Executive Chef Operations Manager

Job Description:

The Executive Chef Operations Manager provides oversight and decision-making for all areas of food production, including patient, retail, and catering services. The position leads the culinary production teams with a roll up of greater than 100 caregivers, focusing on advanced training, coaching, and mentoring to foster a culture of excellence and continuous improvement. This role collaborates with the IMC Nutrition Services director to set and manage consistent expectations and performance for all food production positions, both direct and dotted-line reports, ensuring the highest standards of quality and consistency throughout the department.

This position is responsible for coordinating and managing food production according to system recipes, menus, therapeutic diet requirements, department standards, and regulatory agencies, ensuring that all foods and beverages meet the highest expectations for nutrient content, appearance, freshness, variety, and choice, while maintaining cost containment and exceeding patient and customer expectations. This position champions innovation, leads product evaluation and pilot processes to drive best practice and elevates culinary offerings.

The role includes direct responsibility for chef development and succession planning, ensuring a robust talent pipeline and future leadership capacity, as well as providing leadership in culinary training and development beyond the facility, supporting enterprise-wide learning opportunities, cross-site collaboration, and the advancement of culinary standards across Intermountain Health.

This is the top chef position, reporting to the Nutrition Services Facility Level Director with a dotted-line reporting structure to the Corporate Executive Chef and facility leadership. Responsible for the comprehensive culinary operations and management of food service production within the facility, this role oversees production of 1.9 million meals and $6.6 million in retail/catering sales annually.

Position Details Executive Chef - Operations Manager Full Time, 40 hours per week

Pay Rate:
Based on Experience ($34.01 - $52.51)
Department Hours of Operation:
Sunday-Saturday 5am-2amPrimary Availability Needed:
Monday-Friday with flexible scheduling to support business needs

Additional Details:
This is the highest Chef role in the facility

Benefits Eligible:
Yes;
Medical, Dental, Vision, Education Assistance.  for more details

Essential Functions Provides leadership to the culinary teams at a facility and is responsible for staffing, performance, coaching and development of the team. Assists with performance evaluations for chef leaders and cooks within the department.

Responsible for implementation and adherence to all system recipes and menus across patient meals, retail, and catering services, ensuring elevated standards for food quality, presentation, and consistency.

Ensures strict adherence to the Nutrition Services (NS) managed order guide and proactively adjusts purchasing strategies to meet high-volume demands.

Responsible for oversight of the procurement of premium-quality food products while maintaining alignment with facility budgetary guidelines.

Develops and manage chef and cook staffing models based on production volumes and service complexity, ensuring labor efficiency and operational excellence.

Contributes to strategic decisions regarding capital equipment needs, supporting innovation and expansion initiatives including new tower development and high-profile catering operations.

Partners with the facility department leader to manage the NS food budget, applying advanced financial oversight to support large-scale operations and cost containment.

Ensures full compliance with Joint Commission standards and…