Senior Sous Chef, Institutional Dining Production

University of Texas MD Anderson Cancer Center; Houston (TX); On-site; USD 50,000 - 75,000; Full time

Benefits offered by this job

Medical coverage

PTO

Tuition assistance

Pension plan

Job summary

The University of Texas MD Anderson Cancer Center in Houston, TX, is seeking a Sous Chef to lead daily culinary operations across patient and retail kitchens in the RS Production department. You will ensure food quality, safety, menu execution, and adherence to dietary requirements while collaborating with service, procurement, and leadership teams.

Ideal candidates bring advanced institutional food production experience with supervisory leadership, a relevant degree in Culinary Arts or Culinary

Qualifications

• High School Diploma or Equivalent required.
• Associate's or Bachelor's Degree in Culinary Arts, Culinary Management, or related field preferred.
• 5 years experience in institutional food preparation with at least 1 year in a supervisory role.
• ServSafe Food Protection Manager certification required.
• CDM certification preferred.

Responsibilities

• Oversee day-to-day culinary operations across patient and retail kitchens.
• Ensure meals meet standardized recipes, therapeutic diets, and portion standards.
• Monitor food quality, taste, temperature, and presentation to maintain standards.
• Ensure compliance with dietary restrictions, allergen safety, and storage protocols.
• Oversee procurement, inventory control, vendor coordination, and menu planning.
• Lead, coach, and develop frontline staff and manage staffing using Kronos.

Skills

Culinary leadership

Food safety

Menu execution

Inventory management

Education

Associate's degree in Culinary Arts

Bachelor's degree in Culinary Arts Management

Tools

Kronos

ServSafe

Job description

The University of Texas MD Anderson Cancer Center in Houston, TX, is seeking a Sous Chef to lead daily culinary operations across patient and retail kitchens in the RS Production department. You will ensure food quality, safety, menu execution, and adherence to dietary requirements while collaborating with service, procurement, and leadership teams.

Ideal candidates bring advanced institutional food production experience with supervisory leadership, a relevant degree in Culinary Arts or Culinary