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accurate nutrition, ingredient, and allergen information in the menu management system that supports all campuses. Work closely with culinary and procurement teams to ensure up-to-date ingredient and recipe
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, modified, rubber, rolled, etc.) and sloped roofs (shingled, metal, etc.). Performs roof and associated material inspections; installs and repairs flashing, wall caps, gutters, scuppers, drains, spouting
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analysis. Reports to HVAC Superintendent or other designated supervisor. Additional Basic Function – if applicable: Examples of Duties: Duties/essential functions may include, but not be limited
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food and service) Culinary techniques including hot and cold food preparation and artistic food design Menu development menu cost analysis and production management Ability To: Train and provide
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liaison to various constituent groups relative to program activities. Serve on various University committees. Teach up to three 3-hour courses (or equivalent) per academic year if responsible
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student recruitment Skill In: Verbal, written and interpersonal communication * Analysis, problem solving and project management Ability To: Work closely with and demonstrate sensitivity to individuals with
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information analysis, conduct research and develop/prepare reports. Oversee and supervise student personnel and volunteers as needed. Partner with DPAE Communications for the development of materials and
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or environmental programs. Provide analysis of new environmental health and safety laws and regulations. Advise university administration on necessary and appropriate responses, program development and changes
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to conduct analysis and develop recommendations. Must be able to work nontraditional hours when necessary, including evenings and weekends. License/Certification: Knowledge Of: Federal and state laws
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to establish equivalent coursework. Update and provide on-going process improvement analysis to ensure current credit articulation tables. Perform transient credit verification and posting process utilizing