Sous Chef

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 services—all led by professionally-trained chefs and hospitality experts. UNT is recognized as a national leader in university dining due to its innovative approach and award-winning culinary talent.

The department operates Mean Greens Cafe, 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 Eagle Landing, its first standalone Dining Hall inspired by urban food halls, featuring seven unique restaurant concepts accessible with a single Meal Plan swipe.

UNT was ranked No. 2 nationwide for best college food by  and has received the 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 research on plant-forward diets, food waste reduction, and consumer food choices, promoting the Menus of Change Principles of Healthy, Sustainable Menus.

This position supervises Eagle Landing Dining Hall kitchen employees and ensures compliance with UNT Dining Services standards and procedures.

This position offers many benefits, including paid medical insurance.