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SalaryIt’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.
To advance the mission of the University of North Texas through Food Service. Specifically, the role is to ensure all assigned catering events are executed flawlessly accordingly to established standards ensuring client/guest satisfaction with each event catered.
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 high profile catering events or special events are executed to meet the department’s high quality standards.
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.
Knowledge and understanding of executing Catering events to include deliveries, food and beverage breaks, seated plated events, receptions, galas and cook-outs.
Be able to read, understand, extract information and execute events as detailed in BEO’s using all processes and systems in place. Set up sheet, roll call, POG’s, assignment sheets, room diagrams, set-up and service standards, staff presentation, demeanor and closing procedures.
Ensuring all policies of time, attendance, uniform and meal policies are followed.
Be able to execute multiple catering events in different locations simultaneously, following all processes and policies.
Be able to drive golf carts, vans and light trucks to transport materials, supplies, equipment, food, beverages and staff to different locations as required for the events.
Be able to lift and load supplies into those vehicles as needed, using correct loading techniques
Clear understanding of event management with emphasis on hospitality and customer service to meet and exceed guest satisfaction for each event.
Proficient in software associated with event paperwork, employee management and office work associated with operations.
Ability to work other dining services operations to include dining halls and retail outlets.
Ability to work flexible schedule to include weekends and some holidays as needed.
