Senior Food Service Associate - Dining Services

The University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. The Senior Food Service Associate supports daily food service operations. Ensuring exceptional service delivery across retail, café, and patient care environments. The Senior Food Service Associate serves as a working leader who coordinates daily operations, supports patient nutrition services, promotes food safety, and provides outstanding customer service.

UT MD Anderson is recognized worldwide for excellence in patient care, research, education, and prevention. The Senior Food Service Associate plays a critical role in supporting patients, visitors, and employees through efficient food service operations, regulatory compliance, meal service accuracy, and team coordination. The Senior Food Service Associate also serves as a resource for staff and may assume Person-in-Charge responsibilities in the absence of management.

The ideal candidate for the Senior Food Service Associate role possesses a high school diploma or equivalent, experience in patient care, hospitality, customer service, or food service operations, and strong leadership, communication, and problem-solving skills. Preferred candidates have some college coursework and demonstrate the ability to coordinate workflows, train team members, maintain regulatory compliance, and hold or obtain a ServSafe Food Protection Manager certification.

Salary Range: Min. $41,000 | Mid. $51,000 | Max. $61,000
Typical Work Schedule : 2:00pm - 10:30pm with rotating shifts, rotating weekends and rotating holidays.

Why Us?
As a Senior Food Service Associate at UT MD Anderson, you will contribute directly to patient care and customer satisfaction by ensuring safe, efficient, and high-quality food service operations. This role provides opportunities to develop leadership skills, mentor team members, support operational excellence, and make a meaningful impact while working in a collaborative healthcare environment dedicated to service excellence.

• 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:
Food Service Operations & Meal Service
• Lead daily food service operations across retail, café, and patient care environments to ensure efficient and high-quality service delivery
• Set up food service lines, café areas, and equipment according to daily operational requirements
• Prepare, portion, garnish, and serve food and beverages according to standardized recipes and quality standards
• Coordinate and deliver patient meal trays while ensuring compliance with prescribed diets, portion requirements, allergen restrictions, texture modifications, and therapeutic diets
• Ensure all orders meet prescribed diets and patient, customer, and guest preferences
• Monitor food quality, presentation, labeling, temperatures, and holding conditions to maintain safety and freshness standards
• Perform food and tray quality checks to ensure accuracy and readiness for timely service
• Replenish food items and nourishment supplies to maintain uninterrupted service
• Practice FIFO inventory rotation and ensure proper disposition of spoiled, recalled, or defective products
Cashiering & Customer Service
• Operate point-of-sale (POS) systems and perform payment-handling responsibilities, including reconciliation and secure payment processing
• Complete bank verification, receipt processing, change distribution, end-of-shift balancing, and deposit handling
• Support opening and closing procedures for POS operations and payments received
• Deliver courteous, professional, and solutions-oriented service to patients, visitors, customers, and employees
• Assist with menu selections, seating needs, and service-related questions
• Prepare and serve specialty beverages and coffee drinks as assigned
• Act as a point of escalation for complex guest service, operational, or payment-related concerns
• Utilize the HEAL (Hear, Empathize, Address, Learn) framework to resolve concerns and restore trust
Sanitation, Safety & Compliance
• Maintain clean, sanitized, and organized work areas, equipment, utensils, and service stations
• Follow food safety and sanitation standards, including hand hygiene, allergen separation, and cross-contamination prevention
• Complete required temperature logs, safety inspections, equipment checks, and operational documentation accurately and timely
• Wear required personal protective equipment and model safe work practices
• Identify hazards and escalate maintenance, safety, equipment, or operational concerns as appropriate
• Support Joint Commission and institutional compliance requirements related to labeling, storage, and documentation
• Record production volumes, work orders, and leftovers to improve forecasting and cost control
• Assist leadership with inspections, audits, and regulatory readiness
Inventory Control & Operations Coordination
• Monitor and replenish inventory, floor stock, and nourishment supplies while practicing proper stock rotation procedures
• Conduct inventory control activities and communicate shortages, overages, and operational concerns to leadership
• Coordinate communication and operational handoffs with kitchen, retail, and patient service teams to support uninterrupted service
• Communicate menu changes, substitutions, equipment concerns, and service updates to appropriate stakeholders
• Attend to day-to-day operational needs concerning food inventory, equipment, and supply availability
• Identify workflow inefficiencies and collaborate with leadership to improve service operations and customer satisfaction
• Respond proactively to staffing shortages, high-volume periods, and changing operational needs to maintain continuity of service
• Ensure continuity of operations during peak periods, emergencies, and staffing challenges
Leadership & Team Coordination
• Serve as Person-in-Charge (PIC) in the absence of management and reinforce operational, safety, service, performance, conduct, and teamwork expectations
• Coordinate staffing assignments and daily workflow activities to maintain service coverage and operational efficiency
• Coordinate and assign daily Food Service Associate responsibilities and activities
• Lead opening and closing procedures, conduct shift huddles, and coordinate shift handoffs for assigned areas
• Provide mentoring, coaching, guidance, and on-the-job training to new and existing team members
• Facilitate resolution of difficult service issues with professionalism and discretion
• 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 operational procedures
• Report patient, customer, guest, colleague, and safety concerns in a timely and appropriate manner
• Maintain strict confidentiality of patient information in accordance with regulatory and institutional requirements

EDUCATION

Required: High School Diploma or Equivalent
Preferred: Some college

WORK EXPERIENCE

Required: Two years experience in patient care, customer service, or hospitality services or two years experience as a waiter, server, or cashier in foodservice

Successful completion of the MD Anderson apprenticeship program or nine months completion of the program can be substituted for a maximum of one year of experience

LICENSES AND CERTIFICATIONS

Required: SERVM - ServSafe Food Prot Mgr Must possess a current ServSafe Certification from the National Restaurant Association within 30 Days Required and Maintain current certification throughout employment in Food & Nutrition Services

OTHER REQUIREMENTS

Required: Ability to lead daily food service operations, coordinate staffing and workflows, serve as Person-in-Charge, operate POS systems, perform payment reconciliation, support patient meal services, maintain inventory controls, complete operational documentation, provide customer service excellence, mentor team members, and maintain food safety and regulatory compliance

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: 181943
• Employment Status: Full-Time
• Employee Status: Regular
• Work Week: Day/Evening, Weekends
• Minimum Salary: US Dollar (USD) 41,000
• Midpoint Salary: US Dollar (USD) 51,000
• Maximum Salary : US Dollar (USD) 61,000
• FLSA: non-exempt and eligible for overtime pay
• Fund Type: Hard
• Work Location: Onsite
• Pivotal Position: No
• Referral Bonus Available?: No
• Relocation Assistance Available?: No

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