Job Description:

This is a high-level executive chef position within intermountain health. The Regional Executive Chef will report directly to the System Executive Chefs. The Regional Executive Chef is the boots on the ground trainer and on-site representative for the Enterprise Executive Chefs and the Nutrition Services Leadership team. On-site sous chefs and chef de cuisines will report to the Regional Executive Chef with a strong dotted line

This position is a traveling position responsible for the on-site training of cooks and chefs within their region. They will help to implement and maintain enterprise’s expectations and standards throughout their region. They will assist with training cooks and chefs to develop foundational and advanced skills related to cooking and culinary arts. They will offer support for large events. They may offer long-term on-site focused support for specific areas of need related to a chef’s work or short-term coverage for vacant chef de cuisines. They will act as a liaison between facility culinary leaders and enterprise leadership. They will be the direct leader for other regional chef positions that may be created through future growth. This position creates a reasonable and realistic career path for chefs in our system by lessening the gap between facility chef and enterprise chef. This regional level position allows chefs to develop the new skills necessary for future enterprise executive and high functioning roles.

Essential Functions

• Trains cooks and chefs in foundational and advanced culinary skills.

• Provides both short-term and long-term assistance to facilities in their region.

• Assists with documentation and data input as business dictates within their region.

• Assists with documentation and data input as business dictates within their region.

• Drives IH and NLT culture and branding throughout their region

• Assist with large and/or VIP catering events.

• Ensures standards and expectations of Enterprise Exec Chefs and NLT are being met within their region.

• Public speaking, executing presentations, and media appearances per direction of Enterprise Executive Chefs.

Skills

• Culinary Arts

• Business

• Food Service Management

• Public Speaking

• People Management

• Food Production

• Recipe Development and Menu Engineering

• Organizing and Executing Large Group Presentations

Qualifications

• Associate degree in culinary arts, obtained through an accredited institution, education is verified and/or 4 years as a Chef de Cuisine within Intermountain Healthcare with a proven track record of growth and performance. And/or 3+ years Executive Chef experience running multiple operations from another company

• Demonstrated advanced culinary skills, food presentation, recipe development and menu development.

• Demonstrated highly effective verbal, written and interpersonal communication skills.

• Experienced using word, excel, PowerPoint, email, scheduling platforms and/or other computer applications related to business and/or food services.

• Associates degree in Culinary Arts obtained through an accredited institution. Education verified. (Preferred)

• ServSafe certification within 90 days of employment. (Preferred)

Physical Requirements

• Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs.

• Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately.

• Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use.

• Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items.

• Remain standing for long periods of time to perform work.

• Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals

Physical Requirements:

Location:

Good Samaritan Hospital, Intermountain Health St Vincent Regional Hospital

Work City:

Lafayette

Work State:

Colorado

Scheduled Weekly Hours:

40

The hourly range for this position is listed below. Actual hourly rate dependent upon experience.

$37.98 - $58.61

We care about your well-being – mind, body, and spirit – which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged.

Learn more about our comprehensive benefits packages for our Idaho, Nevada, and Utah based caregivers (https://intermountainhealthcare.org/careers/working-for-intermountain/employee-benefits/) , and for our Colorado, Montana, and Kansas based caregivers (http://www.sclhealthbenefits.org) ; and our commitment to diversity, equity, and inclusion (https://intermountainhealthcare.org/careers/working-for-intermountain/diversity/) .

Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

All positions subject to close without notice.