layiq

/la·yiq/adjective

worthy; deserving; fitting; suitable.

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

LAYIQ - Associate Director- Culinary Programs-Food & Nutrition Services at MD Anderson Cancer Center

Culinary Strategy, Menu Architecture, and Recipe Standards
Define and communicate culinary vision and standards for retail and patient services
Lead recipe standardization including ingredients, methods, portions, allergens, and nutrient targets
Drive innovation aligned with healthcare nutrition standards and dining trends
Partner with clinical nutrition and wellness to validate menu cycles and ensure accurate nutrition labeling
Oversee enterprise menu and production systems for forecasting and data accuracy
Oversee procurement, vendor relationships, and product evaluation
Monitor inventory systems for proper storage, rotation, and utilization
Food Safety, Regulatory Compliance, and Infection Prevention
Develop and review food production, safety, and infection control policies
Conduct audits and lead corrective action planning for compliance gaps
Oversee sanitation, allergen controls, and infection prevention protocols
Monitor safe food handling, labeling, temperature, and documentation standards
Ensure manufactured items meet regulatory labeling requirements
Maintain survey readiness through inspections and action plans
Ensure equipment reliability through maintenance and capital planning
Direct emergency feeding plans for continuity of service
Maintain documentation supporting compliance and improvement
Operational Oversight, In-House Manufacturing, and Budget Control
Oversee in-house manufacturing ensuring standardization, quality control, and safe distribution
Establish and monitor KPIs for yield, labor efficiency, food safety, and cost control
Build production plans with quality checkpoints for patient and retail operations
Lead purchasing, receiving, rotation, and waste reduction practices
Align labor and schedules with demand and menu complexity
Evaluate and implement technologies to improve efficiency
Maintain documentation including recipes, batch sheets, labels, and logs
Coordinate with Supply Chain and Facilities on shortages and equipment planning
Participate in budget planning and financial forecasting
Monitor financial performance and implement corrective actions
People Leadership, Talent Development, and Culinary Culture
Recruit, develop, and retain culinary talent
Mentor and coach teams through feedback and performance validation
Establish cross-training and succession planning initiatives
Foster collaboration with clinical and operational stakeholders
Ensure staff training and competency in food safety and customer service
Other Duties
Perform other duties as assigned
EDUCATION
Required: Bachelor's Degree Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field.
Preferred: Master's Degree Hotel or Restaurant Management, Institutional Management, Culinary Management, Food and Nutrition or related field.
WORK EXPERIENCE
Required: 7 years Management experience in food service in a healthcare, hotel, restaurant, food manufacturing or similar field. and
Required: Demonstrated proficiency in word processing and spreadsheet software. or
Required: 5 years Experience required with preferred degree.
: 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 Maintain certification throughout employment in Food & Nutrition Services Department. within 30 Days
Preferred: CEC-C - Cert Executive Chef
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

Associate Director- Culinary Programs-Food & Nutrition Services

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