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Food Service Manager
4 months ago
Welcome to the , or UNT World as we like to call ourselves. UNT World includes the , the and the 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. We are growing with the DFW region, enrolling a record 47,000+ students across our system and awarding nearly 12,000 degrees each year. Job Location Denton Its 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 serviceall led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to the departments innovative, trendsetting approach to food service and award-winning culinary talent. UNT operates Mean Greens Caf, the nations 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. Minimum Qualifications Associates 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 Classification Title Food Service Manager 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, Talk or Hear Job Duties o Has a perfect attendance record; arrives prepared to begin work at scheduled starting time daily.
o When absent or tardy, calls manager or supervisor prior to shift beginning as outlined in Food Department policy.
o Does not have excessive absenteeism in accordance with Food Department policy.
o 4. Employee always wears a clean and neat uniform which includes name tag and skid resistant shoes. (Daily; ZERO EXCEPTIONS )
o Exceeds grooming standards as defined in Food Department policy on a daily basis.
o Tastes products to verify quality of each item served for each meal period daily.
o Monitors and assures quality of items on serving line throughout the meal service. This includes each item prepared daily. (ZERO EXCEPTIONS )
o Guarantees that all food is handled and served in accordance with HAACP and Food Department guidelines. (ZERO EXCEPTIONS )
o Plans and verifies the use of leftovers properly (within 24 hours of original preparation); guarantees that product is served in such a way that it is perceived as a new dish.
o Follows all HACCP guidelines as they relate to specific job responsibilities (ZERO EXCEPTIONS )
o Is highly visible in dining room and/or kitchen based on MOD assignment.
o Guarantees that Food Service Workers have all tools and products necessary to successfully complete their jobs.
o Contributes to the success of the department by using positive statements about the Food Department and coworkers.
o Holds daily production meetings with cooks and servers to ensure food quality and consistency in portioning.
o Effectively trains new full and part time employees; retrains employees as necessary.
o Ensures that food is portioned according to recipe instructions or unit manager.
o Keeps a running list of all routine cleaning/maintenance chores, and engages staff in these activities in the event that slow-downs occur in any specific work area.
o Performs additional work without being instructed to do so.
o Guarantees that staff produces high quality work with exceptional efficiency at each meal daily.
o Is effective and friendly in communication with team members and customers; is positive and enthusiastic at all the time.
o Anticipates, takes ownership, and satisfies customers, fellow team members, and management needs and concerns.
o Displays a positive demeanor with staff and customers alike, each day without exception.
o Exercises discretion in sharing Dining Service information with others. Does not talk negatively about Dining Services or employees in the presence of others.
