Sous Chef

Intermountain Health • Taylorsville, UT

16d • Onsite

About The Position

The Sous Chef supervises culinary staff and provides expertise in food preparation and service, ensuring proper production techniques, portion control, and plating standards according to menus, recipes, and department standards. Under the direction of a manager or Executive Chef, the role oversees service-line operations, follows system-level best practices, supports quality initiatives, meets regulatory requirements, supervises caregivers, and works to meet consumer expectations. The position is usually spent at least 50% on administrative and supervisory duties and includes hiring, coaching, and counseling staff on performance issues.

This is a full-time, 40-hour-per-week position at Primary Children's at Taylorsville in Salt Lake City, Utah. It cannot be performed remotely and requires some weekend and holiday work. There is no on-call requirement, but the Sous Chef is responsible for covering shifts caused by scheduled PTO or call-outs on normally scheduled workdays. Pay is based on experience, with an hourly range of $22.24 to $32.70.

The role includes managing staffing and food-safety practices, contributing to menus and recipes, ordering goods, maintaining equipment and storage areas, and ensuring food presentation and portioning standards. Physical duties include standing for extended periods, handling equipment and supplies, bending or working on hands and knees, and working in temperature extremes and around cleaning chemicals. Intermountain Health describes a comprehensive benefits package but does not specify individual benefits in the posting.

Requirements

• Food Handler Permit or ServSafe certification by the first day of work is required in Utah and Idaho; ServSafe certification must be obtained within 90 days of hire if not current.
• Ability to read and communicate effectively in English.
• Ability to work independently and as part of a team.
• Ability to use safe food-handling techniques in all applications.
• Understanding of workflow, prioritization, timelines, and deadlines.
• Ability to understand, execute, and develop recipes.
• Skills in food handling, food safety and sanitation, food production, following instructions, reading, organizing, and communication.
• Ability to meet the described physical demands, including prolonged standing, manual dexterity, lifting and moving equipment and supplies, bending and working on hands and knees, and tolerating temperature extremes and cleaning chemicals.

Nice To Haves

• Culinary knowledge and leadership skills are strongly preferred.
• Ability to provide exceptional customer service.
• Ability to understand and prepare food for modified diets using appropriate techniques, where applicable.
• Ability to use commercial cooking equipment.
• Five years of supervisory experience, a culinary degree, or a certificate.
• Experience with inventory control, purchasing, costing, and forecasting.

Responsibilities

• Lead, guide, and assign work to culinary staff, and follow up to ensure assigned tasks are completed.
• Manage human resources functions, including hiring, training, mentoring, evaluating, conflict resolution, constructive discipline, and termination.
• Manage employees to ensure food-safety standards and regulatory guidelines are met.
• Assist with scheduling to ensure appropriate staffing and coverage for vacation and call-ins within budget.
• Manage overtime and premium pay within budget.
• Resolve service-recovery issues, coach or redirect caregivers, and rearrange staffing as needed.
• May lead patient areas and apply competency in modified diets and patient meal standard work.
• Implement established best practices to provide care and service at the appropriate cost.
• Help keep storage areas clean and organized in accordance with Joint Commission and Health Department guidelines.
• Mentor and develop staff using sound culinary principles.
• Contribute ideas to menu cycles and recipe development to enhance product quality.
• Prepare new recipes, document results, and recommend improvements.
• Ensure recipe compliance and portion control.
• Order goods as needed and use culinary math and historical data to calculate quantities.
• Report equipment problems and document repair history.
• Maintain portioning and presentation standards.

Benefits

• A comprehensive benefits package covering programs intended to support well-being across health, security, connection, and engagement; individual benefits are not specified.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed