Senior Executive Chef - Culinary Programs-Food & Nutrition Services

UT MD Anderson Cancer Center•Houston, TX

16d•Onsite

About The Position

The Senior Executive Chef, Culinary Programs leads the culinary and production team in Food & Nutrition Services, advancing culinary strategy, operational excellence, regulatory compliance, and team leadership across patient and retail dining. The role ensures safe, high-quality, innovative food programs aligned with clinical nutrition standards and organizational priorities. It collaborates with clinical nutrition, wellness, supply chain, and foodservice operations to support quality, consistency, efficiency, and an exceptional dining experience. The position oversees culinary strategy, menu and recipe standards, food safety and regulatory compliance, in-house manufacturing, operations, budgets, and talent development. It supports UT MD Anderson Cancer Center’s mission by optimizing culinary systems, maintaining food safety standards, and developing teams that contribute to patient-centered care and operational success. The typical schedule is 8 a.m.–5 p.m., Monday through Friday, with flexibility required. The position is onsite. The salary range is $92,500–$138,500, with a midpoint of $115,500. The required education is an associate’s degree or equivalent in Hotel or Restaurant Management, Institutional Management, Foods and Nutrition, or a related field; a bachelor’s degree is preferred. Required management experience is eight years in culinary production and/or food service, or six years with a preferred degree and/or certification. A ServSafe Food Protection Manager Certification is required at hire or within 30 days of hire and must be maintained. A Certified Executive Chef credential is preferred.

Requirements

Associate’s degree or degree equivalent in Hotel or Restaurant Management, Institutional Management, Foods and Nutrition, or a related field.
Eight years of management experience in culinary production and/or food service; six years may satisfy the requirement with a preferred degree and/or preferred certification.
Demonstrated proficiency in word processing and spreadsheet software.
ServSafe Food Protection Manager Certification issued by the National Restaurant Association at hire or within 30 days of hire, maintained throughout employment in the Food & Nutrition Services Department.
Must pass a pre-employment skills test as required and administered by Human Resources.
Must be able to satisfy and maintain requirements necessary to ensure the continued security and integrity of critical infrastructure, if applicable to the position.

Nice To Haves

Bachelor’s degree.
Ten years of management experience in culinary/back-of-the-house hotel, restaurant, or food manufacturing production.
Certified Executive Chef (CEC) from the American Culinary Federation.
Successful completion of the LEADing Self Accelerate and/or LEADing Self Discover programs may substitute for one year of required supervisory or management experience; completing both may substitute for up to two years.

Responsibilities

Define and communicate culinary vision and standards for retail and patient services.
Lead recipe standardization, including ingredients, methods, portions, allergens, and nutrient targets.
Drive culinary innovation aligned with healthcare nutrition standards and dining trends.
Partner with clinical nutrition and wellness to validate menu cycles and ensure accurate nutrition labeling.
Oversee enterprise menu and production systems for forecasting and data accuracy.
Oversee procurement, vendor relationships, product evaluation, and inventory systems for appropriate storage, rotation, and utilization.
Develop and review food production, food safety, and infection control policies.
Conduct audits, lead corrective action planning, and maintain survey readiness through inspections and action plans.
Oversee sanitation, allergen controls, infection prevention, food handling, labeling, temperature, and documentation standards.
Ensure manufactured items meet regulatory labeling requirements.
Ensure equipment reliability through maintenance and capital planning.
Direct emergency feeding plans to maintain continuity of service.
Oversee in-house manufacturing to ensure standardization, quality control, and safe distribution.
Establish and monitor KPIs for yield, labor efficiency, food safety, and cost control.
Build production plans with quality checkpoints for patient and retail operations.
Lead purchasing, receiving, product rotation, and waste reduction practices.
Align labor and schedules with demand and menu complexity.
Evaluate and implement technologies to improve efficiency.
Maintain recipes, batch sheets, labels, logs, and other required documentation.
Coordinate with Supply Chain and Facilities on shortages and equipment planning.
Participate in budget planning and financial forecasting; monitor financial performance and implement corrective actions.
Recruit, develop, and retain culinary talent; mentor and coach teams through feedback and performance validation.
Establish cross-training and succession planning initiatives.
Foster collaboration with clinical and operational stakeholders.
Ensure staff training and competency in food safety and customer service.
Perform other duties as assigned.

Benefits

Employer-paid medical coverage starting on day one for employees working 30 or more hours per week.
Optional group dental, vision, life, AD&D, and disability insurance.
PTO and Extended Illness Bank accruals.
Paid holidays and wellness, childcare, and other leave options.
Tuition Assistance Program after six months of service.
Wellness and fitness resources and employee resource groups.
Defined-benefit pension through the Teachers Retirement System.
Voluntary retirement plans.
Employer-paid life and reduced salary protection programs.
Educational opportunities and individual and team recognition.