Description

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 University of North Texas is seeking an energetic, innovative, and growth-minded Executive Chef of Residential Dining to lead culinary operations across all five residential dining halls. Reporting to the Director of Residential Dining, this role provides strategic and hands-on culinary leadership while balancing excellence in food quality and guest experience with operational efficiency, financial performance, sustainability, and regulatory compliance.

The Executive Chef will lead high-volume culinary production, menu development, staff training and development, and continuous process improvement. This position will play a key role in creating an exceptional residential dining experience for the university community while fostering a culture of innovation, teamwork, accountability, and service.

• Key Responsibilities:
  • Lead daily culinary operations across all five residential dining halls, ensuring consistent quality, presentation, service, and food safety.
  • Direct menu development, recipe execution, and high-volume food production.
  • Recruit, train, coach, develop, and evaluate culinary team members while establishing effective culinary training programs.
  • Manage food and labor costs, inventory, production, and other operational controls to support financial performance.
  • Ensure compliance with federal, state, and local food safety and food establishment regulations.
  • Lead sustainability initiatives, including food-waste reduction and responsible use of resources.
  • Develop and maintain preventative maintenance programs for kitchen equipment and facilities.
  • Coordinate repairs and ensure all kitchen equipment remains safe, functional, and operational.
  • Oversee culinary planning and execution for special events, ensuring creativity, quality, and operational efficiency.
  • Partner with dining leadership and campus stakeholders to identify opportunities for innovation and continuously improve the residential dining experience.
  • Ensure culinary practices and procedures appropriately address food allergies, special diets, and other guest dietary needs.
  • Promote a culture of culinary excellence, operational accountability, continuous improvement, and exceptional guest service.

Physical Requirements:
This position requires the ability to stand for extended periods and lift up to 40 pounds.

Requirements

• Culinary background and/or graduation from an accredited culinary school or culinary arts program.
• Minimum of 2 years of culinary management experience, preferably in a high-volume food production, hospitality, contract dining, or university dining environment.
• Strong leadership and team-building skills, with the ability to motivate, coach, and develop culinary staff.