Executive Chef, UNT Dining Services - Catering & Union Kitchen

Title: Executive Chef, UNT Dining Services - Catering & Union Kitchen

Employee Classification: Executive Chef

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Catering-163730

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible

About Us - Values Overview

Department Summary

It’s About the Food!
Why work for UNT Dining? Our employees explain. – YouTube

As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent.

UNT Dining Services is home to 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. In 2021, UNT introduced Eagle Landing, the university’s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts—all available for a single Meal Plan swipe.

Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the 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 plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus

Position Overview

UNT is seeking an energetic and growth-minded Catering Executive Chef at the University of North Texas in Denton! This key leadership role is responsible for all culinary operations for a high-volume university catering department generating approximately $2 million annually. This role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of hourly student culinary staff. The Catering Executive Chef ensures that all catered events-from intimate VIP luncheons to large-scale university functions-are executed with exceptional quality, creativity, and operational efficiency.

The role specifically requires expertise in catering food production and logistics, retail food production and logistics and packaged food production and logistics. Our food is our report card and it is on full display every day.

This position reports to the Sr Director of Operations with a dotted line to the Director of Catering.

Minimum Qualifications

Bachelor's degree in related field and five years of professional related experience; or any equivalent combination of education, training, and experience.

Knowledge, Skills and Abilities

· Willing to focus on client preferences as primary mission.
· Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards.
· Create custom menus for high-profile events, presidential functions, and VIP receptions.
· Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive.
· Oversee all food production for on- and off-site events, ensuring flawless quality, presentation, and timing.
· Coordinate with catering managers and event planners to ensure culinary needs align with event logistics; attending Event Order Meetings as scheduled or designated alternate. · Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large-scale functions.
· Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies.
· Assist in menu pricing based on cost analysis and market conditions.
· Recruit, train, and mentor culinary staff, including sous chefs, cooks, and student hourly staff.
· Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency.
· Foster a positive, collaborative, and professional kitchen culture.
· Ensure full compliance with local health regulations, and university standards.
· Maintain proper sanitation, cleanliness, and organization of Union kitchen facilities.
· Conduct ongoing training for staff on food safety and handling procedures.
· Maintain exceptionally high culinary standards for taste, presentation, and consistency.
· Resolve issues related to food quality or service with professionalism and urgency.

Preferred Qualifications

· Minimum 5-7 years of culinary management experience, preferably in high-volume catering, hotels, conference centers, or university dining.
· Demonstrated success managing $2M+ in catering volume.
· Strong leadership and team-building skills with the ability to motivate diverse staff. · Proven expertise in menu development, event execution, and cost control.
· Excellent organization, communication, and problem-solving abilities.
· Ability to work a flexible schedule including nights, weekends, and event-heavy periods. · Ability to stand for extended periods and lift up to 40 pounds.
· Work in hot, cold, or fast-paced kitchen environments as required.

Required License/Registration/Certifications

Job Duties

• Routinely scores 95 or higher on all Food Safety audits. 
• Gives daily food safety tip to all employees. 
• Ensures each food production employee is in proper uniform including a thermometer. 
• Ensures food safety principals are followed and hot food is hot and cold food is cold. 
• Checks food daily for flavor, texture, aroma and acceptability. 
• Creates and implements labor matrix and enforces it in all areas with an emphasis on commissary production. 
• Commits to developing a wide variety of authentic ethnic recipes for use in all operations from Catering menus, special event and retail operations. 
• Conducts weekly food production meetings with production team to ensure each member knows the whos, whats, whens, wheres, hows, and whichs. 
• Standardizes each menu item for work process and presentation. Works with marketing to create document for easy reference as applicable. 
• Ensures all food that is produced is properly accounted for to minimize waste. 
• Oversees the production of ice carvings for events as required. 
• Manages managers so that staff is busy and productive at all times while on the clock. 
• Posts weekly work schedule for all kitchen personnel based on forecasted business volume. Makes adjustments as necessary. 
• Aggressively maintains a low food cost while keeping our standard of made from scratch. 
• Assumes full responsibility for the food production of others. Does not let mediocre food or food production routines stand. Aggressively pursues excellent food at all times. 
• Understands that food is a point of pride for UNT and ensures that all food is representative of a first rate university. 
• Takes extra care to ensure all catering food is gourmet. Even traditional comfort foods should be given extra care to create flair and cause unexpected joy from our guests. 
• Knows that when UNT visitors and guests ask, how's the food, there is only one answer. Excellent. 

Physical Requirements

Communicating with others to exchange information.
Lifting and Moving objects up to 50 pounds.
Moving about to accomplish tasks or moving from one worksite to another.
Repeating motions that may include the wrists, hands and/or fingers.
Sedentary work that primarily involves sitting/standing.

Environmental Hazards

No adverse environmental conditions expected.

Work Schedule

Hours Vary

Driving University Vehicle

Yes

Security Sensitive

This is a Security Sensitive Position.

Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted. 

Benefits

For information regarding our Benefits, click here.

EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit –and takes actions to prevent – discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.