Executive Chef

Executive Chef

Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor's dining room as well as catering, using creative, health‑conscious techniques, recipes, menus, and presentation. This position requires a thorough knowledge of Food and Nutrition Services, policies and procedures, and regulatory requirements.

It also requires safe cooking equipment and safety techniques, the ability to assume responsibility and exercise authority, and proficiency in culinary techniques.

Salary Estimate: $68,120 - $95,388 per year
. The estimate displayed represents the typical salary range of candidates hired. The typical candidate is hired below the midpoint of the range.

Eastern Idaho Regional Medical Center offers a total rewards package that supports the health, life, career, and retirement of our colleagues. The available plans and programs include:

• Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free Air Med medical transportation.
• Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long‑term care coverage, moving assistance, pet insurance and more.
• Free counseling services and resources for emotional, physical and financial wellbeing.
• 401(k) plan with a 100% match on 3% to 9% of pay (based on years of service).
• Employee Stock Purchase Plan with 10% off HCA Healthcare stock.
• Family support through fertility and family building benefits with Progyny and adoption assistance.
• Referral services for child, elder and pet care, home and auto repair, event planning and more.
• Consumer discounts through Abenity.
• Retirement readiness, rollover assistance services and preferred banking partnerships.
• Education assistance (tuition, student loan, certification support, dependent scholarships).
• Colleague recognition program.
• Time Away From Work Program (paid time off, paid family leave, long‑ and short‑term disability coverage and leaves of absence).
• Employee Health Assistance Fund that offers free employee‑only coverage to full‑time and part‑time colleagues based on income.

Eligibility for benefits may vary by location.

• Directly responsible for the food preparation for patients, the cafeteria, doctors’ dining room and any special requests.
• Develop and implement work standards, sanitation procedures, and personal hygiene requirements, consistent with hospital rules, local, state, and federal regulations and food handling principles.
• Inspect food preparation and serving areas, equipment and storage facilities, and observe the appearance and personal habits of staff to detect deviations and violations of current health regulations and order corrective measures as necessary.
• Responsible for physical assets: the employee will be responsible for the equipment and supplies that are issued to perform job functions during his/her shift.
• Participate with the Director and Clinical Nutrition Manager in menu planning.
• Determine type and accurate quantity of foods to be prepared.
• Exhibit proficiency in culinary techniques.
• Perform all duties as assigned by supervisor in a cooperative and timely manner.
• Serve as a role model for the department and ensure the highest level of customer service at all times.
• Supervise and prepare breakfast, lunch, and dinner meals as well as special functions.
• Supervise hot production staff, including hiring, training, counseling, and evaluating.
• Conduct regularly scheduled meetings with staff and coordinate staff scheduling and assignments to ensure economical and timely food preparation.
• Perform other duties as assigned.
• Practice and adhere to the “Code of Conduct” and “Mission and Value Statement.”

• High School Diploma or GED required.
• 3+ years of experience in Food Services Management required.
• Culinary Certification required within 90 days of employment.
• Three to five years’ experience in Food Service Management preferred.
• Serve Safe Certification required within 60 days of hire.

We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.