The University of Texas MD Anderson Cancer Center is a leading institution focused on cancer care, research, education, and prevention. The Cook III position supports high-quality food service operations that enhance the experience of patients, visitors, and employees. The Cook III prepares and produces menu items in accordance with established standards while maintaining food safety, diet compliance, and operational excellence. The Cook III serves a critical role in supporting both retail and patient room service operations. The Cook III collaborates with interdisciplinary teams to ensure meal accuracy, quality, and safety while contributing to the mission and service standards of UT MD Anderson. The ideal candidate possesses an Associate's Degree in Hospitality, Restaurant Management, or a culinary degree/certificate, along with extensive experience in high-volume commercial food service environments. Preferred candidates hold a ServSafe Food Protection Manager certification and demonstrate strong culinary production skills, knowledge of therapeutic diets, inventory management, food safety compliance, and the ability to support training and operational coordination activities.

• Why Us?
• At UT MD Anderson, the Cook III plays an important role in supporting patients, visitors, and employees through the preparation of safe, nutritious, and high-quality meals.

This position offers opportunities to expand culinary expertise, contribute to quality improvement initiatives, support multiple food service operations, and develop professionally while working in a mission-driven environment that values excellence and collaboration.

• 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
• Culinary Production & Recipe Compliance
• Prepare, cook, and present menu items for retail outlets and patient room service using standardized recipes, production sheets, and quality standards
• Rotate, store, and document received and prepared food using FIFO while tracking leftovers, product transactions, and par levels
• Execute high-volume batch cooking, mise-en-place, and short-order production to meet service timelines
• Adjust preparation techniques to support therapeutic diets, modified textures, and wellness-focused menu requirements
• Ensure food quality, taste, appearance, portion control, and temperature standards are consistently achieved
• Cross-cover department functions supporting retail stations, catering, and room service operations
• Assist with inventory management, order requisitions, and food waste tracking according to standard operating procedures Order Accuracy & Diet Compliance
• Prepare meals that meet physician-ordered diets, allergen restrictions, and patient or customer preferences
• Validate menus, diet orders, tray tickets, and special requests prior to food production and service
• Collaborate with dietitians, call center staff, and service teams to clarify diet specifications and resolve discrepancies
• Maintain a high level of accuracy to support patient safety and customer satisfaction
• Verify final presentation, labeling, temperatures, and meal accuracy prior to tray release Food Safety & Environmental Sanitation
• Comply with food safety, sanitation, infection prevention standards, handwashing procedures, glove use, and regulatory requirements
• Monitor and document food temperatures, equipment performance, cleaning schedules, and sanitation logs
• Ensure proper food storage, labeling, FIFO rotation, and allergen controls throughout production and service areas
• Maintain a clean, organized, and survey-ready environment within retail and room service kitchens
• Clean and sanitize equipment, utensils, and work areas throughout shifts and opening and closing routines
• Report equipment malfunctions promptly to management and submit work orders through Facilities at extension 3-5000
• Maintain safe tray line, service line, and dish room workflow by removing hazards and keeping workspaces organized
• Complete sanitation assignments according to established procedures Team Lead & Operational Support
• Assist with onboarding new employees, coordinating culinary programs, and training team members
• Perform opening duties including equipment startup, temperature checks, station setup, and verification of food and supply readiness
• Perform closing duties including food storage, labeling, cleaning, sanitizing work areas and equipment, and securing the kitchen
• Complete required documentation in accordance with departmental policies and health regulations
• Participate in departmental quality and performance initiatives (QAPI), EDR activities, shift huddles, rounding, and area meetings Other Duties
• Perform additional duties as assigned, including cross-training, shift or location changes, and operational support as needed

• EDUCATION

• Required:

  High School Diploma or Equivalent

Preferred:

Associate's Degree Hospitality or Restaurant Management or culinary degree or certificate

• WORK EXPERIENCE

• Required:

  3 years Commercial cooking experience in a high volume food service environment
• Successful completion of the MD Anderson apprenticeship program or 9 months completion of the program can be substituted for a maximum of 1 year of experience

• LICENSES AND CERTIFICATIONS

• Required:

  Food Handlers Card Current Texas Food Handlers Certification within 30 Days

Preferred:

SERVM - ServSafe Food Prot Mgr American National Standards Institute and the Conference for Food Protection (ANSI) Upon Hire

OTHER REQUIREMENTS

Required:

Ability to perform the responsibilities outlined for culinary production, order accuracy, food safety, sanitation, and operational support 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.

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//www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html Additional Information

Requisition ID:

182423

Employment Status:

Full-Time

Employee Status:

Regular

Work Week:

Days, Weekends

Minimum Salary:

US Dollar (USD) 41,000

Midpoint Salary:

US Dollar (USD) 51,000

Maximum Salary :

US Dollar (USD) 61,000

FLSA:

non-exempt and eligible for overtime pay

Fund Type:

Hard

Work Location:

Onsite

Pivotal Position:

No

• Referral Bonus Available?: No
• Relocation Assistance Available?

: No \#LI-Onsite