The Dining Department at the University of North Texas is seeking to hire a Food Service Manager to join our team. The Food Service Manager is an entry-level management position that involves the preparation and serving of food in the Champs Hall Dining area. The Food Service Manager is responsible for the quality and quantity of food, and for the general appearance and sanitary cleanliness of the unit. Responsibilities of the position include, but are not limited to: * Assisting with daily operations; inspects, preps, tests, and evaluates all food quality and appearance. * Assist with development of menus and recipes. * Establishes operating standards, implements quality improvements and communicates to employees. * Evaluates procedures and policies to ensure efficient and effective operations. * Assist with ordering, requisition, inventory of food items and supplies. * Interviews, hires, trains, and supervises salaried and hourly staff. * Supervise in sanitation and cleaning of kitchen. * Participation with development of evaluation goals, objectives, organizational plans and special projects. * Supports and practices the University and Dining/Retail Services commitment to service. Work is performed under the general supervision of the Food Service Manager II 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. The successful candidate will possess the following required qualifications: Associate's Degree in related field and two years of experience in food service management; or any equivalent combination of education, training, and experience. The following knowledge, skills, and abilities are required: * 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. Required: Must be Food Safe Certified or able to obtain certification within 6 months.