About Us - Values Overview

Department Summary

It’s About the Food!
Why work for UNT Dining? Our employees explain. – YouTube

As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent.

UNT Dining Services is home to 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. In 2021, UNT introduced Eagle Landing, the university’s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts—all available for a single Meal Plan swipe.

Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the 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 plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.

Position Overview

The Senior Food Service Manager – Culinary Farmer for UNT Mean Green Dining provides strategic leadership for both culinary operations and sustainable hydroponic farm production at Mean Greens Dining Hall. This innovative leadership role oversees the integration of farm-to-table dining experiences by combining advanced culinary management expertise with sustainable agriculture practices to support UNT Dining Services’ commitment to sustainability, quality, and student engagement.

The Senior Manager is responsible for directing daily kitchen and hydroponic farm operations, ensuring the consistent delivery of high-quality, fresh, and innovative menu offerings. This position leads culinary production efforts including entrées, daily specials, vegetables, salads, and other featured items prepared according to standardized recipes, food safety standards, and presentation expectations. The role also oversees hydroponic growing systems that provide fresh produce directly to the dining program, ensuring efficient production, crop quality, and operational sustainability.

In this leadership capacity, the Senior Manager supervises, trains, and mentors culinary staff and student employees across both dining and farm operations. The position fosters a collaborative, educational, and guest-focused environment while promoting teamwork, operational excellence, and professional development. Responsibilities also include workforce planning, scheduling, inventory management, production oversight, equipment maintenance, and compliance with university, health, and safety standards.

Additionally, the Senior Manager collaborates with dining leadership to support sustainability initiatives, campus engagement opportunities, and innovative dining experiences that enhance customer satisfaction.

Minimum Qualifications

Bachelor's degree in related field and three years of experience in food service management; or any equivalent combination of education, training, or experience.

Knowledge, Skills and Abilities

Ability to follow detailed oral and written instructions; ability to direct and manage the work of others. Ability to work from written menus, standard recipes and oral instructions. Ability to maintain records and complete forms accurately. Ability to apply mathematical concepts to complete tasks (example: checking orders for quantity). Considerable knowledge of the materials, methods, and equipment used in preparing food on a large scale. Considerable knowledge of health hazards in food preparation and service, and knowledge of necessary precautionary measures. Knowledge of food values and menu planning. Ability to train personnel in the care and use of equipment and in standard practices and methods used in largescale food service. Knowledge of safety and security precautions appropriate to work performed.

Preferred Qualifications

The preferred candidate will possess the following qualifications and experience:

Demonstrated leadership experience in high-volume culinary operations, including roles such as Lead Cook, Shift Supervisor, Kitchen Manager, or similar food service leadership positions.
Comprehensive knowledge of food safety, sanitation, HACCP standards, and safe food handling practices.
Experience or familiarity with hydroponic farming systems, controlled environment agriculture, or sustainable growing practices preferred.
Strong interest in sustainability initiatives, local sourcing, and farm-to-table dining concepts within collegiate or commercial dining environments.
Experience managing fresh produce from cultivation and harvest through culinary preparation and service.
Proven ability to lead, train, and motivate teams in fast-paced operational settings.
Strong organizational, communication, and problem-solving skills with a focus on operational excellence and guest satisfaction.

Required License/Registration/Certifications

ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months.

Job Duties

• Oversees food quality, customer service, daily culinary operations, and overall management of the assigned Dining Services area, including the operation and maintenance of the hydroponic garden and sustainable food production systems. Demonstrates strong leadership and knowledge of dining and food service management principles, including planning, budgeting, organizing, staffing, controlling, and evaluating operational processes to support an exceptional farm-to-table dining experience, operational efficiency, and customer satisfaction. 
• Exhibits strong leadership abilities and sound judgment. Proficient in training, supervising, and assessing the performance of team members. Capable of creating and delivering both formal and informal training and development programs. Knowledgeable in food safety practices related to the tasks at hand. 
• Delivers an exceptional dining experience in the cafeteria, centered on culinary excellence and prompt, friendly service. Treats every customer in the dining hall as a valued guest, ensuring their experience is exceptional. Fosters a collaborative and supportive team culture that promotes open communication and encourages employee engagement. 
• Ensures adherence to University policies, health codes, and safety standards by regularly reviewing practices for compliance. Oversees kitchen operations to maintain strict adherence to HACCP and SOP processes at all times. 

Physical Requirements

Communicating with others to exchange information.
Lifting and Moving objects up to 50 pounds.
Moving about to accomplish tasks or moving from one worksite to another.
Repeating motions that may include the wrists, hands and/or fingers.
Sedentary work that primarily involves sitting/standing.

Environmental Hazards

No adverse environmental conditions expected.

Work Schedule

Hours Vary

Driving University Vehicle

Yes

Security Sensitive

This is a 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

For information regarding our Benefits, click here.

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.