Food Service Supervisor

The University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. Within the MDA Chick-fil-A operation, the Food Service Supervisor plays a key role in supporting daily food service activities, ensuring high-quality dining experiences for patients, guests, customers, and employees in a fast-paced healthcare environment.

UT MD Anderson is committed to operational excellence, outstanding customer service, and safe food service practices. The Food Service Supervisor provides leadership for frontline operations, staffing, quality assurance, and financial controls. The Food Service Supervisor collaborates with team members to maintain efficient workflows, while the Food Service Supervisor ensures compliance with food safety, sanitation, and institutional standards.

The ideal candidate will have an Associate's Degree in Hotel or Restaurant Management, Institutional Management, Food and Nutrition, or a related field; experience in hotel or restaurant management; demonstrated proficiency in word processing and spreadsheet software; a valid Texas driver's license; and Certified Dietary Manager (CDM) certification. Candidates with strong leadership abilities, food service operations experience, and a commitment to exceptional customer service are preferred.

Salary Range\: Minimum $53,000 annually Midpoint $66,000 annually $79,000 anually
The typical work schedule is Monday - Friday 11am - 8pm no weekends no holidays. Must be flexible.
Work Location\: Onsite

Why Us?
Join UT MD Anderson and contribute to a mission-driven organization dedicated to excellence in patient care, research, education, and prevention. This role provides opportunities to lead food service operations, support employee development, enhance customer experiences, and build a rewarding career while maintaining a consistent weekday schedule.
• 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

Operational Oversight • Supervise daily operations to ensure adequate staffing, consistent standards, and timely meal service • Oversee assigned workflows supporting throughput, accuracy, customer satisfaction, cleaning, sanitation, and policy compliance • Provide hands-on support for meal service setup, deliveries, event execution, food quality, and service adjustments • Assume operational responsibility during management absences using established procedures and decision-making guidelines • Coordinate purchasing, distribution, and restocking activities for assigned areas • Conduct inventories, complete ordering and requisitions, and review performance metrics for accuracy and alignment • Ensure service stations are stocked, merchandised, and equipped for meal periods • Identify equipment issues and coordinate repairs, maintenance, and cleaning activities

People Supervision, Training & Performance Management • Create, adjust, and publish staffing schedules to meet operational needs across service areas • Respond promptly to staffing shortages, call-offs, and unexpected volume changes • Manage and approve staff time in Kronos according to departmental guidelines • Promote employee engagement through communication, recognition, mentoring, and accountability • Train employees on equipment operation, customer service, food safety, sanitation, and department procedures • Provide daily supervision, coaching, performance feedback, evaluations, and participation in corrective actions • Communicate service goals, operational updates, expectations, and direction to team members

Quality Assurance & Human Experience • Model UT MD Anderson 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 restore trust • Report patient, guest, customer, colleague, and safety concerns promptly and appropriately • Maintain strict confidentiality of patient information in accordance with regulatory requirements • Implement and monitor cleaning and sanitation schedules and address safety concerns • Ensure food taste, appearance, temperature, and presentation standards are maintained • Ensure compliance with local, state, federal, hospital, and infection control regulations • Support data collection, tracking, reporting, and quality improvement initiatives

Financial Controls, Cash Handling & Menu Management • Enforce cash handling procedures and point-of-sale controls • Ensure accurate bank setup, transaction processing, deposits, and end-of-shift documentation • Monitor menu management systems for pricing, menus, diet coding, event orders, and separation of duties • Conduct operational cash audits and address variances and inconsistencies • Supervise expenses to support budget compliance and cost-control objectives • Perform other duties as assigned