Executive Chef, UNT Dining Services - Catering & Union Kitchen

Title: Executive Chef, UNT Dining Services - Catering & Union Kitchen Employee Classification: Executive Chef Campus: University of North Texas Division: UNT-Student Affairs SubDivision-Department: UNT-Dining Service Department: UNT-Catering-163730 Job Location: Denton Salary: salary commensurate with experience

FTE: 1.0

Retirement Eligibility: TRS Eligible Position Overview This key leadership role is responsible for all culinary operations for a high‑volume university catering department generating approximately $2 million annually. The role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of hourly student culinary staff. The Catering Executive Chef ensures that all catered events—from intimate VIP luncheons to large‑scale university functions—are executed with exceptional quality, creativity, and operational efficiency. The position reports to the Sr Director of Operations with a dotted line to the Director of Catering. Minimum Qualifications Bachelor's degree in a related field and five years of professional related experience; or any equivalent combination of education, training, and experience. Knowledge, Skills and Abilities Focus on client preferences as primary mission. Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards. Create custom menus for high‑profile events, presidential functions, and VIP receptions. Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive. Oversee all food production for on‑ and off‑site events, ensuring flawless quality, presentation, and timing. Coordinate with catering managers and event planners to align culinary needs with event logistics; attend Event Order Meetings as scheduled or designate alternate. Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large‑scale functions. Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies. Assist in menu pricing based on cost analysis and market conditions. Recruit, train, and mentor culinary staff, including sous chefs, cooks, and student hourly staff. Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency. Foster a positive, collaborative, and professional kitchen culture. Ensure full compliance with local health regulations and university standards. Maintain proper sanitation, cleanliness, and organization of Union kitchen facilities. Conduct ongoing training for staff on food safety and handling procedures. Maintain exceptionally high culinary standards for taste, presentation, and consistency. Resolve issues related to food quality or service with professionalism and urgency. Preferred Qualifications Minimum 5‑7 years of culinary management experience, preferably in high‑volume catering, hotels, conference centers, or university dining. Demonstrated success managing $2million catering volume. Strong leadership and team‑building skills with the ability to motivate diverse staff. Proven expertise in menu development, event execution, and cost control. Excellent organization, communication, and problem‑solving abilities. Ability to work a flexible schedule, including nights, weekends, and event‑heavy periods. Ability to stand for extended periods and lift up to 40 pounds. Work in hot, cold, or fast‑paced kitchen environments as required. Job Duties Score 95 or higher on all Food Safety audits. Give daily food safety tips to all employees. Ensure each food production employee is in proper uniform including a thermometer. Ensure food safety principals are followed; hot food stays hot and cold stays cold. Check food daily for flavor, texture, aroma, and acceptability. Creates and implements labor matrix and enforces it in all areas with an emphasis on commissary production. Commit to developing a wide variety of authentic ethnic recipes for use in all operations from catering menus, special event and retail operations. Conduct weekly food production meetings with the production team to ensure each member knows the who, what, when, where, how, and which. Standardize each menu item for work process and presentation; work with marketing to create documents for easy reference. Ensure all food that is produced is properly accounted for to minimize waste. Oversee the production of ice carvings for events as required. Manage managers so that staff is busy and productive at all times while on the clock. Post weekly work schedule for all kitchen personnel based on forecasted business volume; make adjustments as necessary. Aggressively maintain a low food cost while keeping our standard of made from scratch. Assume full responsibility for the food production of others; do not let mediocre food or food production routines stand. Aggressively pursue excellent food at all times. Ensure all catering food is gourmet and consistently high quality. Physical Requirements Communicate with others to exchange information. Lifting and moving objects up to 50 pounds. Moving about to accomplish tasks or move from one worksite to another. Repeating motions that may include the wrists, hands and/or fingers. Sedentary work that primarily involves sitting/standing. Work Schedule Hours vary. Driving University Vehicle: Yes. Security Sensitive Position. Special Instructions Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted. Benefits Benefits information is available upon request. EEO Statement The University of North Texas System is firmly committed to equal opportunity and does not permit—and takes actions to prevent—discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding. #J-18808-Ljbffr Defense Mechanics Inc