Senior Sous Chef, Hospital Dining Production

UT MD Anderson; Houston (TX); On-site; USD 33,000 - 49,000; Full time

Benefits offered by this job

Medical coverage day one

PTO and holidays

Tuition assistance program

Retirement plans

Job summary

The University of Texas MD Anderson Cancer Center in Houston is seeking a skilled Sous Chef to lead daily culinary operations for patient and retail services. You will ensure high-quality, safe meals and drive menu execution in a fast-paced environment, partnering with production, service, procurement, and leadership teams.

Ideal candidates have significant institutional or high-volume kitchen experience, with supervisory background and preferred culinary degrees.

Qualifications

• Advanced culinary production experience in institutional, non-commercial, or commercial food service.
• Leadership or supervisory experience in fast-paced kitchens.
• Preferred degrees: Associate's or Bachelor’s in Culinary Arts/Management.

Responsibilities

• Oversee day-to-day culinary operations across patient and retail kitchens.
• Ensure recipes, therapeutic diets, portions, and presentation meet standards.
• Monitor food quality, temperature, taste, and plating to uphold standards.
• Ensure compliance with dietary restrictions, cultural diets, and allergens safety.
• Coordinate procurement, inventory, and vendor interactions to support menus.
• Lead staffing and schedule management to meet operational demands.

Skills

Culinary production

Leadership

Supervisory experience

Food safety

Education

Associate's Degree Culinary Arts

Bachelor's Degree Culinary Arts Management

Job description

The University of Texas MD Anderson Cancer Center in Houston is seeking a skilled Sous Chef to lead daily culinary operations for patient and retail services. You will ensure high-quality, safe meals and drive menu execution in a fast-paced environment, partnering with production, service, procurement, and leadership teams.

Ideal candidates have significant institutional or high-volume kitchen experience, with supervisory background and preferred culinary degrees.