Residential Dining Executive Chef — Lead High-Volume Campus Kitchens

University of North Texas; Denton (TX); On-site; USD 110,000 - 140,000; Full time

Job summary

University of North Texas Dining Services is seeking an Executive Chef of Residential Dining to lead culinary operations across five residential dining halls on campus.

The role balances culinary excellence with operational and financial demands of a large university dining program, develops people, improves processes, and drives guest satisfaction. This position reports to the Director of Residential Dining and requires ServSafe certification.

Qualifications

• Bachelor's degree in related field and five years of professional related experience; or any equivalent combination of education, training, and experience.

Responsibilities

• Lead daily culinary operations across all five residential dining halls.
• Maintain high standards for food quality, presentation, freshness, and consistency.
• Train and reinforce food safety, sanitation, and professional standards with culinary staff.
• Develop and maintain innovative, flavorful, and culturally varied recipes and menu offerings.
• Establish standardized recipes, production procedures, portion controls, and presentation standards.
• Lead weekly production meetings and communicate priorities to the culinary team.
• Develop staffing schedules based on business volume and ensure efficient labor use.
• Minimize food waste through effective production planning and inventory management.
• Champion culinary excellence and ensure every food offering reflects UNT's reputation.
• Ensure catering and UNT events reflect exceptional quality and attention to detail.

Skills

Culinary operations

Menu development

Food quality standards

Employee training

Staff coaching

Regulations knowledge

Cost control

Sustainability

Kitchen safety

Event coordination

Stakeholder collaboration

Dietary accommodations

Education

Bachelor's degree in related field

Job description

University of North Texas Dining Services is seeking an Executive Chef of Residential Dining to lead culinary operations across five residential dining halls on campus.

The role balances culinary excellence with operational and financial demands of a large university dining program, develops people, improves processes, and drives guest satisfaction. This position reports to the Director of Residential Dining and requires ServSafe certification.