layiq

/la·yiq/adjective

worthy; deserving; fitting; suitable.

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

LAYIQ - Sous Chef - Dining Services Production at MD Anderson Cancer Center

Culinary Production, Procurement, & Recipe Compliance Oversight • 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 quality, taste, temperature, and presentation to maintain established standards • Ensure compliance with modified diets, cultural diets, and allergen safety protocols • Align procurement practices with quality, sustainability, cost-effectiveness, waste prevention, and hospital standards • Ensure proper food storage and rotation using first-in-first-out (FIFO) processes • Oversee requisitioning, purchasing, receiving, and inventory control activities • Communicate with leadership regarding vendor management and product selection • Collaborate with patient and retail production, service, and procurement teams to innovate menus that support customer preferences and financial goals • Assist with menu planning that supports therapeutic needs, culturally relevant menu items, and customer satisfaction
Operational Leadership & Stakeholder Collaboration • Assume operational responsibility in the absence of management using established procedures and checklists • Build and maintain strong relationships with internal stakeholders, department leadership, and vendor partners • Coordinate activities across multiple service areas to ensure uninterrupted operations • Identify operational risks and implement solutions to maintain service quality
Sanitation, Safety, Infection Control, & Regulatory Compliance • Enforce compliance with local, state, and federal food safety regulations, hospital policies, and infection control standards • Conduct sanitation and safety inspections to maintain regulatory readiness • Monitor logs, complete AMP audits, and perform infection control rounding activities • Monitor safe food handling, storage, labeling, and temperature control practices • Lead readiness efforts for regulatory inspections, sanitation audits, and corrective action plans • Promote a culture of food safety, cleanliness, and workplace safety
People Leadership & Culture • Lead, coach, and develop frontline leaders and staff using a servant-leadership and performance-based approach • Foster a culture of psychological safety, trust, learning, and professional growth • Maintain clear communication regarding service goals, operational updates, and performance expectations • Manage and approve staff time within Kronos according to departmental guidelines • Ensure appropriate staffing levels, labor productivity, and succession planning efforts • Create, adjust, and publish staffing schedules to support operational demands • Respond quickly to staffing shortages, call-offs, and unexpected volume changes • Identify product and equipment issues and coordinate necessary repairs or substitutions
Communication, Customer, & Patient Experience • Champion a patient- and customer-focused culture that delivers exceptional dining experiences • Collaborate with dietitians, employee wellness, and nursing staff to support meal preferences and nutritional needs • Model UT MD Anderson Core Values and Standards of Conduct in every interaction • Proactively communicate and anticipate service needs related to patient care, infection control, and operations • Utilize the HEAL (Hear, Empathize, Address, Learn) framework to restore trust and resolve service concerns • Report patient, customer, guest, and colleague concerns or safety issues promptly and appropriately • Maintain strict confidentiality of patient information in accordance with institutional and regulatory requirements • Perform other duties as assigned
EDUCATION
Required: High School Diploma or Equivalent
Preferred: Associate's Degree Culinary Arts or Culinary Management or
Preferred: Bachelor's Degree Culinary Arts or Culinary Arts Management.
WORK EXPERIENCE
Required: 5 years Experience in food preparation in an institutional, non-commercial, or commercial food establishment to include one year in a supervisory or Lead capacity.
Preferred: Hotel, culinary schools, country clubs, or restaurant experience 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.
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: 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

Sous Chef - Dining Services Production

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