Sous Chef

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 a world-renowned institution focused on cancer care, research, education, and prevention. Within the RS Production department, the Sous Chef plays a key role in supporting patient and retail culinary operations by ensuring high-quality food production, regulatory compliance, operational excellence, and exceptional service. The Sous Chef partners with production, service, procurement, and leadership teams to deliver safe, nutritious, and appealing meals that support patients, visitors, and staff.

The Sous Chef at UT MD Anderson oversees daily culinary operations, supports frontline team development, and drives food safety and quality standards across multiple service areas. The Sous Chef also serves as a critical operational leader, maintaining continuity of operations and ensuring patients and customers receive an exceptional dining experience.

The ideal candidate brings advanced culinary production experience in institutional, non-commercial, or commercial food service environments, with demonstrated leadership or supervisory experience. Preferred candidates possess an Associate's or Bachelor's Degree in Culinary Arts, Culinary Management, or Culinary Arts Management, along with a strong background in food safety, menu execution, operational leadership, inventory management, and customer-focused service.

Minimum $23.80/hour - Midpoint $29.81/hour - Maximum $35.82/hour

Work Location: Onsite

Typical Work Schedule: Days, Weekends (Monday - Friday 4:30am -2:00pm)

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 Production, Procurement, & Recipe Compliance Oversight

• Oversee day-to-day culinary operations, menu execution, food quality, presentation, and production systems across patient and retail kitchens and operations
• Ensure food is prepared according to standardized recipes, therapeutic diet requirements, and portion standards
• Monitor food quality, taste, temperature, and presentation to maintain established standards
• Ensure compliance with modified diets, cultural diets, and allergen safety protocols
• Align procurement practices with quality, sustainability, cost-effectiveness, waste prevention, and hospital standards
• Ensure proper food storage and rotation using first-in-first-out (FIFO) processes
• Oversee requisitioning, purchasing, receiving, and inventory control activities
• Communicate with leadership regarding vendor management and product selection
• Collaborate with patient and retail production, service, and procurement teams to innovate menus that support customer preferences and financial goals
• Assist with menu planning that supports therapeutic needs, culturally relevant menu items, and customer satisfaction

Operational Leadership & Stakeholder Collaboration

• Assume operational responsibility in the absence of management using established procedures and checklists
• Build and maintain strong relationships with internal stakeholders, department leadership, and vendor partners
• Coordinate activities across multiple service areas to ensure uninterrupted operations
• Identify operational risks and implement solutions to maintain service quality

Sanitation, Safety, Infection Control, & Regulatory Compliance

• Enforce compliance with local, state, and federal food safety regulations, hospital policies, and infection control standards
• Conduct sanitation and safety inspections to maintain regulatory readiness
• Monitor logs, complete AMP audits, and perform infection control rounding activities
• Monitor safe food handling, storage, labeling, and temperature control practices
• Lead readiness efforts for regulatory inspections, sanitation audits, and corrective action plans
• Promote a culture of food safety, cleanliness, and workplace safety

People Leadership & Culture

• Lead, coach, and develop frontline leaders and staff using a servant-leadership and performance-based approach
• Foster a culture of psychological safety, trust, learning, and professional growth
• Maintain clear communication regarding service goals, operational updates, and performance expectations
• Manage and approve staff time within Kronos according to departmental guidelines
• Ensure appropriate staffing levels, labor productivity, and succession planning efforts
• Create, adjust, and publish staffing schedules to support operational demands
• Respond quickly to staffing shortages, call-offs, and unexpected volume changes
• Identify product and equipment issues and coordinate necessary repairs or substitutions

Communication, Customer, & Patient Experience

• Champion a patient- and customer-focused culture that delivers exceptional dining experiences
• Collaborate with dietitians, employee wellness, and nursing staff to support meal preferences and nutritional needs
• Model UT MD Anderson Core Values and Standards of Conduct in every interaction
• Proactively communicate and anticipate service needs related to patient care, infection control, and operations
• Utilize the HEAL (Hear, Empathize, Address, Learn) framework to restore trust and resolve service concerns
• Report patient, customer, guest, and colleague concerns or safety issues promptly and appropriately
• Maintain strict confidentiality of patient information in accordance with institutional and regulatory requirements
• Perform other duties as assigned

EDUCATION

• Required: High School Diploma or Equivalent
• Preferred: Associate's Degree Culinary Arts or Culinary Management or
• Preferred: Bachelor's Degree Culinary Arts or Culinary Arts Management.

Work Experience

• Required: 5 years Experience in food preparation in an institutional, non-commercial, or commercial food establishment to include one year in a supervisory or Lead capacity.
• Preferred: Hotel, culinary schools, country clubs, or restaurant experience a plus.
• : 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 ServSafe Certification Accredited by the American National Standards Institute and the Conference for Food Protection (ANSI) within 30 Days
• Preferred: CDM - Certified Dietary Manager Certified Dietary Manager (CDM) from the Association of Nutrition & Foodservice Professionals (ANFP) 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.

It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state, or local laws unless such distinction is required by law. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html