Job description
Department
UNT-Catering-163730
Job Location
Denton
Full Time/Part Time
Full-Time
Retirement Eligibility
TRS Eligible
Additional Retirement Information
For more information on retirement plan options, please visit
https://hr.untsystem.edu/benefits/retirement-plans/index.php.
Salary Information
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, 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
The Assistant Director of Catering is a highly visible role that requires a thorough understanding of catering operations, client expectations, and university resources to ensure that each event is successful. The Assistant Director of catering is responsible for the flawless execution of every catering event on campus.
Additional Posting Details
Minimum Qualifications
Bachelor’s Degree in related field and four years of professional related experience; or any equivalent combination of education, training and experience.
Knowledge, Skills and Abilities
- Maintains a visual sense of urgency at all times.
- Able to quickly diagnose food operational problems and take immediate corrective action.
- Communicates complex information with physical action and personal presence instead of relying solely on words.
- Skill in performing under the stress of frequent interruptions and/or distractions.
- Ability to prioritize.
- Skill in working independently and following through on assignments with minimal direction.
Preferred Qualifications
Required License / Registration / Certification
Work Schedule
HOURS VARY
Driving University Vehicle
Yes
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
Assistant Dir, Dining Services
Physical Requirements
Carrying, Cleaning, Climbing, Crawling, Driving, Kneeling, Pulling , Pushing, Reaching, Sitting, Squatting, Stooping, Bending, Standing, Twisting, Walking, Writing, Grasp, Talk or Hear, Ability to communicate, Lifting up to 50 pounds
Job Duties
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Conduct daily planning sessions with staff. Ensure all Supervisors, Chef, Sales and the mangement team are included in planning.
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Participate in all Beo meetings when present.
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Assist in scheduling staff if tasked, as per guidelines each week, no later than Thursday for the following week.
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Personally inspect each event or delegate inspection to a qualified supervisor. When executing events, exude and impart a sense of urgency.
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Expect hands on approach from all supervisors and staff.
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Ensure all catering décor is in good condition. All buffets should have the element of height, texture and color for maximum visual impact.
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Always takes accountability.
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Coordinate activities of all staff each day to accomplish the day’s events.
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Maintain high visibility throughout the events.
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Educate staff through lineups, training classes, etc., to inform staff of the standards. Use “ten-minute trainers” at the beginning of each event. Conduct weekly training sessions to keep everyone informed.
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Ensures all staff (management and hourly) arrives and leaves on time and provides specific instructions and tasks.
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Have checklists and pull sheets, and other prep sheets for each event. Ensure all POGS, diagrams with station and task assignments, and BEOs are posted behind each event room.
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Develop a working relationship with the kitchen staff to ensure all food is up to par in quality, presentation, and timeliness.
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Ensure that the BOH is set up for plate-up, service and breakdown. Ensure that staff sets up event with focus on the flow and operational ease of the event. Standardize.
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Ensure that processes are in place for clean-up after the event.
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Discard, surplus or repair any broken and unusable items. Remove equpment from inventory that does not reflect our service standards.
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Portray the department in a positive light for internal as well as external customers.
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Develop and maintain catering equipment and supplies using an inventory tracking system. Keep all equipment and supplies stored in a neat and organized manner.
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Complete all assigned projects promptly.
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Conducts a post-event report for each significant and re-occurring event to retain info and changes needed, if any, to refine those events.
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Look for better ways of doing things on an ongoing basis.
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Set clear expectations and ensure staff is accountable for their work.
Posting Detail Information
Posting Number
S5415P
Position End Date (if temporary)
Special Instructions to Applicants
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