UNT Dining, Mean Greens Cafe' - Senior Manager ( Operations Chef)

University of North Texas System•Denton, TX

2d•Onsite

About The Position

The Senior Food Service Manager – Operations Chef at UNT Dining’s Mean Greens Café, the nation’s first all-vegan university dining hall, plays a critical leadership role in overseeing daily culinary and operational functions within a high-volume, all-you-care-to-eat dining environment. This position is responsible for leading plant-based food production operations, ensuring exceptional food quality and presentation, maintaining compliance with food safety and sanitation standards, and managing labor and food costs to support operational efficiency. Key responsibilities include supervising and mentoring culinary staff, student employees, and full-time team members; coordinating daily kitchen operations; developing innovative vegan menus and production strategies; and fostering a collaborative, guest-focused culture that enhances the dining experience for students, faculty, staff, and campus visitors. The Operations Chef works closely with the General Manager and Dining leadership team to ensure seamless execution of dining services and continuous operational improvement. Success in this role requires strong culinary leadership, extensive experience in high-volume food service operations, knowledge of plant-based cuisine and sustainable dining practices, excellent communication and team-development skills, and a passion for delivering outstanding hospitality and innovative vegan dining experiences.

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.
Extensive knowledge of dining, retail, and/or catering service operations.
Thorough knowledge of the principles and practices of dietetics management.
Knowledge and leadership skills related to business operations including planning, budgeting, organizing, controlling, and evaluating.
Ability to analyze and solve problems, and make the necessary decisions on personnel, food preparation or food handling problems that may develop.
Knowledge of cost and quality control techniques.
Demonstrates good leadership skills and judgment.
Skill in training, supervising, and evaluating the work of subordinates.
Ability to develop and present formal and informal training and development programs.
Knowledge of safety and security precautions appropriate to work performed.
Superior attention to detail to ensure that UNT special events are executed to meet the departments high quality standards.
ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months

Nice To Haves

A minimum of two years of supervisory or management experience in a food service or related environment.
Strong work ethic with a commitment to operational excellence.
An outgoing and engaging personality with the ability to lead and motivate teams.
A demonstrated enthusiasm for professional growth and contributing to the continued success of UNT Residential Dining operations.

Responsibilities

Oversees food quality, customer service, and overall management of the assigned area in Dining Services.
Possess a strong understanding of dietetics management principles and demonstrate leadership skills in business operations, including planning, budgeting, organizing, controlling, and evaluating processes.
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.