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Title: UNT Dining Services, Residential Executive Chef

Employee Classification: Executive Chef

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining Services-163700

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 Cafe, 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 University of North Texas is seeking an Executive Chef of Residential Dining to lead culinary operations across all five residential dining halls on campus.
This position requires an energetic, innovative, and growth-minded culinary leader who can balance culinary excellence with the operational, financial, and service demands of a large-scale university dining program. The Executive Chef of Residential Dining will lead culinary operations while developing people, improving processes, advancing sustainability, and driving operational efficiency, financial performance, and guest satisfaction to deliver an exceptional dining experience to the university community.
This position reports to the Director of Residential Dining.

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

Oversee daily culinary operations across all five residential dining halls.
Lead menu development, recipe execution, and high-volume food production.
Establish and maintain high standards for food quality, presentation, consistency, and service.
Develop and implement new employee culinary training programs.
Supervise, coach, develop, and evaluate culinary staff.
In depth knowledge of federal, state, and local food establishment regulations.
Manage food costs, labor efficiency, inventory, and other operational cost controls.
Implement sustainability initiatives, including food-waste reduction and responsible resource management.
Develop and maintain effective preventative maintenance programs for kitchen equipment and facilities.
Coordinate kitchen repairs and ensure equipment remains safe, functional, and operational.
Oversee the planning and execution of special events within the dining halls, ensuring exceptional quality, creativity, and operational efficiency.
Partner with dining leadership and campus stakeholders to continuously improve the residential dining experience.
Ensure appropriate procedures and culinary practices are in place to accommodate special diets, food allergies, and other guest dietary needs.
Ability to stand for extended periods and lift up to 40 pounds.

Preferred Qualifications

Culinary Background or graduated from an accredited Culinary school.
Minimum 2 years of culinary management experience, preferably in high-volume food production or university dining.
Strong leadership and team-building skills with the ability to motivate staff

Required License/Registration/Certifications

ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months

Job Duties

• Lead daily culinary operations while maintaining high standards for food quality, presentation, freshness, and consistency. 
• Maintain a strong food safety culture and consistently achieve food safety audit scores of 95 or higher. 
• Train and reinforce food safety, sanitation, uniform, and professional standards with all culinary staff. 
• Develop and maintain innovative, flavorful, and culturally varied recipes and menu offerings. 
• Establish standardized recipes, production procedures, portion controls, and presentation standards. 
• Lead weekly production meetings and effectively communicate priorities, expectations, and operational needs to the culinary team. 
• Develop staffing schedules based on business volume and ensure efficient, productive use of labor. 
• Maintain clean, organized, and efficient kitchen operations with a strong emphasis on mise en place and readiness. 
• Minimize food waste through effective production planning, inventory management, and product utilization. 
• Lead by example and hold culinary staff accountable for professionalism, productivity, teamwork, and performance. 
• Ensure catering and UNT event food consistently reflects exceptional quality, creativity, and attention to detail. 
• Champion culinary excellence and ensure every food offering represents the quality and reputation of the University of North Texas. 

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, must be flexible

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.