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UNT Dining, Mean Greens Cafe' - Food Service Supervisor (Culinary Farmer)

UNIVERSITY OF NORTH TEXAS-DEPT 752 • Denton, TX • 4h ago

513617

Denton, Texas, United States

Staff

Title:UNT Dining, Mean Greens Cafe' - Food Service Supervisor (Culinary Farmer)

Employee Classification:Food Service Supervisor

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 atwww.UNTSystem.edu.

Department Summary

Its 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 Caf, the nations first 100% vegan collegiate dining hall, and Kitchen West, Texas first and only university dining hall certified Free Fromandtrade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the universitys first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant conceptsall 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

The Food Service Supervisor - Culinary Farmer plays a dual-role leadership position within UNT Dining Services, supporting both culinary operations and hydroponic farm production at Mean Greens Dining Hall. This position combines hands-on cooking expertise with sustainable food production, ensuring a seamless farm-to-table experience for guests.

The supervisor is responsible for overseeing daily kitchen operations while managing the hydroponic growing systems that supply fresh ingredients to the dining hall. As an experienced cook, this role actively participates in food preparation, ensuring all menu items including daily specials, entres, vegetables, and salads are prepared according to standardized recipes with a focus on quality, flavor, and presentation.

In addition to culinary responsibilities, the supervisor leads, trains, and mentors part-time student employees across both kitchen and farm operations. This includes fostering a collaborative, engaging, and positive work environment while maintaining high standards of food safety, cleanliness, and operational efficiency.

The position also ensures proper use and maintenance of kitchen equipment, supports inventory and production planning, and helps create a welcoming dining atmosphere that reflects UNTs commitment to sustainability, innovation, and customer satisfaction.

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 saf

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