Senior Executive Chef - Culinary Programs-Food & Nutrition Services

Senior Executive Chef, Culinary Programs

The University of Texas MD Anderson Cancer Center is seeking a Senior Executive Chef, Culinary Programs to lead the culinary and production team in Food & Nutrition Services. The Senior Executive Chef, 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 Senior Executive Chef, Culinary Programs collaborates across clinical nutrition, wellness, supply chain, and foodservice operations to drive quality, consistency, efficiency, and an exceptional dining experience.

UT MD Anderson is a leading institution focused on cancer care, research, education, and prevention. The Senior Executive Chef, 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 an Associates degree in Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition, or a related field (Bachelor'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 $92,500 Midpoint $115,500 Maximum $138,500 The typical work schedule is 8am 5pm, Monday Friday (must be flexible). Work Location: Onsite.

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: Associate's Degree (or degree equivalent) in Hotel or Restaurant Management, Institutional Management, Foods and Nutrition or related field.
• Preferred: Bachelor's Degree

Work Experience

• Required: Eight (8) years of management experience in culinary production and/or food service.
• Required: Demonstrated proficiency in word processing and spreadsheet software.
• Required: With preferred degree and/or preferred certification, six (6) years of experience required.
• Preferred: Ten (10) years of management experience in culinary/back of the house Hotel, Restaurant, or Food Manufacturing production.
• 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: ServSafe Food Protection Manager Certification issued by the National Restaurant Association at the time of hire or obtain one within 30 days of hire. Maintain Certification throughout employment in the Food & Nutrition Services Department. Failure to do so
• Preferred: Certified Executive Chef (CEC) from the American Culinary Federation.

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.