Associate Director- Culinary Programs-Food & Nutrition Services

University of Texas MD Anderson Cancer Center

Houston (TX)

On-site

USD 107,000 - 160,000

Full time

4 days ago

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Benefits offered by this job

Medical coverage day one

PTO & holidays

Tuition assistance

Pension plan

Job summary

The University of Texas MD Anderson Cancer Center seeks an Assoc Dir, Culinary Programs to lead culinary strategy and operations across patient and retail dining. You will ensure safe, high-quality programs aligned with clinical nutrition standards and organizational priorities.

Collaborating across clinical nutrition, wellness, supply chain, and operations, you will drive efficiency, compliance, and an exceptional dining experience while building high-performing teams. Houston onsite work.

Qualifications

Bachelor's degree in Hotel/Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field.
Master's degree preferred for leadership roles.
Extensive management experience in food service environments such as healthcare, hospitality, or food manufacturing.

Responsibilities

Define and communicate culinary vision for retail and patient services.
Lead recipe standardization including ingredients, methods, portions, allergens, and nutrient targets.
Drive innovation aligned with healthcare nutrition standards and dining trends.
Partner with clinical nutrition and wellness to validate menu cycles and nutrition labeling.

Skills

Leadership

Regulatory compliance

Culinary strategy

Operational excellence

Team leadership

Education

Bachelor's Degree in Hotel or Restaurant Management or related field

Master's Degree preferred

Tools

Word processing software

Spreadsheet software

Job description

The University of Texas MD Anderson Cancer Center is seeking an Assoc Dir, Culinary Programs to support Food & Nutrition Services Administration. The Assoc Dir, Culinary Programs is responsible for advancing culinary strategy, operational excellence, regulatory compliance, and team leadership across patient and retail dining services. This role ensures the delivery of safe, high-quality, and innovative food programs aligned with clinical nutrition standards and organizational priorities. The Assoc Dir, Culinary Programs collaborates across clinical nutrition, wellness, supply chain, and operations to drive consistency, efficiency, and an exceptional dining experience.

UT MD Anderson is a leading institution focused on cancer care, research, education, and prevention. The Assoc Dir, Culinary Programs plays a critical role in supporting this mission by optimizing culinary systems, ensuring compliance with food safety standards, and developing high-performing teams that contribute to patient-centered care and operational success.

The ideal candidate will have a Bachelor's degree in Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition, or a related field (Master's preferred), along with extensive management experience in food service environments such as healthcare, hospitality, or food manufacturing. Preferred credentials include Certified Executive Chef, along with expertise in food safety, culinary innovation, regulatory compliance, and team leadership. Strong technical proficiency, including word processing and spreadsheet software, is also important.

Minimum $106,500 - Midpoint $133,000 - Maximum $159,500

The typical work schedule is 8am - 5pm, Monday - Friday( must be flexible)

Work Location: Onsite

Why Us?

Employer-paid medical coverage starting day one for employees working 30+ hours/week, plus optional group dental, vision, life, AD&D, and disability insurance.
Accruals for PTO and Extended Illness Bank, plus paid holidays, wellness, childcare, and other leave options.
Tuition Assistance Program after six months of service and access to extensive wellness, fitness, and employee resource groups.
Defined-benefit pension through the Teachers Retirement System, voluntary retirement plans, and employer-paid life and reduced salary protection programs.

Responsibilities

Culinary Strategy, Menu Architecture, and Recipe Standards

Define and communicate culinary vision and standards for retail and patient services
Lead recipe standardization including ingredients, methods, portions, allergens, and nutrient targets
Drive innovation aligned with healthcare nutrition standards and dining trends
Partner with clinical nutrition and wellness to validate menu cycles and ensure accurate nutrition labeling
Oversee enterprise menu and production systems for forecasting and data accuracy
Oversee procurement, vendor relationships, and product evaluation
Monitor inventory systems for proper storage, rotation, and utilization

Food Safety, Regulatory Compliance, and Infection Prevention

Develop and review food production, safety, and infection control policies
Conduct audits and lead corrective action planning for compliance gaps
Oversee sanitation, allergen controls, and infection prevention protocols
Monitor safe food handling, labeling, temperature, and documentation standards
Ensure manufactured items meet regulatory labeling requirements
Maintain survey readiness through inspections and action plans
Ensure equipment reliability through maintenance and capital planning
Direct emergency feeding plans for continuity of service
Maintain documentation supporting compliance and improvement

Operational Oversight, In-House Manufacturing, and Budget Control

Oversee in-house manufacturing ensuring standardization, quality control, and safe distribution
Establish and monitor KPIs for yield, labor efficiency, food safety, and cost control
Build production plans with quality checkpoints for patient and retail operations
Lead purchasing, receiving, rotation, and waste reduction practices
Align labor and schedules with demand and menu complexity
Evaluate and implement technologies to improve efficiency
Maintain documentation including recipes, batch sheets, labels, and logs
Coordinate with Supply Chain and Facilities on shortages and equipment planning
Participate in budget planning and financial forecasting
Monitor financial performance and implement corrective actions

People Leadership, Talent Development, and Culinary Culture

Recruit, develop, and retain culinary talent
Mentor and coach teams through feedback and performance validation
Establish cross-training and succession planning initiatives
Foster collaboration with clinical and operational stakeholders
Ensure staff training and competency in food safety and customer service

Other Duties

Perform other duties as assigned

Education

Required: Bachelor's Degree Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field.
Preferred: Master's Degree Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field.

Work Experience

Required: 7 years Management experience in food service in a healthcare, hotel, restaurant, food manufacturing or similar field. and
Required: Demonstrated proficiency in word processing and spreadsheet software. or
Required: 5 years Experience required with preferred degree.
: 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.

Licenses and Certifications

Required: SERVM - ServSafe Food Prot Mgr Maintain certification throughout employment in Food & Nutrition Services Department. within 30 Days
Preferred: CEC-C - Cert Executive Chef

Other Requirements

Must pass pre-employment skills test as required and administered by Human Resources.

Additional Information