Senior Food Service Manager/Chef De Cuisine- Catering

Denton, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $62,400.00 - $85,300.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

Employee Discounts

Flexible work schedule

Job Description

The University of North Texas (UNT) System is a dynamic and expansive educational institution located in the North Texas region, encompassing multiple campuses including Denton, Frisco, Dallas, and Fort Worth. With a workforce exceeding 14,000 employees and an enrollment of over 49,000 students across its various locations, the UNT System is dedicated to excellence, innovation, and community engagement. It is the only university system exclusively based in the vibrant Dallas-Fort Worth area, playing a vital role in education, research, and economic development. The system prides itself on a collaborative, values-driven culture that prioritizes a people-first approach, respect, belonging, and integrity,... Show More

Job Requirements

Bachelor's degree in related field
three years of experience in food service management
Food Safe Certified or able to obtain certification within 6 months
experience supervising culinary staff
experience managing production and kitchen operations
familiarity with catering and retail food operations including branded and in-house concepts

Job Qualifications

Bachelor's degree in related field
three years of experience in food service management
extensive knowledge of dining, retail, and catering service operations
leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating
ability to analyze and solve problems
skill in training, supervising, and evaluating employees
knowledge of safety and security precautions
superior attention to detail
Food Safe Certification or ability to obtain within 6 months

Job Duties

Develops and updates seasonal menus to align with established menu cycles
verifies that all seasonal menu items have complete, accurate, and standardized recipes
maintains compliance with FoodPro software requirements, including timely and accurate data entry
supervises dishwashing operations, including direct management of the Dishwashing Supervisor and part-time staff
advises Executive Chef on kitchen matters and ensures high standards of cleanliness and hygienic practices
manages culinary and stewarding employees including training, planning, assigning, rewarding, and disciplining
oversees overall direction, coordination, and evaluation of restaurant units
addresses complaints and resolves operational problems

Job Location

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