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Careers at Intermountain

Food & Nutrition Career Path

Food and Nutrition Professional Job Description
  • Food Service Worker - works in a variety of settings in the hospital to include the dish room, patient trayline, housekeeping, storeroom, purchasing, bakery, cold food production, hot food production, snack bars, meals on wheels, day care, catering and cafeteria.
  • Cook - cooks and prepares menu items utilizing standardized recipes to meet quality and service standards. Cold food/pantry, hot food, bakery production, and fine dining presentation utilizing skills from the Lead Cook, Baker/Lead, Cook I, II, and III.
  • Dietary Technician - prepares patient menus according to physician diet orders, dietitian instructions, and patient preferences. Screens patients for nutrition risk.
  • Clinical Dietitian - provides the patient with optimal medical nutrition.
  • Office Coordinator - assists the Director and Managers in the daily operation of the Food & Nutrition Department as the hub of department business information.
  • Food Service Coordinator - lead in assigned areas of food service operation (catering, cafeteria, patient food service).
  • Food Service Supervisor - staffs, directs and manages assigned areas of responsibility.
  • Food Service Manager - participates in strategic and financial planning of the food services operations. Staffs, directs and manages assigned areas of responsibility.
  • Clinical Nutrition Manager - plans and directs all aspects of Medical Nutrition Therapy for in- and out-patient services.
  • Director of Food and Nutrition Services - plans, directs, monitors and evaluates food production and service, clinical nutrition services and overall operations.
Earnings & Employment Outlook
  • Full-time salary at entry level for a Food Service Worker is approximately $16,020/year.
  • Full-time salary at entry level for a Cook is approximately $18,930/year.
  • Full-time salary at entry level for a Dietary Technician is approximately $23,040/year.
  • Full-time salary at entry level for a Clinical Dietitian is approximately $41,650/year.
  • Full-time salary at entry level for a Food Service Supervisor is approximately $25,030/year.
  • Full-time salary at entry level for a Food Service Manager is approximately $35,920/year.
Education
  • A high school degree or equivalent is required for Food Service Worker; an Associates Degree in Culinary Arts is preferred for Cook/Baker.
  • A high school degree or equivalent is required for a Dietary Technician; with post secondary education in Nutrition is preferred.
  • A Bachelors Degree in a Nutrition or Dietetics Program and completion of an approved American Dietetic Association program, as well as, registration by the Commission of Dietetic Registration is required for a Clinical Dietitian.
  • A Bachelors Degree or advanced experience is required for a Food Service Supervisor and Manager.
  • A Masters Degree in Nutrition or related field is required for a Clinical Nutrition Manager.
  • A Bachelors Degree in Dietetics, Food Service and Nutrition or Food Service Administration is required for a Director of Food and Nutrition Services, as well as an Masters Degree in a related field.
Programs offered in Utah
  • Culinary Arts - Salt Lake Community College, Utah Valley State College.
  • Nutrition & Food Sciences / Dietetics - Brigham Young University, University of Utah, Utah State University.
NOTE: Earnings information adapted from US Department of Labor, Bureau of Labor, November 2003 Utah State Statistics.

Contact Information
For more information about Intermountain's food services career path opportunities and benefits, contact:

Intermountain Employment Center
5770 South 1500 West, Building F
Salt Lake City, UT 84123
Phone: (801) 270-4350
Email: employment@ihc.com

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