UNT Dining Services, Residential Executive Chef

University of North Texas System•Denton, TX

1d•Onsite

About The Position

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.
In depth knowledge of federal, state, and local food establishment regulations.
Ability to stand for extended periods and lift up to 40 pounds.
ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months

Nice To Haves

Culinary Background or graduated 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.
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.