UNT Dining Services, Residential Executive Chef

Employee Classification: Executive Chef | Campus: University of North Texas | Division: UNT-Student Affairs | Department: UNT-Dining Services

About Us

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 University of North Texas Health 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 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.

Department Summary

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.

About the Role

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.

Requirements

• Bachelor's degree in related field and five years of professional related experience; or any equivalent combination of education, training, and experience.
• ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months.
• Ability to stand for extended periods and lift up to 40 pounds.

Preferred Qualifications

• Culinary Background or graduation 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.

Responsibilities

• 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.
• Maintain 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.
• 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.

Schedule

Hours vary, must be flexible.