Job description
UNT System Overview
Welcome to the University of North Texas System. UNT System includes the University of North Texas in Denton, the University of North Texas at Dallas and the University of North Texas Health Science Center in Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region and we are committed to transforming lives and creating economic opportunity through education. We are growing with the DFW region, enrolling a record 47,000+ students across our system and awarding nearly 12,000 degrees each year.
Posting Title
Culinary Operations Chef-Eagle Landing
Department
UNT-Dining-Residential-163720
Job Location
Denton
Full Time/Part Time
Full-Time
Retirement Eligibility
TRS Eligible
Additional Retirement Information
For more information on retirement plan options, please visit https://hr.untsystem.edu/benefits/retirement-plans/index.php.
Salary Information
Commensurate with Experience
Department Summary
Why work for UNT Dining? Our employees explain. – YouTube
It’s About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service—all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department’s innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates Mean Greens Café, the nation’s first 100% vegan collegiate Dining Hall, and Kitchen West, Texas’ first and only university Dining Hall Certified Free From™ the Big 8 Food Allergens and Gluten Kitchens with Confidence. In early 2021, UNT opened its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com and is also the recipient of the prestigious Loyal E. Horton Award and Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT contributes to groundbreaking research on plant-forward diets, food waste reduction, and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus.
It’s About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service—all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department’s innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates Mean Greens Café, the nation’s first 100% vegan collegiate Dining Hall, and Kitchen West, Texas’ first and only university Dining Hall Certified Free From™ the Big 8 Food Allergens and Gluten Kitchens with Confidence. In early 2021, UNT opened its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com and is also the recipient of the prestigious Loyal E. Horton Award and Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT contributes to groundbreaking research on plant-forward diets, food waste reduction, and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus.
Position Overview
To advance the mission of UNT through food service. Create an outstanding dining experience in the cafeteria built on culinary excellence and prompt and friendly customer service. Manages the kitchen for HACCP and SOP process compliance at all times. Sees the customer in the dining hall as a guest; manages so that their experience is top notch (Service, Food, and Cleanliness).
Additional Posting Details
Minimum Qualifications
Bachelor’s Degree in related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.
Knowledge, Skills and Abilities
- Extensive knowledge of dining, retail, and/or catering service operations.
- Thorough knowledge of the principles and practices of dietetics management knowledge and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating. Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop.
- Knowledge of cost and quality control techniques.
- Demonstrates good leadership skills and judgment.
- Skill in training, supervising, and evaluating the work of subordinates.
- Ability to develop and present formal and informal training and development programs.
- Knowledge of safety and security precautions appropriate to work performed.
- Superior attention to detail to ensure that high profile catering events or special events are executed to meet the department’s high quality standards.
Preferred Qualifications
Required License / Registration / Certification
Work Schedule
HOURS VARY
Driving University Vehicle
Yes
Security Sensitive
This is a security sensitive position.
EEO Statement
The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices.
Classification Title
Senior Food Service Manager
Physical Requirements
Carrying, Cleaning, Climbing, Crawling, Driving, Kneeling, Pulling , Pushing, Reaching, Sitting, Squatting, Stooping, Bending, Standing, Twisting, Walking, Writing, Grasp, Talk or Hear, Lifting up to 50 pounds, Ability to communicate
Job Duties
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Maintains excellent grooming and overall appearance. Comes to work in uniform each day without exception. Wears nametag.
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Personally accepts responsibility for unit operations; does not blame others or circumstances for mistakes or failures.
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Consistently enforces work standards and rules; follows up to guarantee all check points and master cleaning lists are completed each meal period.
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Takes appropriate action with employees for poor performance or work rule violations.
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Appoints a subordinate to be in charge when away from the job. Coaches subordinate supervisors regarding production and service expectations.
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Takes quick action to correct substandard conditions (poor merchandising, poor food preparation, poor sanitation, unsafe working conditions).
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Ensures all staff is trained in operating procedures and area job descriptions.
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Visits with staff daily concerning meal production and daily operational review. Holds formal weekly meetings to convey pertinent information to full-time staff.
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Through tone of voice, facial expression, choice of words, and body language always communicates in a positive manner.
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Maintains high visibility in the dining room; is readily available to customers.
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Maintains equipment in perfect working condition. Manages facilities to maintain FOH and BOH (paint, fixtures, caulking).
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Is flexible with staffing if Catering needs assistance, even if this causes shortages in your unit.
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Manages menu so that fresh seasonal produce makes up the bulk of food offerings.
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Develops and implements weekly special events; plans one WOW event per month.
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Manages so that all food meets standards (taste and visual appeal) before hitting the serving line.
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Is in food safety compliance 100% of the time. Scores 95 or above on monthly health inspections.
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Plans for the use of unused portions within 24 hours.
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Maintains transactions per labor hour above 7.5
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Posts payroll target and actual transactions per man hour in a highly visible location in the kitchen.
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Creates weekly schedule in W2W for all employees and posts in kitchen each Thursday for the following week.
Posting Detail Information
Posting Number
S4730P
Position End Date (if temporary)
Special Instructions to Applicants
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