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Sous Chef Epidemiology
As an integral member of the Bionutrition Research Core team dedicated to understanding how diet influences cancer through science, the Sous Chef is responsible for daily operations of the research kitchen, including food production, safety and sanitation.
Essential Functions
Prepares and cooks a variety of meals including meats, vegetables, baked goods, breakfast dishes and other items with safety, precision and consistency to be consumed by research study participants and patients. The BRC Chef is solely responsible for food production and assuring food safety in the research kitchen.
Develops, tests and executes standardized recipes and menus for research protocols according to multiple, specific SOPs under the direction of the research dietitians.
Maintains required logs, records, reports, files, inventory and standard recipes as directed. Monitors computer generated information. Assists with ordering of food and supplies.
Adheres to safety and sanitation regulations. Monitors and assists with care and maintenance of equipment and facilities.
Establishes workflow to promote efficiency. Coordinates and participates in production forecasting and trouble-shooting. Identifies and reports challenges, errors or barriers influencing operations.
Monitors and trains assigned BRC research staff, trainees, and food service/sanitation workers.
Required for All Jobs
Performs other duties as assigned
Complies with all policies and standards
Performs other duties as assigned
Complies with all policies and standards
EDUCATION:
Required: High school diploma or equivalent.
Preferred: Associate degree in Culinary Arts or Bachelors in Culinary Arts Management.
EXPERIENCE:
Required: Five years of experience in food preparation in an institutional or commercial establishment to include one year in a supervisory capacity. Successful completion of the LEADing Self Accelerate and/or LEADing Self Discover programs may substitute for one year of required supervisory or management experience. Completion of both programs can be substituted for a maximum of two years of supervisory or management experience. ServSafe
OTHER:
Required: Certification Accredited by the American National Standards Institute and the Conference for Food Protection (ANSI) within 30 days of entry into job.
Preferred: Certified Dietary Manager (CDM) from the Association of Nutrition & Foodservice Professionals (ANFP)
OTHER:
Required: Must pass pre-employment skills test as required and administered by Human Resources.
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
