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Building a Better Kitchen

Our new kitchen is almost complete, and we are extremely excited for it! The new 6,000-square-foot space has many advantages for our Food and Nutrition team, including more space to prep, cook and work and brand new equipment that will help produce a wider variety of meals for patients, visitors and staff.

The new kitchen boasts huge walk-in freezers and refrigerators, large dry storage areas, two blast chillers that will help reduce food waste, and combi/combination ovens, which can produce both dry and moist heat. The new ovens will allow us to cook multiple food items at once, while maintaining the flavor and nutrients and speeding up the cooking process.

“We would like to express our sincere gratitude to Construction and Administration for all of their hard work and support in providing us with a modern kitchen,” said Susan Carter, Director of UMC Food and Nutrition. “Every staff member is excited for the space, new equipment, and the future growth of the Food and Nutrition Department.”

The new kitchen is located in the basement, the former home of some of our IT departments. Staff is welcome to check the new space out.

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