Sous Chef - Room Service

The Sous Chef position in the Room Service department at MD Anderson Cancer Center in the Texas Medical Center is responsible for supervising staff, operations management and kitchen production, and the safety and sanitation of the workplace.

The ideal candidate will have five years of food preparation experience in a commercial or institutional establishment, to include at least one year of supervisory experience. 

The hours for this position will be 1pm to 10pm, with rotating weekends and holidays required.  May be moved to new shifts as operations dictate.

MD Anderson offers our employees:
- Paid employee medical benefits (zero premium) starting on first day for employees who work 30 or more hours per week
- Group Dental, Vision, Life, AD&D and Disability coverage
- Paid time off (PTO) and Extended Illness Bank (EIB) paid leave accruals
- Paid institutional holidays, wellness leave, childcare leave and other paid leave programs
- Tuition Assistance Program after six months of service
- Teachers Retirement System defined-benefit pension plan and two voluntary retirement plans
- Employer paid life, AD&D and an illness-related reduced salary pay program 
- Health Savings Account and Dependent Care Reimbursement flexible spending accounts
- Fertility benefits
- State of Texas longevity pay
- Extensive wellness, recognition, fitness, employee health programs and employee resource groups.

Much like the personalized cancer treatment our patients receive, our culinary and clinical nutrition teams design restaurant-style menus with fresh, cooked-to-order foods that are personalized to meet each cancer patient's dietary guidelines.  Their choices can be delivered to their hospital rooms 365 days a year, from 6:30am to 9:30pm.  Caregivers and guests of inpatients are also able to order quality meals with fresh ingredients designed by culinary experts.  Room Service programs like ours that provide efficient, high quality, cooked-to-order culinary options have become essential to ensuring a better patient experience.

The University of Texas MD Anderson Cancer Center is ranked the nation’s top hospital for cancer care by U.S. News & World Report’s “Best Hospitals.”  MD Anderson’s mission is to eliminate cancer in Texas, the nation and the world through exceptional programs that integrate patient care, research and prevention. Our mission also includes education for undergraduate and graduate students, trainees, professionals, employees and the public.

KEY FUNCTIONS:

Supervisory:
Supervise, schedule, and train all kitchen staff.  Evaluate and monitor staff performance and 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.

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 and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions and popularity of various dishes.  Ensures quality of groceries received is of specified quality and quantity.  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.  Devise special dishes and develop recipes.  Prepare forecast for production and tracking against actual usage.  Control food, payroll, and other expense costs for the department.

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 Joint Commission standards.