Food Program Chef

University of Utah•Salt Lake City, UT

4d•$25•Onsite

About The Position

The University of Utah Metabolic Kitchen is seeking a skilled and passionate Chef to join its dynamic team. The Metabolic Kitchen is dedicated to supporting researchers in nutrition science, disease management, and related fields by providing precision nutrition through expert culinary services and resources. As a Chef in the Metabolic Kitchen, you will play a crucial role in meal production, procurement, and distribution, ensuring the highest standards of food quality and safety. ALL candidates with less than 5 years of experience will be considered.

Requirements

Associate's degree in food service, hotel/restaurant management or a related field, or equivalency (one year of education can be substituted for two years of related work experience); five years of chef experience with two of these years in a progressively more responsible supervisory position in a large volume food service operation required.
Current food service worker permit, and demonstrated human relation, effective communication, and computer literacy skills also required.
Applicants must demonstrate the potential ability to perform the essential functions of the job as outlined in the position description.

Nice To Haves

Culinary degree or equivalent professional experience in a commercial kitchen setting.
Expertise in food safety regulations and best practices for food preparation, handling, and distribution.
Excellent organizational and time-management skills, with the ability to manage multiple tasks efficiently.
Strong communication and interpersonal skills, with the ability to collaborate effectively with a diverse team.
Experience working with dietary analysis software or similar tools.
Knowledge of nutrition principles and dietary needs related to health and disease management.
Background in clinical nutrition or experience collaborating with healthcare professionals in a research context.

Responsibilities

Production: Participate in the preparation and cooking of meals in the professional kitchen, ensuring all dishes meet specified nutrition and quality standards.
Procurement: Participate in the sourcing and purchasing of ingredients, as advised by the culinary operations manager.
Distribution: Assist in the delivery of meals to research study participants, ensuring timely and accurate service according to visit dates and study protocols.
Data Entry: Accurately input data related to food procurement, inventory management, and meal production for record-keeping and analysis purposes.
Menu Development: Collaborate with registered dietitian and culinary operations manager to create customized menus and recipes that align with the nutritional needs of research study participants.
Recipe Testing: Conduct testing of new recipes to ensure taste, nutritional adequacy, and adherence to established protocols.

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