Senior Executive Chef - Culinary Programs-Food & Nutrition Services

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 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 $92,500 – Midpoint $115,500 – Maximum $138,500
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 Senior Executive Chef, 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