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Food Service Supervisor
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. 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.
As a key leader within UT MD Anderson, the Supv, Food Service is responsible for supervising staff, coordinating operational workflows, and supporting customer-focused service delivery. The Supv, Food Service works closely with team members to maintain operational efficiency, while the Supv, Food Service also supports inventory management, quality assurance initiatives, financial controls, and employee development.
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. Demonstrated leadership, customer service excellence, food safety knowledge, and operational management experience are highly desirable.
Salary Range (40-hour work week): Minimum $25.48/hour – Midpoint $31.73/hour – Maximum $37.98/hour
Work Location: Onsite
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.
Why Us?
At UT MD Anderson, this role directly supports the institution's mission by ensuring patients, visitors, and employees receive high-quality food service in a safe and welcoming environment. This position offers opportunities to lead teams, develop operational expertise, contribute to service excellence initiatives, and build a rewarding career within a world-renowned healthcare organization while maintaining flexibility across a dynamic operational environment.
• 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
Operational Oversight
• Supervise daily operations to ensure adequate staffing, consistent standards, and timely meal service for patients, guests, and customers • Oversee assigned workflows to support throughput, accuracy, customer satisfaction, cleaning, sanitation, and policy compliance • Provide hands-on support for meal service setups, deliveries, order requirements, event specifications, food quality, and sanitation practices • Assume operational responsibility during management absences and make independent decisions using established procedures and checklists • Coordinate purchasing, distribution, and restocking activities for assigned service areas • Conduct weekly and as-needed inventories, complete ordering and requisitions, and review performance metrics • Ensure service stations are fully stocked, merchandised, and equipped for meal periods • Identify equipment issues and coordinate repairs, maintenance, and cleaning to minimize disruptions
People Supervision, Training & Performance Management
• Create, adjust, and publish staffing schedules to meet operational requirements across service areas • Respond promptly to call-offs and unexpected volume changes • Manage and approve employee time records in Kronos according to departmental guidelines • Promote employee engagement through communication, mentoring, accountability, and recognition • Train employees on equipment operation, customer service, department procedures, food safety, and sanitation • Provide daily supervision, coaching, reinforcement of expectations, and performance feedback • Participate in corrective action processes and performance evaluations • Communicate service goals, operational updates, expectations, and direction to support teamwork and consistency
Quality Assurance & Human Experience
• Model institutional core values and standards of conduct in all interactions • Anticipate and communicate service needs related to patient care, customer service, infection control, and operations • Utilize the HEAL (Hear, Empathize, Address, Learn) framework to resolve service concerns and rebuild trust • Report patient, guest, customer, colleague, and safety concerns in a timely manner • Maintain confidentiality of patient information according to regulatory and institutional requirements • Implement and monitor cleaning and sanitation schedules and address safety concerns • Ensure food quality standards for taste, appearance, temperature, and presentation across all venues • Maintain compliance with local, state, and federal food safety regulations, hospital policies, and infection control standards • Support collection, tracking, and reporting of patient satisfaction, retail performance, customer feedback, and quality improvement data
Financial Controls, Cash Handling & Menu Management
• Enforce cash handling procedures and point-of-sale controls including bank setup, transaction accuracy, deposits, and end-of-shift documentation • Monitor menu management and POS systems for accurate pricing, menus, diet coding, event orders, and separation of duties • Conduct operational cash audits and address variances or inconsistencies promptly • Supervise expenses and make operational decisions that support budget compliance and cost-control objectives
Additional Duties
• Perform other duties as assigned
EDUCATION
- Required: High School Diploma or Equivalent
- Preferred: Associate's Degree Hotel or Restaurant Management, Institutional Management, Food and Nutrition or a related field.
WORK EXPERIENCE
- Required: 3 years Project management or lead or supervisory experience in food services or hospitality. or
- Required: 2 years Experience required with preferred education.
- Preferred: Strong MS Office Skills a plus.
- : Successful completion of the LEADing Self Accelerate and/or LEADing Self Discover programs may substitute for one year of required supervisory or management experience. Completion of both programs can be substituted for a maximum of two years of supervisory or management experience.
- Preferred: 5 years Hotel or restaurant management. Demonstrated proficiency in word processing and spreadsheet software.
LICENSES AND CERTIFICATIONS
- Required: SERVM - ServSafe Food Prot Mgr ServSafe Certification Accredited by the American National Standards Institute and the Conference for Food Protection (ANSI). within 30 Days
- Preferred: TDL - Texas Drivers License Valid and current Texas driver's license with a minimum of three year's history of verifiable driving history. With less than three years of driving history, but with a minimum of one year of driving history, a waiver may be requested. Upon Hire
- Preferred: CDM - Certified Dietary Manager Certified Dietary Manager (CDM) from the Association of Nutrition & Foodservice Professionals (ANFP). Upon Hire
OTHER REQUIREMENTS: Must pass pre-employment skills test as required and administered by Human Resources.
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.
This position may be responsible for maintaining the security and integrity of critical infrastructure, as defined in Section 113.001(2) of the Texas Business and Commerce Code and therefore may require routine reviews and screening. The ability to satisfy and maintain all requirements necessary to ensure the continued security and integrity of such infrastructure is a condition of hire and continued employment.
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
