Associate Director- Culinary Programs-Food & Nutrition Services

The University of Texas MD Anderson Cancer Center is seeking an Assoc Dir, Culinary Programs to support Food & Nutrition Services Administration. The Assoc Dir, Culinary Programs is responsible for advancing culinary strategy, operational excellence, regulatory compliance, and team leadership across patient and retail dining services. This role ensures the delivery of safe, high-quality, and innovative food programs aligned with clinical nutrition standards and organizational priorities. The Assoc Dir, Culinary Programs collaborates across clinical nutrition, wellness, supply chain, and operations to drive consistency, efficiency, and an exceptional dining experience. UT MD Anderson is a leading institution focused on cancer care, research, education, and prevention. The Assoc Dir, Culinary Programs plays a critical role in supporting this mission by optimizing culinary systems, ensuring compliance with food safety standards, and developing high-performing teams that contribute to patient‑centered care and operational success. The ideal candidate will have a Bachelor's degree in Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition, or a related field (Master's preferred), along with extensive management experience in food service environments such as healthcare, hospitality, or food manufacturing. Preferred credentials include Certified Executive Chef, along with expertise in food safety, culinary innovation, regulatory compliance, and team leadership. Strong technical proficiency, including word processing and spreadsheet software, is also important. Minimum $106,500 - Midpoint $133,000 - Maximum $159,500 The typical work schedule is 8am - 5pm, Monday - Friday (must be flexible). Work Location: Onsite Why Us? This role offers the opportunity to lead enterprise culinary strategy and operations that directly impact patient care and customer experience at UT MD Anderson. The Assoc Dir, Culinary Programs will shape innovative, compliant, and high‑quality food programs while developing teams and driving operational efficiency in a mission‑driven environment that supports growth, collaboration, and work‑life balance. 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 Strategy, Menu Architecture, and Recipe Standards Define and communicate culinary vision and standards for retail and patient services Lead recipe standardization including ingredients, methods, portions, allergens, and nutrient targets Drive 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, and product evaluation Monitor inventory systems for proper storage, rotation, and utilization Food Safety, Regulatory Compliance, and Infection Prevention Develop and review food production, safety, and infection control policies Conduct audits and lead corrective action planning for compliance gaps Oversee sanitation, allergen controls, and infection prevention protocols Monitor safe food handling, labeling, temperature, and documentation standards Ensure manufactured items meet regulatory labeling requirements Maintain survey readiness through inspections and action plans Ensure equipment reliability through maintenance and capital planning Direct emergency feeding plans for continuity of service Maintain documentation supporting compliance and improvement Operational Oversight, In‑House Manufacturing, and Budget Control Oversee in‑house manufacturing ensuring 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, rotation, and waste reduction practices Align labor and schedules with demand and menu complexity Evaluate and implement technologies to improve efficiency Maintain documentation including recipes, batch sheets, labels, and logs 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 People Leadership, Talent Development, and Culinary Culture 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 Other Duties Perform other duties as assigned Education Required: Bachelor's Degree Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field. Preferred: Master's Degree Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field. Work Experience Required: 7 years Management experience in food service in a healthcare, hospitality, restaurant, food manufacturing or similar field. Required: Demonstrated proficiency in word processing and spreadsheet software. Required: 5 years Experience required with preferred degree. 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 Maintain certification throughout employment in Food & Nutrition Services Department. within 30 Days Preferred: CEC-C - Cert Executive Chef 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. This position may be responsible for maintaining the security and integrity of critical infrastructure, as defined in Section 113.001(2) of the Texas Business and Commerce Code and therefore may require routine reviews and screening. The ability to satisfy and maintain all requirements necessary to ensure the continued security and integrity of such infrastructure is a condition of hire and continued employment. 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. Additional Information Requisition ID: 181525 Employment Status: Full-Time Employee Status: Regular Work Week: Days Minimum Salary: US Dollar (USD) 106,500 Midpoint Salary: US Dollar (USD) 133,000 Maximum Salary : US Dollar (USD) 159,500 FLSA: exempt and not eligible for overtime pay Fund Type: Hard Work Location: Onsite Pivotal Position: Yes Referral Bonus Available?: No Relocation Assistance Available?: Yes #J-18808-Ljbffr University of Texas MD Anderson Cancer Center