layiq

/la·yiq/adjective

worthy; deserving; fitting; suitable.

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

LAYIQ - Food Service Supervisor -Sanitation Department at MD Anderson Cancer Center

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. Kitchen sanitation regulations and requirements, maintaining, tracking, and reporting sanitation quality assurance standards, procurement processes, and effective communication and attention to detail and accuracy.
: 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

Food Service Supervisor -Sanitation Department

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