Executive Chef, UNT Dining Services - Catering & Union Kitchen
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $67,000.00 - $92,400.00
Work Schedule
Flexible
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Employee wellness programs
Professional development opportunities
Childcare assistance
Tuition remission
Job Description
The University of North Texas (UNT) System is a prominent public university system based exclusively in the vibrant Dallas-Fort Worth region, encompassing multiple campuses including the main campus in Denton, as well as facilities in Frisco, Dallas, and Fort Worth. Serving over 49,000 students and employing more than 14,000 staff members, the UNT System is dedicated to transforming lives through education, innovation, and community engagement. The system is recognized for its forward-thinking approach, commitment to sustainability, and fostering an inclusive environment that values respect, curiosity, and integrity. UNT’s Dining Services operates as the largest self-supported food service department in North Texas, renowned for its innovative culinary programs and leadership in sustainable and plant-forward dining. The department boasts five dining halls, more than 20 retail dining locations, a central scratch bakery, a hydroponic garden, and full-service catering. It gains national recognition for distinctive offerings such as Mean Greens Café, the first 100% vegan collegiate dining hall, and Kitchen West, a pioneering dining hall free from the Big 8 food allergens and gluten. UNT Dining Services is proud to receive multiple prestigious awards and strives to set the standard for university dining experiences.
The Executive Chef for UNT Dining Services, focusing on Catering and Union Kitchen, is a vital leadership role situated at the University of North Texas in Denton. This position carries full-time status and offers a salary commensurate with experience, along with TRS retirement eligibility. The Executive Chef is responsible for overseeing all culinary operations for a high-volume catering service that generates around $2 million annually. This role entails supervising the design and execution of catering menus, kitchen food production, food safety, cost control, and staff management, including hourly student culinary staff. The Executive Chef works closely with the Sr Director of Operations and the Director of Catering to ensure that every catered event, ranging from intimate VIP luncheons to large university functions, is delivered with exceptional culinary quality, creativity, and operational efficiency.
Key functions include menu innovation tailored to client preferences and university branding, managing logistics for retail and packaged food production, and maintaining impeccable standards for food safety and presentation. The Executive Chef must implement labor and cost-control strategies to optimize operations while upholding UNT’s commitment to fresh, made-from-scratch food. Leading a diverse culinary team, the chef fosters a collaborative and professional kitchen culture focused on excellence and continuous improvement. The Executive Chef also engages in training programs to ensure compliance with health regulations and maintain high safety standards. This position demands a combination of strong culinary expertise, leadership skills, adaptability, and a passion for delivering gourmet, plant-forward, and authentic ethnic cuisine that aligns with UNT Dining Services’ innovative and sustainable food philosophies.
The Executive Chef for UNT Dining Services, focusing on Catering and Union Kitchen, is a vital leadership role situated at the University of North Texas in Denton. This position carries full-time status and offers a salary commensurate with experience, along with TRS retirement eligibility. The Executive Chef is responsible for overseeing all culinary operations for a high-volume catering service that generates around $2 million annually. This role entails supervising the design and execution of catering menus, kitchen food production, food safety, cost control, and staff management, including hourly student culinary staff. The Executive Chef works closely with the Sr Director of Operations and the Director of Catering to ensure that every catered event, ranging from intimate VIP luncheons to large university functions, is delivered with exceptional culinary quality, creativity, and operational efficiency.
Key functions include menu innovation tailored to client preferences and university branding, managing logistics for retail and packaged food production, and maintaining impeccable standards for food safety and presentation. The Executive Chef must implement labor and cost-control strategies to optimize operations while upholding UNT’s commitment to fresh, made-from-scratch food. Leading a diverse culinary team, the chef fosters a collaborative and professional kitchen culture focused on excellence and continuous improvement. The Executive Chef also engages in training programs to ensure compliance with health regulations and maintain high safety standards. This position demands a combination of strong culinary expertise, leadership skills, adaptability, and a passion for delivering gourmet, plant-forward, and authentic ethnic cuisine that aligns with UNT Dining Services’ innovative and sustainable food philosophies.
Job Requirements
- Bachelor's degree in related field
- five years of professional related experience
- willingness to focus on client preferences
- ability to design and implement diverse and seasonal catering menus
- expertise in catering, retail and packaged food production and logistics
- skills to monitor food trends and maintain culinary innovation
- experience managing food costs, labor budgets and inventory
- capability to recruit, train and mentor culinary staff
- commitment to comply with local health regulations and food safety standards
- ability to maintain high culinary standards for taste, presentation and consistency
- work flexible schedule including nights, weekends and event-heavy periods
- ability to stand for extended periods and lift up to 40 pounds
Job Qualifications
- Bachelor's degree in related field
- five years of professional culinary experience
- demonstrated success managing high-volume catering operations
- strong leadership and team-building skills
- proven expertise in menu development, event execution and cost control
- excellent organizational, communication and problem-solving abilities
- ability to work flexible schedule including nights and weekends
- ability to stand for extended periods and lift up to 40 pounds
- experience working in fast-paced kitchen environments
Job Duties
- Routinely score 95 or higher on all food safety audits
- give daily food safety tips to all employees
- ensure each food production employee is in proper uniform including a thermometer
- ensure food safety principles are followed and hot food is hot and cold food is cold
- check food daily for flavor, texture, aroma and acceptability
- create and implement labor matrix and enforce it in all areas with emphasis on commissary production
- commit to developing a wide variety of authentic ethnic recipes for use in all catering menus, special events and retail operations
- conduct weekly food production meetings with production team to ensure clarity on tasks
- standardize each menu item for work process and presentation and collaborate with marketing for documentation
- ensure all food produced is properly accounted for to minimize waste
- oversee production of ice carvings for events as required
- manage managers to keep staff productive
- post weekly work schedule for kitchen personnel based on forecasted volume and adjust as necessary
- aggressively maintain low food cost while upholding made-from-scratch standards
- assume full responsibility for food production and pursue excellent food at all times
- ensure all food reflects the high standard of a first-rate university
- enhance traditional comfort foods with flair for catering events
- ensure that all UNT visitors receive excellent food quality feedback
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
