Sous Chef

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 Cafe, 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. This position supervises Eagle Landing Dining Hall kitchen employees and upholds standards according to UNT Dining Services established procedures. This position includes many great benefits including paid medical insurance. #J-18808-Ljbffr