UNT Dining, Mean Greens Cafe' - Culinary Farmer

University of North Texas System•Denton, TX

2d•Onsite

About The Position

The Senior Food Service Manager – Culinary Farmer for UNT Mean Green Dining provides strategic leadership for both culinary operations and sustainable hydroponic farm production at Mean Greens Dining Hall. This innovative leadership role oversees the integration of farm-to-table dining experiences by combining advanced culinary management expertise with sustainable agriculture practices to support UNT Dining Services’ commitment to sustainability, quality, and student engagement. The Senior Manager is responsible for directing daily kitchen and hydroponic farm operations, ensuring the consistent delivery of high-quality, fresh, and innovative menu offerings. This position leads culinary production efforts including entrées, daily specials, vegetables, salads, and other featured items prepared according to standardized recipes, food safety standards, and presentation expectations. The role also oversees hydroponic growing systems that provide fresh produce directly to the dining program, ensuring efficient production, crop quality, and operational sustainability. In this leadership capacity, the Senior Manager supervises, trains, and mentors culinary staff and student employees across both dining and farm operations. The position fosters a collaborative, educational, and guest-focused environment while promoting teamwork, operational excellence, and professional development. Responsibilities also include workforce planning, scheduling, inventory management, production oversight, equipment maintenance, and compliance with university, health, and safety standards. Additionally, the Senior Manager collaborates with dining leadership to support sustainability initiatives, campus engagement opportunities, and innovative dining experiences that enhance customer satisfaction.

Requirements

Bachelor's degree in related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.
Ability to follow detailed oral and written instructions; ability to direct and manage the work of others.
Ability to work from written menus, standard recipes and oral instructions.
Ability to maintain records and complete forms accurately.
Ability to apply mathematical concepts to complete tasks (example: checking orders for quantity).
Considerable knowledge of the materials, methods, and equipment used in preparing food on a large scale.
Considerable knowledge of health hazards in food preparation and service, and knowledge of necessary precautionary measures.
Knowledge of food values and menu planning.
Ability to train personnel in the care and use of equipment and in standard practices and methods used in largescale food service.
Knowledge of safety and security precautions appropriate to work performed.
ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months.

Nice To Haves

Demonstrated leadership experience in high-volume culinary operations, including roles such as Lead Cook, Shift Supervisor, Kitchen Manager, or similar food service leadership positions.
Comprehensive knowledge of food safety, sanitation, HACCP standards, and safe food handling practices.
Experience or familiarity with hydroponic farming systems, controlled environment agriculture, or sustainable growing practices preferred.
Strong interest in sustainability initiatives, local sourcing, and farm-to-table dining concepts within collegiate or commercial dining environments.
Experience managing fresh produce from cultivation and harvest through culinary preparation and service.
Proven ability to lead, train, and motivate teams in fast-paced operational settings.
Strong organizational, communication, and problem-solving skills with a focus on operational excellence and guest satisfaction.

Responsibilities

Oversees food quality, customer service, daily culinary operations, and overall management of the assigned Dining Services area, including the operation and maintenance of the hydroponic garden and sustainable food production systems. Demonstrates strong leadership and knowledge of dining and food service management principles, including planning, budgeting, organizing, staffing, controlling, and evaluating operational processes to support an exceptional farm-to-table dining experience, operational efficiency, and customer satisfaction.
Exhibits strong leadership abilities and sound judgment. Proficient in training, supervising, and assessing the performance of team members. Capable of creating and delivering both formal and informal training and development programs. Knowledgeable in food safety practices related to the tasks at hand.
Delivers an exceptional dining experience in the cafeteria, centered on culinary excellence and prompt, friendly service. Treats every customer in the dining hall as a valued guest, ensuring their experience is exceptional. Fosters a collaborative and supportive team culture that promotes open communication and encourages employee engagement.
Ensures adherence to University policies, health codes, and safety standards by regularly reviewing practices for compliance. Oversees kitchen operations to maintain strict adherence to HACCP and SOP processes at all times.