food service quality, safety, and efficiency within a prominent health system, providing significant career growth and professional development opportunities within a respected academic medical center.