Catering Sous Chef at University of North Texas in Denton, Texas

Job Description:

Title: Catering Sous Chef

Employee Classification: Food Service Manager

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Catering-163730

Job Location: Denton

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 the University of North Texas Health Science Center at 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 inclusive 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

Why work for UNT Dining? Our employees explain. - Click Here



It's About the Food. As the largest self-supported food service department in North Texas, UNT Dining Services offers 5 Dining Halls, 20+ retail venues, an upscale dining restaurant, a hydroponic garden, a central scratch bakery, and catering service-all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the department's innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates 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 Kitchens with Confidence. In early 2021, UNT opened its first standalone Dining Hall, Eagle Landing, inspired by urban food halls and home to seven unique restaurant concepts, all available for a single Meal Plan swipe. UNT was named No. 2 in the nation as a college with the best food by Delish.com and is also the recipient of the prestigious Loyal E. Horton Award and 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 contributes to groundbreaking research on plant-forward diets, food waste reduction, and consumer food choices while accelerating the implementation of the Menus of Change Principles of Healthy, Sustainable Menus.

Position Overview

Food service supervisor are responsible for the daily operation that prepare and serve food .They direct staff to ensure that customers are satisfied with their dining experience and the business is profitable. Food service managers are responsible for all functions of the business, related to employees.

Minimum Qualifications

Associate's Degree in related field and two years' of experience in food service management; or any equivalent combination of education, training, and experience.

Knowledge, Skills and Abilities

Thorough knowledge of food preparation and food service management in a large food service unit, employee health, kitchen cleanliness, and sanitation requirements, hazards to human life and health that can occur from improper food preservation and service, kitchen equipment, kitchen implements, and advanced food preparation and processing procedures. Skill in the preparation and service of food, and service etiquette. Skill in training, supervising, and evaluating the work of subordinates. Ability to maintain time and cash receipts records. Knowledge of safety and security precautions appropriate to work performed. Rigidity with compliance to documented service and production standards. Ability to identify and seek help when needed.

Preferred Qualifications

Required License/Registration/Certifications

Job Duties:

• % - Monitors and assures quality and availability of items throughout the meal service. - ()


• % - Guarantees that all food is handled and served in accordance with HAACP and Food Department guidelines. Monitors equipment and fills out HAACP logs. (ZERO EXCEPTIONS) - ()


• % - Is highly visible in the service area and/or kitchen based on MOD assignment. - ()


• % - Guarantees that Food Service Workers and student workers have all tools and products necessary to successfully complete their jobs. - ()


• % - Contributes to the success of the department by using positive statements about the Food Department and coworkers. - ()


• % - Effectively trains new full and parttime employees; retrains employees as necessary. - ()


• % - Keeps self and employees motivated and productive. - ()


• % - Look for additional responsibilities when not busy. Sets up next shift for success. - ()


• % - Is effective and friendly in communication with team members and customers; is positive and enthusiastic at all times. - ()


• % - Works smart. Sets up systems to ensure workflow is not interrupted when an employee is not present. - ()


• % - Anticipates, takes ownership, and satisfies customers, fellow team members, and management needs and concerns. - ()


• % - Displays a positive demeanor with staff and customers alike, each day without exception. - ()


• % - Exercises discretion in sharing Dining Service information with others. Do not talk negatively about Dining Services or employees. - ()


• % - The employee is timely. Shows up within 5 minutes of the scheduled time, ready to work. - ()


• % - When absent or tardy, calls manager or supervisor at least one hour prior to shift beginning. Helps cover shift when possible. - ()


• % - Do not have excessive absenteeism in accordance with Food Department policy. More than two absences a semester are considered excessive. - ()


• % - Employee always wears a clean and neat uniform which includes name tag and skidresistant shoes. - ()


• % - Exhibits exemplary grooming standards. Consistently used as a model for new hires. - ()

Work Schedule:

Hours vary.

Driving University Vehicle:

Yes

Security Sensitive:

This is a Security Sensitive Position.

Special Instructions:

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) and retaliation on the basis of race, color, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, facilities and employment practices. The University of North Texas System immediately investigates complaints of discrimination and takes remedial action when appropriate. The University of North Texas System 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 an investigative proceeding or hearing.

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