UNT Dining Services, Residential Food Service Supervisor

About Us

The University of North Texas (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 Dallas-Fort Worth region, employing more than 14,000 employees and educating over 49,000 students.

UNT Dining Services is the largest self-supported food service department in North Texas, setting the standard for campus dining with five Dining Halls, over 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. Highlights include:

• Mean Greens Café, the nation’s first 100% vegan collegiate dining hall
• Kitchen West, Texas’ first and only university dining hall certified Free From™ the Big 8 food allergens and gluten
• Eagle Landing, a standalone dining hall featuring seven distinct restaurant concepts
• Ranked No. 2 nationwide for best college food by Delish.com
• Recipient of the Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services
• A founding member of the Menus of Change University Research Collaborative, pioneering research on plant-forward diets, food waste reduction, and sustainable menus

About the Role

The Food Service Supervisor manages the day-to-day operations of a dining facility, ensuring exceptional food quality, customer service, and operational efficiency. This role includes supervising staff, coordinating daily activities, and maintaining a clean, safe, and organized environment. The supervisor ensures compliance with university policies, health and safety regulations, and food safety standards while promoting a positive dining experience for students, faculty, and staff. Additional responsibilities include inventory management, staff training, and operational oversight.

Responsibilities

• Supervise staff to ensure adherence to food preparation, presentation, and safety standards
• Assess service quality and customer satisfaction through established checkpoints
• Maintain high standards for food quality and service to ensure a consistently excellent dining experience
• Ensure compliance with all University policies, health codes, and safety standards
• Oversee inventory control and operational efficiency
• Train staff on equipment, procedures, and best practices

Requirements

• High school diploma/GED equivalent and two years of experience in institutional or commercial food preparation, including one year of supervisory experience; or any equivalent combination of experience, education, or training
• ServSafe Certification (or equivalent) in food safety and sanitation, or ability to obtain within 6 months
• Ability to follow written and verbal instructions while effectively supervising staff
• Experience with standardized recipes, menus, and high-volume food production
• Strong organizational skills with accurate recordkeeping and basic math proficiency
• Knowledge of food safety, sanitation standards, and health regulations

Preferred Qualifications

• Two years of supervisory experience in food service or a related field
• Strong work ethic with a commitment to reliability and accountability
• Enthusiasm for growth and advancement within UNT Dining operations
• Positive attitude and willingness to support a team-oriented environment

Physical Requirements

• Communicating with others to exchange information
• Lifting and moving objects up to 50 pounds
• Moving about to accomplish tasks or moving between worksites
• Repeating motions that may include the wrists, hands, and/or fingers
• Sedentary work that primarily involves sitting/standing