Sous Chef

Sous Chef

WHY UT SOUTHWESTERN? With over 75 years of excellence in Dallas-Fort Worth, Texas, UT Southwestern is committed to excellence, innovation, teamwork, and compassion. As a world-renowned medical and research center, we strive to provide the best possible care, resources, and benefits for our valued employees. Ranked as the number 1 hospital in Dallas-Fort Worth according to U.S. News & World Report, we invest in you with opportunities for career growth and development to align with your future goals. Our highly competitive benefits package offers healthcare, PTO and paid holidays, on-site childcare, wage, merit increases and so much more. We invite you to be a part of the UT Southwestern team where you'll discover a culture of teamwork, professionalism, and a rewarding career!

BENEFITS UT Southwestern is proud to offer a competitive and comprehensive benefits package to eligible employees. Our benefits are designed to support your overall wellbeing, and include: PPO medical plan, available day one at no cost for full-time employee-only coverage 100% coverage for preventive healthcare-no copay Paid Time Off, available day one Retirement Programs through the Teacher Retirement System of Texas (TRS) Paid Parental Leave Benefit Wellness programs Tuition Reimbursement Public Service Loan Forgiveness (PSLF) Qualified Employer Learn more about these and other UTSW employee benefits!

EXPERIENCE AND EDUCATION

Required Education High School Diploma or equivalent Experience 5 years food service leadership and Preferred Experience Culinary school or equivalent background and Hospital/Healthcare experience

JOB DUTIES

Completes and maintains all job performance requirements and standards as established by department specific procedures. Assists Ordering all foods, paper products, chemicals, and all other associated items in accordance with all menus, recipes, caterings, events and projects as required. Inventories all areas on weekly basis. Participates in Culinary Planning Meetings. Places repair orders and service requests. Leads team by example and enforces policies and procedures including attendance, food safety, physical safety, and culinary standards. Responsible for all food served in Catering, Retail and AYR. Directly supervises cooks, cooks' assistants and sanitation staff. Interacts positively and courteously with all customers (patients, visitors, vendors, and co-workers in other departments) through direct interaction, telephone conversations or written materials. Maintains overall sanitation including coolers, freezers, production areas and dry storage areas. Labels, dates, and rotates all products. Follows all HACCP procedures regarding food storage. Walks through all kitchen areas continually focusing on proper procedures and sanitation. Tracks sales of retail and AYR foods using Health Touch and PMIX Reports. Enters information into FMS. Completes and keeps track of all record keeping associated with HACCP including HACCP/Production Records, Roast Meat Charts, Sanitizer Logs, Thermometer Logs, Cooling Logs, Refrigerator and Freezer Logs, Dish Machine Logs, and completes 24 Point Audit monthly. Writes schedules for staff and tracks attendance on Kronos and the attendance book. Manages staff hours using Kronos as a tool. Consistently completes responsibilities and assignments in a timely manner; successfully meets goals established in previous performance appraisal. Maintain established department goal for Press Ganey of 95. Maintain a minimum score of 90 on Health Inspections. Maintain a minimum score of 90 on quarterly Gold Check.

SECURITY AND EEO STATEMENT

Security This position is security-sensitive and subject to Texas Education Code 51.215, which authorizes UT Southwestern to obtain criminal history record information. EEO UT Southwestern Medical Center is committed to an educational and working environment that provides equal opportunity to all members of the University community. As an equal opportunity employer, UT Southwestern prohibits unlawful discrimination, including discrimination on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity, gender expression, age, disability, genetic information, citizenship status, or veteran status.