As a patient-focused organization, University of Utah Health exists to enhance the health and well-being of people through patient care, research and education. Success in this mission requires a culture of collaboration, excellence, leadership, and respect. University of Utah Health seeks staff that are committed to the values of compassion, collaboration, innovation, responsibility, diversity, integrity, quality and trust that are integral to our mission. EO/AA
This position is responsible for the oversight of all food management aspects including: food preparation & presentation, food quality, menu planning, food safety, sanitation, equipment, personnel, purchasing and inventory for the NCS department, coordinates activities and directs training of all production personnel in all culinary aspects insuring an efficient, timely and financially viable operation, responsible for patient and customer satisfaction supporting organizational goals. This position provides daily direction to the NCS sous chefs. Reporting to the Corporate Executive Chef, the incumbent will participate in departmental and entity wide strategic planning and culinary concept development.
Corporate Overview: The University of Utah is a Level 1 Trauma Center and is nationally ranked and recognized for our academic research, quality standards and overall patient experience. Our five hospitals and eleven clinics provide excellence in our comprehensive services, medical advancement, and overall patient outcomes.
Job Specific Responsibilities and Accountabilities
Talent Management
Financial Management
EPE/Service
Quality
Performance Management
Building Relationships
* Additional license requirements as determined by the hiring department.
Employee must be able to meet the following requirements with or without an accommodation.
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