Within the Food & Nutrition Services department, the Associate Director, Food & Nutrition Services plays a key leadership role in overseeing food service operations, enhancing the patient and customer dining experience, and supporting operational excellence across dining, retail, procurement, food safety, and hospitality programs.
The Associate Director, Food & Nutrition Services is responsible for driving operational performance, regulatory compliance, financial stewardship, and team development. Working collaboratively with multidisciplinary stakeholders, the Associate Director, Food & Nutrition Services supports strategic initiatives that align with UT MD Anderson's mission while ensuring exceptional service, safety, and sustainability. The Associate Director, Food & Nutrition Services serves as a leader focused on innovation, operational efficiency, and service excellence.
The ideal candidate will possess a bachelor's degree in Hotel or Restaurant Management, Institutional Management, Food and Nutrition, Culinary Management, or a related field, along with extensive leadership experience in healthcare, hotel, restaurant, food service, hospitality, or related operational environments. Preferred qualifications include experience in healthcare, hotel, or restaurant management, proficiency with word processing and spreadsheet software, and certifications such as Certified Dietary Manager (CDM) and Certified Food Protection Manager (CFPM).
Salary Range: Minimum $106,500.00 annually - Midpoint $133,000.00 annually - Maximum $159,500.00 annually.(40-hour work week equivalent)
Work Location: Onsite
The typical work schedule is 5am-5pm, varies based on operational needs.
Responsibilities
Operational Leadership & Financial Management
• Oversee assigned areas of food and nutrition operations to ensure efficiency, safety, and exceptional service • Assist in developing and executing operational plans for projects and strategic initiatives • Monitor quality assessment standards and maintain performance improvement programs • Implement and monitor productivity standards, staffing models, and operational benchmarks • Drive revenue growth through retail optimization, cost stewardship, and strategic purchasing • Monitor key performance indicators related to patient dining, retail dining, procurement, production, food safety, and cost control • Assist with operating and capital budget development and management • Support short-term and long-range planning aligned with institutional financial goals • Utilize data-driven decision-making to improve operational efficiency and sustainability • Lead or co-lead vendor service reviews and business reviews in collaboration with department leadership
Leadership, Talent Development & Culture
• Create a supportive and accountable work environment promoting engagement and professional development • Execute and monitor departmental strategic plans aligned with patient experience and financial performance goals • Maintain operational excellence across people, service, quality, and finance metrics • Support innovation in hospitality, culinary excellence, nutrition care delivery, and healthcare dining models • Evaluate emerging technologies, industry trends, and vendor solutions • Lead patient-centered care, wellness-focused dining, and culturally appropriate service initiatives • Build and sustain a culture of safety, accountability, and engagement • Recruit, mentor, develop, and retain leaders and frontline team members • Support succession planning and leadership pipeline initiatives • Promote staff well-being, recognition, teamwork, and continuous improvement
Regulatory Compliance, Safety & Performance Improvement
• Maintain compliance with The Joint Commission, Centers for Medicare & Medicaid Services, and Food and Drug Administration food safety standards • Lead departmental rounding, audits, survey readiness activities, and corrective action planning • Review and develop Food & Nutrition Services operational policies • Manage continuous improvement projects focused on safety, efficiency, effectiveness, and customer experience • Supervise performance improvement processes and maintain operational data • Collaborate on hazard analysis, risk mitigation, and emergency preparedness planning • Conduct qualitative and quantitative analyses of departmental operations • Present reports and operational findings to appropriate committees
Human Experience & Service Excellence
• Partner with nursing, physicians, infection prevention, facilities, and hospitality teams to support patient care goals • Monitor patient satisfaction results, customer feedback, and service recovery processes • Enhance dining experiences through culturally appropriate menus and service excellence • Engage stakeholders to ensure services meet the needs of patients, visitors, and staff • Model safe and ethical behavior aligned with institutional standards and policies • Respond promptly to stakeholder requests and proactively communicate expectations • Utilize the HEAL framework (Hear, Empathize, Address and Learn) for service recovery situations
Facilities, Resources & Operational Support
• Coordinate and manage department physical resources, inventory control, space planning, and property maintenance • Support physical relocations, renovations, and growth management initiatives • Participate in institutional committees and department-wide initiatives • Support operational readiness and resource allocation planning • Perform other duties as assigned
EDUCATION- Required: Bachelor's Degree Hotel or Restaurant Management, Institutional Management, Food and Nutrition, Culinary Management, or related field.
WORK EXPERIENCE- Required: 5 years Supervisory experience in administrative food, hotel, school/college/university/healthcare, restaurant services, dietetic services, or hospitality services.
- : 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.
- Preferred: 5 years Healthcare, Hotel, or Restaurant Management. Demonstrated proficiency in word processing and spreadsheet software.
LICENSES AND CERTIFICATIONS- Required: SERVM - ServSafe Food Prot Mgr Must obtain a ServSafe Food Protection Manager Certification within 60 Days
- Preferred: CDM - Certified Dietary Manager Association of Nutrition & Food service Professional (ANFP). Upon Hire
- Preferred: CFPM - Cert Food Protection Manager Texas Department of State Health Services (TXDHS). Upon Hire
OTHER REQUIREMENTS: Must pass pre-employment skills test as required and administered by Human Resources.
The University of Texas MD Anderson Cancer Center offers excellent benefits, including medical, dental, paid time off, retirement, tuition benefits, educational opportunities, and individual and team recognition.
This position may be responsible for maintaining the security and integrity of critical infrastructure, as defined in Section 113.001(2) of the Texas Business and Commerce Code and therefore may require routine reviews and screening. The ability to satisfy and maintain all requirements necessary to ensure the continued security and integrity of such infrastructure is a condition of hire and continued employment.
