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Food & Dining
Dining Services 710382
142532 Requisition #
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We have a Sous Chef opening at MD Anderson in Houston, TX (TMC). This role will provide consultative, training, research and development expertise while coordinating functions with the production, patient food service, cafeteria and dinning facility of the Department of Food & Dining Services. This opportunities will offer a competitive pay range with full benefits package including: medical, vision, dental, retirement program and much more.


Ideal candidate will have prior management experience, Associates/certificate in Culinary Arts and at least five years of experience.




  • Attends all meetings as requested by their supervisor. 
  • Maintains a professional appearance at all times.
  • Assists in selection, training, orientation, assignment and scheduling of sectional personnel to provide adequate coverage for all sectional operations.
  • Monitors workflow to promote efficiency in food processing functions.
  • Supervises the duties and evaluates the performance of kitchen personnel involved in related production areas. 
  • Communicates to respective departmental management related issues, food production issues, and equipment needs to assure efficient product and information transfer. 
  • Responsible for the security of the kitchen area, keys and materials so delegated. 
  • Supervises, maintains and completes timecards for related employees. 
  • Participates in required weekend and holiday manager-on-duty rotation as determined by departmental needs. 

Production/Recipe Compliance/Financial

  • Orders/requisition food and supplies based on a par/inventory control system to ensure adequate product on-hand to meet production needs. 
  • Checks the accuracy of inventories, their storage and rotation. 
  • Assures all food related functions are executed in a timely and efficient manner. 
  • Performs computer-related activities as required to maintain and supervise food production and disseminate related information, adhering to all departmental computer security guidelines. 
  • Ensures use of and adherence to standardized recipes. 
  • Coordinates the forecasting of food, goods, and labor to achieve maximum product usage and efficiency. 
  • Responsible for the monthly financial results of the operation as a percent of the Department’s generated revenues. This is to include food cost, labor cost, M&O. 


  • Tastes, smells and visually inspects all food items within the operation.
  • Actively participates in food production. 
  • Ensures safe and efficient maintenance of all culinary, cooling and sanitation equipment.
  • Maintains and supervises strict safety and sanitation practices in production kitchens, food storerooms, refrigerators and trash areas. 
  • Maintain and supervises a temperature logbook of all cooling equipment utilized in related areas.


  • High school diploma or equivalent.
  • Five years of experience in food preparation in an institutional or commercial establishment to include one year in a supervisory capacity.
  • Successful completion of the LEADing Self Accelerate program may substitute for one year of required supervisory or management experience.

Must pass pre-employment skills test as required and administered by Human Resources. 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. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html

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