UNT Dining, Mean Greens Cafe' - Food Service Supervisor (Culinary Farmer)

Title: UNT Dining, Mean Greens Cafe' - Food Service Supervisor (Culinary Farmer)

Employee Classification: Food Service Supervisor

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

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

The Food Service Supervisor – Culinary Farmer plays a dual-role leadership position within UNT Dining Services, supporting both culinary operations and hydroponic farm production at Mean Greens Dining Hall. This position combines hands-on cooking expertise with sustainable food production, ensuring a seamless farm-to-table experience for guests.

The supervisor is responsible for overseeing daily kitchen operations while managing the hydroponic growing systems that supply fresh ingredients to the dining hall. As an experienced cook, this role actively participates in food preparation, ensuring all menu items including daily specials, entrées, vegetables, and salads are prepared according to standardized recipes with a focus on quality, flavor, and presentation.

In addition to culinary responsibilities, the supervisor leads, trains, and mentors part-time student employees across both kitchen and farm operations. This includes fostering a collaborative, engaging, and positive work environment while maintaining high standards of food safety, cleanliness, and operational efficiency.

The position also ensures proper use and maintenance of kitchen equipment, supports inventory and production planning, and helps create a welcoming dining atmosphere that reflects UNT’s commitment to sustainability, innovation, and customer satisfaction.

Minimum Qualifications

High school diploma/GED equivalent and two years of experience in institutional or commercial food preparation, including one year of supervisory experience; or any equivalent combination of experience, education, or training.

Knowledge, Skills and Abilities

Ability to follow detailed oral and written instructions; ability to direct and manage the work of others. Ability to work from written menus, standard recipes and oral instructions. Ability to maintain records and complete forms accurately. Ability to apply mathematical concepts to complete tasks (example: checking orders for quantity). Considerable knowledge of the materials, methods, and equipment used in preparing food on a large scale. Considerable knowledge of health hazards in food preparation and service, and knowledge of necessary precautionary measures. Knowledge of food values and menu planning. Ability to train personnel in the care and use of equipment and in standard practices and methods used in largescale food service. Knowledge of safety and security precautions appropriate to work performed.

Preferred Qualifications

The preferred candidate will possess the following additional qualifications:
- Experience as a lead cook, shift supervisor, or kitchen manager
- Strong knowledge of food safety standards
- Familiarity with hydroponic farming systems or controlled environment agriculture (preferred but not always required)
- Interest in sustainability, local sourcing, or farm-to-table dining
- Experience handling fresh produce from harvest to kitchen use

Required License/Registration/Certifications

Job Duties

• Produces high-quality items each meal service, including prepared daily items 
• Knowledge of the proper care and use of food service equipment and kitchen utensils, understands health hazards related to food preparation and service, and is aware of necessary precautionary measures, including safety and security protocols relevant to the work performed 
• Follows standardized processes to minimize turnaround time and ensure a consistent supply of cleaned and sanitized dishes. Trains hourly staff on proper washing, sanitizing, and handling techniques to uphold high standards, while ensuring adherence to all safety protocols 

Physical Requirements

Communicating with others to exchange information.
Repeating motions that may include the wrists, hands and/or fingers.

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.