SOUS CHEF - Zale Lipshy Hospital
Categories: Administrative / Clerical Support
Department: University Hospitals
Full/Part Time/PRN: Full-Time
Experience and Education
Establishes work flow and monitors work flow to promote efficiency in food processing functions so that food is delivered on time to cafeteria, c-store, gift shop, trayline, and catering functions.
Supervises and implements established policies and procedures for section operation.
Trains and monitors all production personnel in methods of preparation and portion sizes.
Develops and implements policies, procedures and methods for food production, in consultation with Executive Chef to achieve high quality and cost effective meals.
Develops innovative healthful recipes to meet dietary specifications.
Assists in implementing policies and procedures for department operation.
Maintains department reports and records and collects statistical data for administrative and regulatory purposes.
Keeps Executive Chef informed of section activities, needs and problems. Supervises and participates in sanitation of food production unit.
Instructs cafeteria and trayline servers to ensure established procedures regarding menus, portioning, and attractive presentation of food items is known.
Supports teamwork and cooperation with co-workers in daily activities. Presents constructive feedback regarding system failures and participates in resolution.
Performs other duties as assigned.
UT Southwestern Medical Center is committed to an educational and working environment that provides equal opportunity to all members of the University community. In accordance with federal and state law, the University prohibits unlawful discrimination, including harassment, on the basis of: race; color; religion; national origin; gender, including sexual harassment; age; disability; citizenship; and veteran status. In addition, it is UT Southwestern policy to prohibit discrimination on the basis of sexual orientation, gender identity, or gender expression.