layiq

/la·yiq/adjective

worthy; deserving; fitting; suitable.

A role, opportunity, or path that merits attention, time, and pursuit.

LAYIQ - Executive Chef at MD Anderson Cancer Center

Operational Oversight, Production Excellence, & Recipe Compliance • Oversee daily food production for patients, retail, and catering services to ensure consistency, quality, and timeliness. • Execute established production strategies and workflows to meet operational demands and service expectations. • Ensure adherence to standardized recipes, portioning standards, batch cooking methods, and production processes. • Monitor production metrics including quality, yield, waste, and timeliness and implement corrective actions as needed. • Coordinate production schedules, staffing plans, and resource allocation based on volume and menu complexity. • Ensure proper use, maintenance, and operational readiness of kitchen equipment. • Develop, review, and maintain menus and standardized recipes supporting patient dietary requirements, therapeutic diets, regulatory guidelines, and customer satisfaction. • Ensure food presentation, product quality, food safety, and service standards are consistently achieved. • Utilize CBORD Food Service Suite and other technology platforms for production planning, menu management, inventory control, reporting, and operational effectiveness. • Collaborate with clinical nutrition, retail, catering, and operational leaders to coordinate food production and service delivery.
Food Safety, Regulatory Compliance, & Infection Prevention • Ensure compliance with food safety, sanitation, infection prevention, regulatory, and accreditation standards. • Oversee food safety practices across receiving, storage, preparation, production, transportation, and service activities. • Conduct routine audits and inspections and implement corrective actions when necessary. • Ensure effective allergen management, food labeling, and documentation practices. • Develop and maintain food safety policies, procedures, and compliance records. • Promote a safe work environment through adherence to safety standards and operational procedures. • Support emergency preparedness initiatives and continuity planning related to food service operations. • Support sustainability and waste reduction initiatives aligned with organizational objectives.
People Leadership, Talent Development, & Culinary Competence • Lead, coach, and develop culinary staff to ensure food quality, service excellence, and regulatory compliance. • Provide daily leadership through rounding, performance feedback, and accountability measures. • Support recruitment, onboarding, training, competency validation, and workforce development activities. • Promote teamwork, engagement, and a positive workplace culture focused on professional growth and high performance. • Collaborate with interdisciplinary teams to support efficient operations and exceptional patient and guest experiences. • Ensure compliance with organizational policies, workforce management practices, and departmental expectations. • Participate in manager-on-duty responsibilities, including weekends and holidays, as required. • Support patient satisfaction initiatives, performance improvement efforts, and operational excellence programs. • Contribute to strategic planning and departmental goal achievement. • Maintain required reports, records, and documentation supporting operational, quality, and financial outcomes.
Procurement, Budget, & Cost Control • Oversee food purchasing, receiving, storage, inventory control, and product utilization activities. • Ensure proper inventory management, product rotation, storage practices, and supply availability. • Monitor food, supply, and labor expenses to achieve budget and financial performance goals. • Participate in budget development, forecasting, and financial planning activities. • Analyze operational and financial data and prepare reports to support decision-making and performance improvement. • Identify opportunities to reduce waste, improve resource utilization, and increase operational efficiency. • Ensure compliance with purchasing, inventory, and product management policies and procedures. • Maintain accountability for cost-effective food service operations while preserving quality, safety, and customer satisfaction. • Perform other duties as assigned.
EDUCATION
Required: Associate's Degree Culinary arts or high school diploma and completion of American Culinary Federation Apprenticeship Program.
Preferred: Bachelor's Degree Culinary Arts Management or related field.
WORK EXPERIENCE
Required: 5 years Culinary/food/kitchen management experience in a large foodservice operation to include two years as an Executive Chef or similar role.
: 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: Experience in healthcare, fine hotel or fine restaurants food service.
LICENSES AND CERTIFICATIONS
Required: SERVM - ServSafe Food Prot Mgr National Restaurant Association. within 30 Days
Preferred: CEC-C - Cert Executive Chef American Culinary Federation (ACF). 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

Executive Chef

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