Food Service Supervisor -Sanitation Department

UT MD Anderson Cancer Center•Houston, TX

6d•Onsite

About The Position

The University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. The department supports patients, visitors, and employees by delivering high-quality food service operations that contribute to an exceptional customer experience and a safe, efficient dining environment. The Supv, Food Service plays a critical role in overseeing daily food service operations, maintaining service excellence, and ensuring compliance with food safety and sanitation standards. As a key leader within UT MD Anderson, the Supv, Food Service is responsible for supervising staff, coordinating operational workflows, and supporting customer-focused service delivery. The Supv, Food Service works closely with team members to maintain operational efficiency, while the Supv, Food Service also supports inventory management, quality assurance initiatives, financial controls, and employee development. The ideal candidate has an Associate's Degree in Hotel or Restaurant Management, Institutional Management, Food and Nutrition, or a related field, along with extensive hotel or restaurant management experience. Preferred candidates possess strong proficiency with word processing and spreadsheet software and may hold a Certified Dietary Manager (CDM) credential and a valid Texas driver's license. Demonstrated leadership, customer service excellence, food safety knowledge, and operational management experience are highly desirable.

Requirements

High School Diploma or Equivalent
3 years Project management or lead or supervisory experience in food services or hospitality.
2 years Experience required with preferred education.
SERVM - ServSafe Food Prot Mgr ServSafe Certification Accredited by the American National Standards Institute and the Conference for Food Protection (ANSI). within 30 Days
Must pass pre-employment skills test as required and administered by Human Resources.

Nice To Haves

Associate's Degree Hotel or Restaurant Management, Institutional Management, Food and Nutrition or a related field.
Strong MS Office Skills a plus.
Kitchen sanitation regulations and requirements, maintaining, tracking, and reporting sanitation quality assurance standards, procurement processes, and effective communication and attention to detail and accuracy.
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.
5 years Hotel or restaurant management.
Demonstrated proficiency in in word processing and spreadsheet software.
TDL - Texas Drivers License Valid and current Texas driver's license with a minimum of three year's history of verifiable driving history. With less than three years of driving history, but with a minimum of one year of driving history, a waiver may be requested. Upon Hire
CDM - Certified Dietary Manager Certified Dietary Manager (CDM) from the Association of Nutrition & Foodservice Professionals (ANFP). Upon Hire

Responsibilities

Supervise daily operations to ensure adequate staffing, consistent standards, and timely meal service for patients, guests, and customers
Oversee assigned workflows to support throughput, accuracy, customer satisfaction, cleaning, sanitation, and policy compliance
Provide hands-on support for meal service setups, deliveries, order requirements, event specifications, food quality, and sanitation practices
Assume operational responsibility during management absences and make independent decisions using established procedures and checklists
Coordinate purchasing, distribution, and restocking activities for assigned service areas
Conduct weekly and as-needed inventories, complete ordering and requisitions, and review performance metrics
Ensure service stations are fully stocked, merchandised, and equipped for meal periods
Identify equipment issues and coordinate repairs, maintenance, and cleaning to minimize disruptions
Create, adjust, and publish staffing schedules to meet operational requirements across service areas
Respond promptly to call-offs and unexpected volume changes
Manage and approve employee time records in Kronos according to departmental guidelines
Promote employee engagement through communication, mentoring, accountability, and recognition
Train employees on equipment operation, customer service, department procedures, food safety, and sanitation
Provide daily supervision, coaching, reinforcement of expectations, and performance feedback
Participate in corrective action processes and performance evaluations
Communicate service goals, operational updates, expectations, and direction to support teamwork and consistency
Model institutional core values and standards of conduct in all interactions
Anticipate and communicate service needs related to patient care, customer service, infection control, and operations
Utilize the HEAL (Hear, Empathize, Address, Learn) framework to resolve service concerns and rebuild trust
Report patient, guest, customer, colleague, and safety concerns in a timely manner
Maintain confidentiality of patient information according to regulatory and institutional requirements
Implement and monitor cleaning and sanitation schedules and address safety concerns
Ensure food quality standards for taste, appearance, temperature, and presentation across all venues
Maintain compliance with local, state, and federal food safety regulations, hospital policies, and infection control standards
Support collection, tracking, and reporting of patient satisfaction, retail performance, customer feedback, and quality improvement data
Enforce cash handling procedures and point-of-sale controls including bank setup, transaction accuracy, deposits, and end-of-shift documentation
Monitor menu management and POS systems for accurate pricing, menus, diet coding, event orders, and separation of duties
Conduct operational cash audits and address variances or inconsistencies promptly
Supervise expenses and make operational decisions that support budget compliance and cost-control objectives
Perform other duties as assigned

Benefits

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