Executive Chef

University of North Texas at Dallas, United States

Updated: 11 days ago
Location: Denton, TEXAS
Job Type: FullTime
Deadline: ;

Position Details
Position Information


UNT System Overview
Welcome to the University of North Texas System . The UNT System includes the University of North Texas in Denton and Frisco , the University of North Texas at Dallas and UNT Dallas College of Law , and the University of North Texas Health Science Center at Fort Worth . We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.
We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an inclusive environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.
Learn more about the UNT System and how we live our values at www.UNTSystem.edu.
Posting Title Executive Chef
Department UNT-Catering-163730
Job Location Denton
Full Time/Part Time Full-Time
Retirement Eligibility TRS Eligible
Additional Retirement Information
For more information on retirement plan options, please visit https://hr.untsystem.edu/benefits/retirement-plans/index.php .
Salary Information Commensurate with experience
Department Summary
Why work for UNT Dining? Our employees explain. – YouTube
It’s About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service—all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department’s innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates 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 Kitchens with Confidence. In early 2021, UNT opened its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com, and is also the recipient of the prestigious Loyal E. Horton Award and 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 contributes to groundbreaking research on plant-forward diets, food waste reduction, and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus
Position Overview
To advance the mission of the University of North Texas through culinary excellence in catering and retail commissary operations for retail restaurants. The role specifically requires expertise in catering food production and logistics, retail food production and logistics and packaged food production and logistics. This is a mission critical role for the department. Our food is our report card and it is on full display every day.

Additional Posting Details


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
  • In depth knowledge of federal, state, and local food establishment regulations.
  • Expert skill in managing culinary expectations and output of upscale catering events and high-volume commissary production for retail sale.
  • Plans and manages every kitchen activity at all times through consistent enforcement of established standards and adherence to timelines.
  • Able to quickly diagnose food production problems and take appropriate corrective action with a high sense of urgency.
  • Communicates pertinent information effectively with employees of varying skill sets. 
  • Adept in optimal food production scheduling.
  • Ability to standardize and train every kitchen process with task detail, including developing/documenting, monitoring, and enforcing standard operating procedures. 
  • Skill in performing under the stress of frequent interruptions and/or distractions. Ability to perform effectively under conditions of fluctuating workload.
  • Skill in setting priorities for self and staff which accurately reflect the relative importance of job responsibilities. Skill in working independently and following through on assignments with minimal direction.
  • Skill in prioritizing production work so that the food is on time, every time, without exception.
Preferred Qualifications
Culinary Background or graduated from an accredited Culinary school.
Required License / Registration / Certification
Work Schedule
Hours vary
Driving University Vehicle Yes
Security Sensitive This is a security sensitive position.
EEO Statement

The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices.
Classification Title Executive Chef
Physical Requirements Ability to communicate

Job Duties


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Routinely scores 95 or higher on all Food Safety Audits.
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Gives daily food safety tip to all employees.
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Ensures each food production employee is in proper uniform including a thermometer.
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Ensures food safety principals are followed and hot food is hot and cold food is cold.
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Checks food daily for flavor, texture, aroma and acceptability.
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Creates and implements labor matrix and enforces it in all areas with an emphasis on commissary production.
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Commits to developing a wide variety of authentic ethnic recipes for use in all operations from Catering menus, special event and retail operations.
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All food production zones are organized work stations.
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Conducts weekly food production meetings with production team to ensure each member knows the who’s, what’s, when’s, where’s, how’s, and which’s.
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Standardizes each menu item for work process and presentation. Works with marketing to create document for easy reference.
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Ensures all food that is produced is used. No produced food should be stored for more than 24 hours.
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Has a strong bias for “made in my kitchen.” Sees convenience food as a culinary failure for the department.
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Oversees the production of ice carvings for event.
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Manages managers so that staff is busy and productive at all times while on the clock.
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Posts weekly work schedule for all kitchen personnel based on forecasted business volume. Makes adjustments as necessary.
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Aggressively maintains a low food cost while keeping our standard of ‘made from scratch.
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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.
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Understands that food is a point of pride for UNT and ensures that all food is representative of a first rate university.
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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.
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4. Knows that when UNT visitors and guests ask, “how’s the food?”, there is only one answer. Excellent.

Posting Detail Information


Posting Number S7916P
Position End Date (if temporary)
Special Instructions to Applicants
Quicklink for Posting https://jobs.untsystem.edu/postings/80739