Job Overview
Work Schedule
Rotating Shifts
Benefits
Medical insurance
Dental Insurance
Paid Time Off
Employee savings plan match
Paid parental leave
caregiver leave
adoption reimbursement
Surrogacy reimbursement
Job Description
Children's Health is a renowned healthcare organization dedicated to improving the health and well-being of children. Partnered with UT Southwestern, Children’s Health focuses on delivering exceptional patient and family experiences through advanced treatments and compassionate care. The organization strives to contribute not only to the immediate care of their patients but also to the broader community by promoting overall children's health and wellness. Recognized for its comprehensive services and commitment to innovation in pediatric healthcare, Children's Health offers a supportive, inclusive work environment where diversity is valued and every team member is empowered to make a difference in a child's life.
The Sous Chef and Team Leader role in the Food Services Department at Children’s Health, located in Dallas, is an on-site position requiring dedication Monday through Friday with shifts from 2 pm to 10:30 pm and rotating weekends. Occasionally, shifts may extend from 5:30 pm to 2 am based on business needs. This leadership position is vital in managing various aspects of food service operations, including production, retail, patient services, and general food service activities. The role involves overseeing and training staff, ensuring safe food handling and preparation, maintaining high quality and taste standards, and promoting customer satisfaction across different service areas. The Team Leader supports kitchen operations by implementing quality control measures aligned with HACCP, Texas Department of Health, and city regulatory requirements, as well as overseeing menu design and event plate presentation.
Responsibilities also include daily management of food service production, filling in for the Executive Chef as needed, ordering supplies, resolving production issues, and maintaining compliance with food safety regulations. The Team Leader must be adept at customer service, cash handling, service recovery, and knowledgeable about dietary requirements relevant to patient populations served. Analytical skills are essential for budgeting, cost control, and financial reporting tasks, including using systems such as CBORD, Kronos, and Lawson. The position requires strong leadership capabilities including staff evaluations, conflict resolution, and staff development to maintain a competent and motivated team.
Children’s Health emphasizes the importance of cultural competency and inclusivity, creating a workplace where all employees feel valued and supported. As part of this commitment, the organization offers holistic benefits which include coverage of employee medical premiums after three years, a competitive employee savings plan match, paid parental leave up to 12 weeks, caregiver leave, and adoption and surrogacy reimbursement programs. The Sous Chef and Team Leader role offers a unique opportunity for experienced food service professionals to grow in a meaningful, impact-driven environment focused on nutritional excellence and patient-centered care. This employment opportunity combines professional development with a chance to contribute to improving children’s lives through superior food service operations and leadership.
The Sous Chef and Team Leader role in the Food Services Department at Children’s Health, located in Dallas, is an on-site position requiring dedication Monday through Friday with shifts from 2 pm to 10:30 pm and rotating weekends. Occasionally, shifts may extend from 5:30 pm to 2 am based on business needs. This leadership position is vital in managing various aspects of food service operations, including production, retail, patient services, and general food service activities. The role involves overseeing and training staff, ensuring safe food handling and preparation, maintaining high quality and taste standards, and promoting customer satisfaction across different service areas. The Team Leader supports kitchen operations by implementing quality control measures aligned with HACCP, Texas Department of Health, and city regulatory requirements, as well as overseeing menu design and event plate presentation.
Responsibilities also include daily management of food service production, filling in for the Executive Chef as needed, ordering supplies, resolving production issues, and maintaining compliance with food safety regulations. The Team Leader must be adept at customer service, cash handling, service recovery, and knowledgeable about dietary requirements relevant to patient populations served. Analytical skills are essential for budgeting, cost control, and financial reporting tasks, including using systems such as CBORD, Kronos, and Lawson. The position requires strong leadership capabilities including staff evaluations, conflict resolution, and staff development to maintain a competent and motivated team.
Children’s Health emphasizes the importance of cultural competency and inclusivity, creating a workplace where all employees feel valued and supported. As part of this commitment, the organization offers holistic benefits which include coverage of employee medical premiums after three years, a competitive employee savings plan match, paid parental leave up to 12 weeks, caregiver leave, and adoption and surrogacy reimbursement programs. The Sous Chef and Team Leader role offers a unique opportunity for experienced food service professionals to grow in a meaningful, impact-driven environment focused on nutritional excellence and patient-centered care. This employment opportunity combines professional development with a chance to contribute to improving children’s lives through superior food service operations and leadership.
Job Requirements
- High school diploma or equivalent
- minimum 5 years experience in food services preferred
- minimum 3 years leadership experience in food service preferred
- must obtain Certified Food Manager certification within 30 days of hire and maintain current status
- ability to work Monday to Friday 2 pm to 10:30 pm with rotating weekends
- willingness to occasionally work shifts from 5:30 pm to 2 am
- strong leadership and conflict resolution skills
- knowledge of food safety regulations including HACCP, TDH, and local standards
- competence in cash handling and service recovery
- ability to use CBORD, Kronos, and Lawson software systems
- effective communication skills
- ability to train and develop staff
Job Qualifications
- High school diploma or equivalent
- at least 5 years experience in food services preferred
- at least 3 years food service leadership experience preferred
- obtain Certified Food Manager (CFM) certification within 30 days of hire and maintain current status
- Certified Dietary Manager (CDM) certification preferred for Patient Services Lead role
- Culinary school education preferred for Retail/Sous Chef role
Job Duties
- Daily management of food service production operations and employees
- fill in for Executive Chef in planning and directing food preparation when necessary
- ensure recipe compliance in all production areas
- resolve any production issues that arise
- order food and sanitation supplies as needed for production operations
- focus on HACCP, TDH, and city regulatory requirements
- ongoing and initial training of staff to ensure competency
- recognize and adopt activities appropriate to the specific needs of patients served
- conduct staff evaluations, conflict resolution, development, and reprimand
- utilize mathematical and analytical skills to oversee and recommend budget, cost control, financial reports, and other analytical reporting
- daily use of CBORD, Kronos, Lawson systems
- assist Food Service Department as needed with additional duties
- identify areas of risk or problems and advise food service leadership
- work on resolution while keeping leadership informed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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