Patient Dining Sous Chef - Culinary Operations Leader

UT MD Anderson; Houston (TX); On-site; USD 3,279,000 - 4,935,000; Full time

Benefits offered by this job

Medical coverage

PTO & holidays

Tuition assistance

Retirement/pension

Job summary

The University of Texas MD Anderson Cancer Center is seeking a Sous Chef to lead daily culinary operations across patient and retail kitchens, ensuring high quality food production and strict safety standards. The role focuses on menu execution, diet compliance, inventory control, and collaboration with procurement and service teams.

Ideal candidates will have 5+ years of institutional food service leadership, with degrees in Culinary Arts or related management.

Qualifications

• Minimum 5 years experience in food preparation with supervisory/lead responsibilities.
• Experience in institutional, non-commercial, or commercial food service environments is required.
• Strong knowledge of food safety, portion control, and therapeutic diet considerations.

Responsibilities

• Oversee day-to-day culinary operations across patient and retail kitchens.
• Ensure recipes, diets, portion standards, and quality meet standards.
• Monitor food quality, temperature, and presentation; ensure proper storage and FIFO.
• Lead procurement coordination, inventory control, and vendor relations.
• Coach frontline staff and manage staffing schedules and labor productivity.

Skills

Leadership

Food safety

Menu planning

Inventory control

Communication

Education

Associate's Degree in Culinary Arts

Bachelor's Degree in Culinary Arts Management

Tools

Kronos

Job description

The University of Texas MD Anderson Cancer Center is seeking a Sous Chef to lead daily culinary operations across patient and retail kitchens, ensuring high quality food production and strict safety standards. The role focuses on menu execution, diet compliance, inventory control, and collaboration with procurement and service teams.

Ideal candidates will have 5+ years of institutional food service leadership, with degrees in Culinary Arts or related management.