Executive Chef, UNT Dining Services - Catering & Union Kitchen

Executive Chef, UNT Dining Services - Catering & Union Kitchen Position Overview

UNT is seeking an energetic and growth‑minded Catering Executive Chef at the University of North Texas in Denton! This key leadership role is responsible for all culinary operations for a high‑volume university catering department generating approximately $2 million annually. The role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of hourly student culinary staff. The Catering Executive Chef ensures that all catered events—from intimate VIP luncheons to large‑scale university functions—are executed with exceptional quality, creativity, and operational efficiency.

• Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards.
• Create custom menus for high‑profile events, presidential functions, and VIP receptions.
• Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive.
• Oversee all food production for on‑ and off‑site events, ensuring flawless quality, presentation, and timing.
• Coordinate with catering managers and event planners so culinary needs align with event logistics.
• Maintain production schedules and event sheets to keep kitchens ready for daily and large‑scale functions.
• Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies.
• Assist in menu pricing based on cost analysis and market conditions.
• Recruit, train, and mentor culinary staff, including sous chefs, cooks, and student hourly staff.
• Schedule and supervise kitchen teams to meet event demands while maintaining labor efficiency.
• Foster a positive, collaborative, and professional kitchen culture.
• Ensure full compliance with local health regulations and university standards.
• Maintain proper sanitation, cleanliness, and organization of Union kitchen facilities.
• Conduct ongoing training for staff on food safety and handling procedures.
• Maintain exceptionally high culinary standards for taste, presentation, and consistency.
• Resolve issues related to food quality or service with professionalism and urgency.

• Score 95 or higher on all Food Safety audits.
• Provide daily food safety tips to all employees.
• Ensure each food production employee is in proper uniform including a thermometer.
• Follow food safety principals and keep hot food hot and cold food cold.
• Check food daily for flavor, texture, aroma, and acceptability.
• Create and enforce a labor matrix, emphasizing commissary production.
• Develop authentic ethnic recipes for catering menus, special events, and retail operations.
• Conduct weekly food production meetings to ensure clear responsibilities.
• Standardize each menu item for work process and presentation; document for easy reference.
• Account for all produced food to minimize waste.
• Oversee the production of ice carvings for events as required.
• Manage managers so that staff remains busy and productive while on duty.
• Post weekly work schedules based on forecasted business volume; adjust as necessary.
• Maintain low food cost while preserving made‑from‑scratch quality.
• Assume full responsibility for food production; reject mediocre routines.
• Ensure all food represents a first‑rate university and delivers exceptional quality.
• Take extra care to elevate even traditional comfort foods to produce flair and joy for guests.
• Respond to guest comments with a single answer:
  Excellent.

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

• Minimum 5–7 years of culinary management experience, preferably in high‑volume catering, hotels, conference centers, or university dining.
• Demonstrated success managing $2 million+ in catering volume.
• Strong leadership and team‑building skills with the ability to motivate diverse staff.
• Proven expertise in menu development, event execution, and cost control.
• Excellent organization, communication, and problem‑solving abilities.
• Ability to work a flexible schedule including nights,…