MD Anderson Cancer Center Sous Chef in Houston, Texas

Sous Chef

Location: United States, Texas, Houston, Houston (TX Med Ctr) at https://mdanderson.referrals.selectminds.com/jobs/13185/other-jobs-matching/location-only

Food & Dining at http://mdanderson.referrals.selectminds.com/landingpages/food-dining-opportunities-at-md-anderson-cancer-center-13

VP Clinical Support Svcs Area 710378

Requisition #: 117593

Summary

The primary purpose of the Room Service Sous Chef is to assist the Executive Chef in providing distinctive high quality food and beverage related services, while striving to create a positive work environment with fellow staff members. Coordinate the activities of staff, provide training, and engage staff in the preparation or cooking of foods to ensure efficiency and maintaining cost controls. Follow industry standard practices, departmental, UTMDA, policies and procedures. Compliance with all regulatory requirements. Provide hands-on supervisory coverage of kitchen function.

Salary range: min-$44,800 mid-$56,000 max-$67,200

Key Functions

  1. Supervisory
  • Supervise, schedule, and train all kitchen staff.

  • Evaluate and monitor staff performance, compliance to standards policies and regulations.

  • Communicate effectively with peers, supervisors and subordinates.

  • Exhibit a positive, enthusiastic attitude, committed to a team effort.

  • Supervise the complete operation of all Room Service kitchen areas.

  • Assume all duties and responsibilities as assigned by the Executive Chef.

  • Administer controls in protecting department assets.

  • Determine the correct uniform and attire to be worn by personnel and enforce dress code standards as outlined.

  • Participates in test tray process in accordance with department policy.

  • Responsible for adjusting staff as may be needed to ensure adequate coverage.

  • Responsible for presenting in-services on a monthly basis. Responsible for training assigned staff in position skills, standards or work flows.

  • Participates in required weekend & holiday Manager on Duty rotation

  • Assist with training & coaching staff maintain documented files of training.

  • Track food waste, using established procedures.

  • Assist with inventory, as assigned at the end of the month.

  • Conduct daily line up meeting topics, demonstration examples, or displays.

  • Alert staff to changes with recipes- Be able to quantify recipe in CBORD operating system

  • Assist with pre shift counts for producing daily foods as needed.

  • Assisting Sous Chef’s with recipe audits including taking photos.

  • Learning process of FSS CBORD applications, complete menu building, forecasting, entering of sales data. Recipe building, inventory management, production reports.

  • Assists with scheduling adequate assigned staff.

  • Participates in test tray process in accordance with department policy.

  • Responsible for adjusting staff as may be needed to ensure adequate coverage.

  • Responsible for presenting in-services on a monthly basis. Responsible for training assigned staff in position skills, standards or work flows.

  • Assists Sous Chef in training of Production Staff.

  • Participates in required weekend & holiday Manager on Duty rotation

  • Assist with training & coaching staff maintain documented files of training.

  • Assume responsibility for food production in the absence of culinary management.

  • Track food waste, using established procedures.

  • Assist with inventory, as assigned at the end of the month.

  • Assist with Daily line up meeting topics, examples, or displays.

  • Alert staff to changes with recipes- Be able to quantify recipe in CBORD operating system

  • Assist with pre shift counts for producing daily foods as needed.

  • Assisting Sous Chef’s with recipe audits including taking photos.

  • Learning process of FSS CBORD applications.

  • Exhibit a positive, enthusiastic attitude, committed to a team effort.

  1. Operations Management/Production
  • Ensure compliance and assume responsibility for food controls.

  • Assist in establishing menus and pricing for all food items.

  • Plan or participate in planning menus, utilization of food surpluses.

  • Ensures high quality of groceries received is correct as specified by approved products list.

  • Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production.

  • Observe methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in the prescribed manner.

  • Order adequate food and nonfood items to meet patients/guests demands

  • Test cooked foods by tasting and smelling them.

  • Devise special dishes and develop recipes.

  • Prepare forecast for production and tracking against actual usage.

  • Periodically do cost analysis for all food menus to ensure proper margins.

  • Control food, payroll, and other expense costs for the department.

  • Help with monthly inventory.

  • Demonstrates a sense of urgency for producing foods creating positive outcomes to ensure patient high satisfaction results.

  • Able to work in a high-pressure environment.

  • Demonstrate a keen sense of time management.

  • Possess ability to rapidly comprehend oral and/or written communication.

  • Exhibit positive, enthusiastic attitude. Committed to a team work effort.

  • Prep and prepare food for assigned station by ticket generated point of sale system.

  • Possess understanding of standard “mise en place” practices and “FIFO” rotation of food product to ensure freshness and high quality results.

  • Good knowledge of principles of quantity cooking.

  • Ability to prepare the preparation of special diets in accordance with formulas, recipes, and daily work charts. This involves careful weighing or measuring of ingredients and servings as required.

  • Must have proficient knife handling skills.

  • Must have proficient skill in short order cooking, garde manger, and large volume prep work.

  • Must have knowledge of fabrication of basic proteins.

  • Must have knowledge of executing basic principle in bake shop.

  • Must have basic knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.

  • Must have basic knowledge of stocks, soups, and sauces.

  • Must have basic knowledge of production operations in a full service kitchen environment.

  • Will cross train in the Cap kold system area producing large volume stock, soups, and sauces dispensing into bag system with rapid chill down equipment.

  1. Safety and Sanitation
  • Ensure compliance with Health and Safety Codes and Policies.

  • Ensure quality standards in food production.

  • Establish and enforce nutrition and sanitation standards for the department.

  • Adhere to TJC standards

  • Adhere to excellent sanitation practices including a clean as you go mindset, good personal hygiene.

  • Ability to maintain daily critical control points in respective areas under HACCP guidelines. Taking & documenting cooking, holding and stores temperatures.

  • Wearing all applicable PPE including but not limited to gloves, cutting glove, non-slip safety shoes, burn sleeves, masks, heavy duty cleaning aprons or gloves

  • Properly labeling all prepared and foods stored outside of it original packaging with Date of production, expiration date, and employee’s initials.

  • Practice safe work habits at all times to avoid injury to self and others.

  • Immediately report all suspicious occurrences and potential hazardous conditions or items that may need to a work order submitted to properly have things fixed.

  1. Other Duties as assigned.

Working Conditions

This position requires:

Working in Office Environment

X No

__ Yes

Working in Patient Care Unit (e.g. Nursing unit; outpatient clinic)

_X _No

__ Yes

Exposure to human/animal blood, body fluids, or tissues

_ X _No

__ Yes

Exposure to harmful chemicals

_ _ _No

X Yes

Exposure to radiation

_ X_No

__ Yes

Exposure to animals

_ X __No

__ Yes

Physical Demands

Indicate the time required to do each of the following physical demands:

Time Spent

Never

0%

Occasionally

1-33%

Frequently

34-66%

Continuously

67-100%

Standing

X

Walking

X

Sitting

X

Reaching

X

Lifting/Carrying

Up to 10 lbs

X

10lbs to 50 lbs

X

More than 50 lbs

X

Pushing/Pulling

Up to 10 lbs

X

10lbs to 50 lbs

X

More than 50 lbs

X

Use computer/keyboard

X

EDUCATION:

Required: High school diploma or equivalent.

EXPERINCE:

Required: Five years of experience in food preparation in an institutional or commercial establishment to include one year in supervisory capacity.

It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html