Food Service Supervisor

About the role

The University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. The MDA Cafe' supports patients, visitors, and employees by delivering high-quality food service operations that contribute to an exceptional customer experience and a safe, efficient dining environment.

Responsibilities

The Supv, Food Service plays a critical role in overseeing daily food service operations, maintaining service excellence, and ensuring compliance with food safety and sanitation standards. Key responsibilities include:

• Supervising daily operations to ensure adequate staffing, consistent standards, and timely meal service for patients, guests, and customers
• Overseeing assigned workflows to support throughput, accuracy, customer satisfaction, cleaning, sanitation, and policy compliance
• Providing hands-on support for meal service setups, deliveries, order requirements, event specifications, food quality, and sanitation practices
• Assuming operational responsibility during management absences and making independent decisions using established procedures and checklists
• Coordinating purchasing, distribution, and restocking activities for assigned service areas
• Conducting weekly and as-needed inventories, completing ordering and requisitions, and reviewing performance metrics

People Supervision, Training & Performance Management

The Supv, Food Service is responsible for supervising staff, coordinating operational workflows, and supporting customer-focused service delivery. Key responsibilities include:

• Creating, adjusting, and publishing staffing schedules to meet operational requirements across service areas
• Responding promptly to call-offs and unexpected volume changes
• Managing and approving employee time records in Kronos according to departmental guidelines
• Promoting employee engagement through communication, mentoring, accountability, and recognition
• Training employees on equipment operation, customer service, department procedures, food safety, and sanitation

Quality Assurance & Human Experience

The Supv, Food Service is responsible for modeling institutional core values and standards of conduct in all interactions. Key responsibilities include:

• Anticipating and communicating service needs related to patient care, customer service, infection control, and operations
• Utilizing the HEAL (Hear, Empathize, Address, Learn) framework to resolve service concerns and rebuild trust
• Reporting patient, guest, customer, colleague, and safety concerns in a timely manner
• Maintaining confidentiality of patient information according to regulatory and institutional requirements

Financial Controls, Cash Handling & Menu Management

The Supv, Food Service is responsible for enforcing cash handling procedures and point-of-sale controls. Key responsibilities include:

• Enforcing cash handling procedures and point-of-sale controls including bank setup, transaction accuracy, deposits, and end-of-shift documentation
• Monitoring menu management and POS systems for accurate pricing, menus, diet coding, event orders, and separation of duties
• Conducting operational cash audits and addressing variances or inconsistencies promptly
• Supervising expenses and making operational decisions that support budget compliance and cost-control objectives

Requirements

The ideal candidate has an Associate's Degree in Hotel or Restaurant Management, Institutional Management, Food and Nutrition, or a related field, along with extensive hotel or restaurant management experience. Preferred candidates possess strong proficiency with word processing and spreadsheet software and may hold a Certified Dietary Manager (CDM) credential and a valid Texas driver's license.

• High School Diploma or Equivalent required
• Associate's Degree in Hotel or Restaurant Management, Institutional Management, Food and Nutrition or a related field preferred
• 3 years of project management or lead or supervisory experience in food services or hospitality required
• Strong MS Office Skills a plus
• SERVM - ServSafe Food Prot Mgr ServSafe Certification Accredited by the American National Standards Institute and the Conference for Food Protection (ANSI) required within 30 Days

Benefits

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. 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.

Pay

Salary Range (40-hour work week): Minimum $25.48/hour - Midpoint $31.73/hour - Maximum $37.98/hour

Schedule

The typical work schedule is Varied shifts (must be flexible and weekends as needed). Training hours will be Monday - Friday 2pm - 10:30pm or 5pm - 1:30am; must be flexible.