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

Verde Catering Supervisor, is a leadership postion which requires thorough understanding of the catering operations, client expectations and university resources. These elements are needed to ensure assigned events are successful. Verde Catering Supervisor ares responsible for flawless execution of assigned events and overall floor operations, cleanliness and organization

Minimum Qualifications

High school diploma/GED equivalent and two years of experience in institutional or commercial food preparation, including one year of supervisory experience; or any equivalent combination of experience, education, or training.

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

Experience in catering, food service, hospitality, or retail dining operations.
Experience supervising and developing teams in a high-volume environment.
Strong ability to build client relationships and deliver exceptional customer service.

Required License/Registration/Certifications

Must be Food Safe Certified or able to obtain certification within 6 months.

Job Duties

• Knowledge and understanding of executing Catering events to include deliveries, food and beverage breaks, seated plated events, receptions, galas and cookouts. 
• Be able to read, understand, extract information and execute events as detailed in BEOs using all processes and systems in place. Set up sheet, roll call, POGs, assignment sheets, room diagrams, setup and service standards, staff presentation, demeanor and closing procedures. Be able to effectively schedule staffing for the events per standards set. 
• 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. 

Physical Requirements

Communicating with others to exchange information.
Lifting and Moving objects up to 50 pounds.
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.
Noisy environments.

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.