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 Food Service Associate supports food service operations that contribute to a positive experience for patients, visitors, and employees while maintaining food quality, safety, and service standards.

The Food Service Associate plays an important role in daily meal service, customer support, and operational compliance. The Food Service Associate helps ensure safe food handling, accurate meal delivery, exceptional service, and efficient workflow. The Food Service Associate also supports departmental goals through collaboration, accountability, and adherence to institutional standards.

The ideal candidate demonstrates the ability to support food preparation, meal service, cashiering, customer service, food safety compliance, and team collaboration in a healthcare food service environment. Education, experience, and licenses and certifications requirements were not provided; candidates should possess the knowledge, skills, and abilities necessary to perform the responsibilities outlined for the position.

Typical Work Schedule: Monday - Saturday | 6:00am - 6:00pm with rotating weekends and holidays.

Why Us?

At UT MD Anderson, this role directly supports the delivery of high-quality food services that enhance the patient and customer experience. The position offers opportunities to develop operational, customer service, food safety, and leadership skills while contributing to the mission of improving the lives of patients through excellence in care and service.

• 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:

Service Setup, Food Preparation & Meal Service • Set up hot and cold lines and café areas, verify equipment readiness, check temperatures, and replenish items for continuous service • Prepare and serve menu items including salads, sandwiches, bakery items, and beverages using written procedures and standardized recipes • Assist with basic food preparation tasks and maintain quality standards during production and service • Portion, garnish, and present food according to established quality standards • Monitor food holding quality and rotate products to maintain freshness and appearance • Escalate equipment or product issues and assist with approved solutions to maintain service flow • Assemble and deliver patient trays with correct portions, diet restrictions, allergens, textures, therapeutic diets, and documented special instructions • Conduct quality checks to ensure food and trays are labeled, accurate, and ready for timely service • Support floor stock and nourishment preparation while maintaining par levels and proper product rotation • Serve as the Person in Charge (PIC) in the absence of the Lead and/or manager

Operational Coordination & Inventory Management • Support daily operational duties related to equipment and food supplies • Follow first in, first out (FIFO) inventory practices • Detect and ensure proper disposition of spoiled or recalled food and defective supplies or equipment • Identify and report unusual operational conditions requiring attention • Replenish and rotate stock while monitoring food and disposable supply par levels • Communicate low inventory levels and overages to reduce waste and prevent stockouts • Record production, work orders, and leftovers following each meal period to support forecasting and cost control • Coordinate handoffs with kitchen, retail, and room-service staff regarding menu changes, substitutions, and equipment issues

Cashiering & Guest Experience Coordination • Operate POS registers and payment devices while completing the full cash-handling cycle • Verify banks, issue accurate receipts and change, reconcile funds, and manage secure deposit handling • Deliver friendly, solutions-oriented service to patients, visitors, and staff • Assist customers with menu selections, seating, and general service needs • Maintain a professional and helpful demeanor during all interactions • Keep service areas clean, stocked, and visually appealing with condiments, utensils, napkins, and displays • Prepare and serve specialized beverages and coffee drinks as assigned • Answer basic menu questions and route nutrition-related concerns appropriately

Sanitation, Safety & Regulatory Compliance • Follow food safety and sanitation standards including hand hygiene, allergen separation, and cross-contamination prevention • Complete required temperature logs and equipment inspections • Clean and maintain work areas, equipment, utensils, and service environments • Handle trash, spills, and opening and closing cleaning routines promptly • Wear appropriate personal protective equipment and model safe work practices • Identify hazards, implement corrective actions, and escalate issues requiring maintenance or management support • Support Joint Commission and institutional compliance through proper labeling, storage, and documentation practices • Use Outlook, Excel, Word, and other basic computer tools to review updates, complete logs, checklists, and support reporting

Customer Service & Human Experience • Provide guidance and training to employees performing related work • Ensure all orders meet prescribed diets and patient, customer, and guest preferences • Deliver courteous and timely service to patients, customers, guests, and colleagues • 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 • Utilize the HEAL (Hear, Empathize, Address, Learn) framework to resolve service concerns and restore trust • Report patient, customer, guest, and colleague concerns or safety issues appropriately and promptly • Maintain strict confidentiality of patient information in accordance with regulatory and institutional requirements • Perform other duties as assigned