Catering Kitchen Supervisor

Job description

UNT System Overview:

Welcome to the University of North Texas System, or UNT World as we like to call ourselves. UNT World includes the University of North Texas in Denton, the University of North Texas at Dallas and the University of North Texas Health Science Center in Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region and we are committed to transforming lives and creating economic opportunity through education. Over the past decade, combined UNTS enrollment has grown by more than 25 percent to nearly 44,000 students.

Posting Title:

Catering Kitchen Supervisor



Job Location:


Full Time/Part Time:


Salary Information:

Salary commensurate with experience

Department Summary:

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, hydroponic garden, 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 also Kitchen West, Texas’ first and only university Dining Hall Certified Free From™ the Big 8 Food Allergens and Gluten by Kitchens with Confidence. In early 2021, UNT will open 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, 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:

Verde Catering Supervisor, is a leadership postion which requires thorough understanding of the catering operations, client expectations and university resources. These elements are needed to ensure assigned events are successful. Verde Catering Supervisor are responsible for flawless execution of assigned events and overall floor operations, cleanliness and organization

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 large-scale food service.
• Knowledge of safety and security precautions appropriate to work performed.

Preferred Qualifications:

The preferred candidate will possess the following additional qualifications:

  • Food Service Supervisor Experience.
  • Great work ethics.
  • Outgoing personality.

Work Schedule:


Driving University Vehicle:


Security Sensitive:

This is a security sensitive position

EEO Statement:

The University of North Texas System and its component institutions are committed to equal opportunity and comply with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of North Texas System and its component institutions do not discriminate on the basis of race, color, sex, sexual orientation, gender identity, gender expression, religion, national origin, age, disability, genetic information, or veteran status in its application and admission processes, educational programs and activities, and employment practices.

Classification Title:

Food Service Supervisor

Physical Requirements:

Carrying, Cleaning, Climbing, Crawling, Driving, Kneeling, Lifting up to 10 pounds, Lifting up to 25 pounds, Pulling , Pushing, Reaching, Sitting, Squatting, Stooping, Bending, Standing, Twisting, Walking, Writing, Grasp, Ability to communicate


Conduct daily pre event meetins with staff. Operational standards, program agenda, menu knowledge and special assignments are to be communicated before each event.


Ensure constant communication is maintained with client prior, during and after event is completed.


Detailed assignments are to be provided to staff during pre event meetings. These assisgnments are to include set up, service and break down instructions.


Department standards are to be maintained and upheld for all assigned events. This includes, but not limited to, grooming, time/attendance, food safety, service, cleanliness & organization.


Expect hands on approach from all staff.


Ensure all catering décor is in good condition. All buffets should have the element of height, texture and color for maximum visual impact.


Have checlists and pull sheets and other prep sheets for each event. Ensure that all POGS, diagrams with station and task assignments and BEO’s are posted behind each event room.


Have complete understanding of products offered by Verde Catering.


Attend and complete all assigned continuing education courses.


Educate staff through line ups, training classes etc to inform them of the standards. Training standards to be used in all pre event meetings.


Develop and maintain a catering equipment and supplies inventory tracking system. Keep all equipment and supplies stored in a neat and organized manner


Set clear expectations and hold accountable for short fall if any.


Consturctive feedback to be addressed immediately and emphatically.


Share concerns openly with Leaddership Team and take appropriate action as needed.


Establish and maintain par levels for all required chemicals in Union, Gateway & Apogee. Inventory and par levels to be posted and maintained at designated areas. Ensure items are obtained from Purchasing as needed.


Chemicals to be included per location. Detergent, Sanitizer, Quat, Orange Force, Wash n Walk, Glass Cleaner, DigiClean, Greenworks, hand soap, Dip It.


Establish and maintain par levels for all cleaning supplies/equipment in Union, Gateway & Apogee. Inventory and par levels to be posted and maintained at designated areas. Ensure items are obtained from Purchasing as needed.


Cleaning supplies/equipment to be included per location. Paper towels, spray bottles, latex gloves, broom, dust pan, mop, mop bucket, floor scubber, squegee, metal scrub pad, dish washer.


Ensure all hand wash stations are stocked with soap and towels at Apogee at all times. Pay special attention to game dates. Extra supplies to be stocked at each location.

Posting Number:


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Job No:
Posted: 1/8/2021
Application Due: 4/8/2021
Work Type: Full Time