Address
Form of workIt'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.
To provide high quality of items on serving line throughout each meal service. This includes each item prepared daily. Maintains proper temperature of foods. Uses a thermometer to check temp for each item served per Food Department policy.
Ability to apply mathematical concepts to complete tasks (example: collecting cash and making change).
Knowledge of the care and use of Food Service equipment and kitchen utensils.
Knowledge of health hazards in food preparation and service and necessary precautionary measures.
Knowledge of safety and security precautions appropriate to work performed.
* Eager to excel and grow with our exciting UNT Dining operations.
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 Food Service Specialist - 9mth Physical Requirements Ability to communicateHas a perfect attendance record; arrives prepared to begin work at scheduled starting time daily.
oWhen absent or tardy, calls manager or supervisor prior to shift beginning as outlined in Food Department policy.
oDoes not have excessive absenteeism in accordance with Food Department policy.
oEmployee always wears a clean and neat uniform which includes name tag and skid-resistant shoes.
oExceeds grooming standards as defined in Food Department policy on a daily basis.
oTastes products to verify the quality of each item served for each meal period daily.
oMonitors and assures the quality of items on the serving line throughout the meal service. This includes each item prepared daily.
oMaintains the proper temperature of foods. Uses a thermometer to check temp for each item served per Food Department policy.
oFollows all HAACP guidelines as they relate to specific job responsibilities.
o Contributes to the success of the department by using positive statements about the Food Department and coworkers. oPortions food items according to recipe instructions or unit manager.
oProactively seeks additional work and responsibilities.
oPerforms additional work without being instructed to do so.
oProduces high-quality work with exceptional efficiency at each meal daily.
oOften completes tasks ahead of schedule.
oIs effective and friendly in communication with team members and customers.
oTakes ownership and satisfies customers, fellow team members, and management needs and concerns.
