Sous Chef - Dining Services Production
About the role
The University of Texas MD Anderson Cancer Center is a world-renowned institution focused on cancer care, research, education, and prevention. Within the RS Production department, the Sous Chef plays a key role in supporting patient and retail culinary operations by ensuring high-quality food production, regulatory compliance, operational excellence, and exceptional service. The Sous Chef partners with production, service, procurement, and leadership teams to deliver safe, nutritious, and appealing meals that support patients, visitors, and staff. The Sous Chef at UT MD Anderson oversees daily culinary operations, supports frontline team development, and drives food safety and quality standards across multiple service areas. The Sous Chef also serves as a critical operational leader, maintaining continuity of operations and ensuring patients and customers receive an exceptional dining experience.
Responsibilities
- Oversee day-to-day culinary operations, menu execution, food quality, presentation, and production systems across patient and retail kitchens and operations
- Ensure food is prepared according to standardized recipes, therapeutic diet requirements, and portion standards
- Monitor food