UNT Dining Services, Mean Greens Cafe' - General Chef Manager

University of North Texas System; Denton (TX); On-site; USD 85,000 - 110,000; Full time

Job summary

Mean Greens Café at the University of North Texas System seeks an Assistant Director/General Chef Manager to oversee food production, menu planning, and staff supervision in a fully vegan kitchen on the Denton campus.

The role includes budget management, quality control, and allergen management, working with Residential Dining Services leadership to deliver exceptional dining experiences for students, faculty, and visitors.

Qualifications

• Bachelor's degree in related field and 4 years of related experience, or an equivalent combination.
• ServSafe Certification or ability to obtain within 6 months.
• Strong leadership and organizational skills, with experience in large-scale food service.
• Knowledge of dietary restrictions and allergen management, vegan considerations included.

Responsibilities

• Lead daily operations across food production, menu planning, and quality control.
• Supervise staff, train teams, and ensure safe, compliant food preparation.
• Oversee budget management and customer service standards.
• Ensure HACCP compliance and health/safety regulations.

Skills

Leadership

Organizational skills

Allergen management

Education

Bachelor's degree in related field

Tools

ServSafe Certification

Job description

Title: UNT Dining Services, Mean Greens Cafe' - General Chef Manager

Employee Classification: Assistant Dir, Dining Services

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible

About Us - Values Overview

Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.

We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.

Learn more about the UNT System and how we live our values at www.UNTSystem.edu.

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

Mean Greens Café, UNT’s nationally acclaimed Vegan Verified dining hall, presents a selection of healthy, plant-based meals in an all-you-care-to eat setting that redefines campus dining.
The Assistant Director/General Chef Manager at Maple Dining plays a crucial role in overseeing the overall food service operation, ensuring that dining services meet the needs and expectations of the campus community, including students, faculty, staff, and visitors. This leadership position is responsible for managing all aspects of food production, menu planning, quality control, customer service, budget management, and staff supervision, all while adhering to operational guidelines and health regulations. Additionally, the person in this role is responsible for managing the departmental hydroponic garden operation.
This role specifically requires working within a fully vegan kitchen, ensuring all food preparation and menu offerings comply with vegan dietary standards. The Assistant Director must have a strong understanding of plant-based cuisine, ingredient sourcing, and allergen management to maintain the high standards of Mean Greens Café.
As part of the leadership team, the Assistant Director/General Chef Manager will work closely with the Director of Residential Dining Services to ensure that the dining experience aligns with the institution's goals and provides an exceptional service to its patrons. The position demands a combination of culinary expertise, operational management skills, and the ability to lead and motivate a team of kitchen and service staff.

Minimum Qualifications

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

Knowledge, Skills and Abilities

Maintains a visual sense of urgency at all times. Able to quickly diagnose food operational problems and take immediate corrective action. Communicates complex information with physical action and personal presence instead of relying solely on words. Skill in performing under the stress of frequent interruptions and/or distractions. Ability to prioritize. Skill in working independently and following through on assignments with minimal direction.

Preferred Qualifications

The position requires strong leadership, excellent organizational skills, and a passion for providing exceptional dining experiences in a collegiate environment. Experience in managing large-scale food service operations and knowledge of dietary restrictions is preferred.

Required License/Registration/Certifications

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

Job Duties

• Ensures high-quality and safe meal service by effectively managing and leading daily operations. Oversees menu planning, focusing on fresh, seasonal ingredients, and keeps it updated using the Food Pro system. Maintains taste and visual standards for all food and promptly addresses any issues to uphold dining quality.
• Provides strong leadership by training, supervising, and evaluating team members. Develops and delivers training programs and ensures adherence to food safety practices. Quickly addresses issues such as poor merchandising, food prep, sanitation, unsafe work conditions, and incorrect allergen labeling.
• Creates a positive work environment and enhances customer satisfaction by delivering an exceptional dining experience with high-quality food and friendly service. Improves kitchen efficiency to reduce wait times and ensures food safety to provide safe, top-quality meals for customers.
• 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.
Repeating motions that may include the wrists, hands and/or fingers.
Sedentary work that primarily involves sitting/standing.
Lifting and Moving objects up to 50 pounds.

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.