The University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. The Executive Chef plays an important role in supporting food service operations that contribute to patient, retail, and catering services across the organization.
The Executive Chef is responsible for operational oversight, food production excellence, regulatory compliance, staff leadership, and financial stewardship. The Executive Chef works collaboratively across clinical, retail, catering, and operational teams to support quality outcomes and service standards at UT MD Anderson.
The ideal candidate will possess a combination of education, experience, and certifications aligned with food service operations, culinary leadership, regulatory compliance, staff development, and financial management. As preferred qualifications were not provided, candidates should demonstrate the ability to lead production operations, ensure food safety compliance, manage resources effectively, and support organizational goals.
Minimum $79,000 annually - Midpoint $99,000 annually - Maximum $119,000 annually (based on a 40-hour work week)
The typical work schedule is 5am - 5pm, varies based on operational needs.
Work Location: TMC - Medical Center
Responsibilities
Operational Oversight, Production Excellence, & Recipe Compliance • Oversee daily food production for patients, retail, and catering services to ensure consistency, quality, and timeliness. • Execute established production strategies and workflows to meet operational demands and service expectations. • Ensure adherence to standardized recipes, portioning standards, batch cooking methods, and production processes. • Monitor production metrics including quality, yield, waste, and timeliness and implement corrective actions as needed. • Coordinate production schedules, staffing plans, and resource allocation based on volume and menu complexity. • Ensure proper use, maintenance, and operational readiness of kitchen equipment. • Develop, review, and maintain menus and standardized recipes supporting patient dietary requirements, therapeutic diets, regulatory guidelines, and customer satisfaction. • Ensure food presentation, product quality, food safety, and service standards are consistently achieved. • Utilize CBORD Food Service Suite and other technology platforms for production planning, menu management, inventory control, reporting, and operational effectiveness. • Collaborate with clinical nutrition, retail, catering, and operational leaders to coordinate food production and service delivery.
Food Safety, Regulatory Compliance, & Infection Prevention • Ensure compliance with food safety, sanitation, infection prevention, regulatory, and accreditation standards. • Oversee food safety practices across receiving, storage, preparation, production, transportation, and service activities. • Conduct routine audits and inspections and implement corrective actions when necessary. • Ensure effective allergen management, food labeling, and documentation practices. • Develop and maintain food safety policies, procedures, and compliance records. • Promote a safe work environment through adherence to safety standards and operational procedures. • Support emergency preparedness initiatives and continuity planning related to food service operations. • Support sustainability and waste reduction initiatives aligned with organizational objectives.
People Leadership, Talent Development, & Culinary Competence • Lead, coach, and develop culinary staff to ensure food quality, service excellence, and regulatory compliance. • Provide daily leadership through rounding, performance feedback, and accountability measures. • Support recruitment, onboarding, training, competency validation, and workforce development activities. • Promote teamwork, engagement, and a positive workplace culture focused on professional growth and high performance. • Collaborate with interdisciplinary teams to support efficient operations and exceptional patient and guest experiences. • Ensure compliance with organizational policies, workforce management practices, and departmental expectations. • Participate in manager-on-duty responsibilities, including weekends and holidays, as required. • Support patient satisfaction initiatives, performance improvement efforts, and operational excellence programs. • Contribute to strategic planning and departmental goal achievement. • Maintain required reports, records, and documentation supporting operational, quality, and financial outcomes.
Procurement, Budget, & Cost Control • Oversee food purchasing, receiving, storage, inventory control, and product utilization activities. • Ensure proper inventory management, product rotation, storage practices, and supply availability. • Monitor food, supply, and labor expenses to achieve budget and financial performance goals. • Participate in budget development, forecasting, and financial planning activities. • Analyze operational and financial data and prepare reports to support decision-making and performance improvement. • Identify opportunities to reduce waste, improve resource utilization, and increase operational efficiency. • Ensure compliance with purchasing, inventory, and product management policies and procedures. • Maintain accountability for cost-effective food service operations while preserving quality, safety, and customer satisfaction. • Perform other duties as assigned.
EDUCATION- Required: Associate's Degree Culinary arts or high school diploma and completion of American Culinary Federation Apprenticeship Program.
- Preferred: Bachelor's Degree Culinary Arts Management or related field.
WORK EXPERIENCE- Required: 5 years Culinary/food/kitchen management experience in a large foodservice operation to include two years as an Executive Chef or similar role.
- : 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: Experience in healthcare, fine hotel or fine restaurants food service.
LICENSES AND CERTIFICATIONS- Required: SERVM - ServSafe Food Prot Mgr National Restaurant Association. within 30 Days
- Preferred: CEC-C - Cert Executive Chef American Culinary Federation (ACF). 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.
