Position Information
UNT System Overview
Welcome to the University of North Texas System. UNT System includes the University of North Texas in Denton, the University of North Texas at Dallas and the University of North Texas Health Science Center in Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region and we are committed to transforming lives and creating economic opportunity through education. We are growing with the DFW region, enrolling a record 47,000+ students across our system and awarding nearly 12,000 degrees each year.
Posting Title Director, Residential Dining Services Department UNT-Dining Services-163700 Job Location Denton Full Time/Part Time Full-Time Retirement Eligibility TRS Eligible Additional Retirement Information
For more information on retirement plan options, please visit https: // hr.untsystem.edu/benefits/retirement-plans/index.php.
Salary Information Department Summary
Our Story – UNT Dining Services – YouTube It's About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service—all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department's innovative, trendsetting approach to food service and award- winning culinary talent. UNT operates 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 Kitchens with Confidence. In early 2021, UNT opened its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com and is also the recipient of the prestigious Loyal E. Horton Award and 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 contributes to groundbreaking research on plant-forward diets, food waste reduction, and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus.
Position Overview
To advance the mission of the University of North Texas through culinary excellence in residential dining operations. The incumbent provides leadership and strategic planning for Residential Dining. This position oversees the management of residential dining operations through accurate forecasting and analysis of trends in hospitality and effectively implements long and short- term strategies to deal with fluctuations in demand to ensure fiscal success.
Additional Posting Details
Minimum Qualifications
Bachelor's Degree in Hospitality Management, Hotel and Restaurant Administration or Business Administration with five years of successful supervisory and managerial experience in a progressive, successful, large multi-unit Dining operation, or an Associate's degree from an accredited culinary institution with seven years of successful supervisory and managerial experience in a progressive, successful, large multi-unit Dining operation. or equivalent combination of education and experience.
Knowledge, Skills and Abilities
• Strong interpersonal skills. • Excellent verbal and communication skills. • A strong tendency for intervention and correction. • Thorough understanding of Quantity Food Production Management. • Commitment to the highest level of Food Safety Standards. • Strong leadership, management, administrative and communication skills. • Ability to develop plans to resolve issues in a proactive manner. • Ability to teach, coach, mentor and assess performance, with the ability to take corrective action and disciplinary action if necessary. • Ability to thoroughly understand each job and each task in each cafeteria. • Eagerness to mechanize food production whenever possible.
Preferred Qualifications
6-8 years of senior-level managerial experience in a large-scale, high-volume, collegiate residential dining program.
Required License / Registration / Certification
Food protection management certification (ServeSafe), or ability to receive certification.
Work Schedule
Hours will vary.
Driving University Vehicle Yes Security Sensitive This is a security sensitive position. EEO Statement
The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices.
Classification Title Dir, Retail Dining Srvcs Physical Requirements Ability to communicate
Job Duties
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Conducts weekly audits of food service operations (business and food safety).
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Ensures uniform adherence with all employees.
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Enforces adherence to employee handbook expectations with general managers and chefs
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Checks food daily for flavor, texture, aroma and acceptability; establishes standard line checks before the start of each meal.
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Guarantees the use of fresh herbs, spices, and leading edge flavor profiles to keep food interesting.
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Commits to developing a wide variety of authentic ethnic recipes for use in operations.
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Ensures that all work-stations are clean and organized; manages so that expectations are standardized.
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Previews the weekly menus with Ex Chef for opportunities to optimize food production
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Standardizes each menu item for work process and presentation.
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Ensures all food that is produced is used. No produced food should be stored for more than 24 hours.
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Has a strong bias for “made in my kitchen”. Sees convenience food as a culinary failure for the department.
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Performs one menu and recipe audit per week on a cook or sous chef in one of the cafeterias
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Expects a clean and organized kitchen at all locations; conduct weekly audits to guarantee this.
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Always dresses as a professional, and manages the same expectation from all kitchen production staff.
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Assumes full responsibility for the food production of others. Does not let mediocre food or food production routines stand. Pursues excellent food and service with a high sense of urgency at all times.
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Effectively uses directive or supportive leadership based on the situation at hand. Is cordial in dealings with staff while modeling directive behavior in the kitchen.
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Understands that food is a point of pride for UNT and ensures that all food is representative of a first rate university. Standardizes processes so that expectations are met at all times.
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Takes extra care to ensure all food is overtly wholesome at all times. Even traditional comfort foods should be given extra care to create flair and cause unexpected joy from our guests.
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Understands the significance of catering operations and provides support therein whenever called upon.
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Standardizes process so that guests receive outstanding food and service at all times, and employees understand departmental expectations.
Posting Detail Information
Posting Number S5998PPosition End Date (if temporary) Special Instructions to Applicants Quicklink for Posting https: // jobs.untsystem.edu/postings/70179
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