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Sous Chef and Managers of the operation on campus. Serves as backup to Sous Chef. Assists in overseeing kitchen food preparation, quality controls, safety, sanitation, and customer service. The Junior
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. The primary focus will be on the execution of study protocols by performing clinical tasks such as bio-sample collection (saliva, urine, blood), preparation, and storage, as well as participant care insofar as
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employees, other management team members and general public Assist in training and supervising students on all food procedures for both front and back of the house of operation Bring Creativity
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community committed to advancing high-impact research and scholarship; help fulfill teaching needs; support student-centeredness; demonstrate integrity and ethics; and work collaboratively. The ideal
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are met. Performs other duties as assigned. Required Qualifications High School Diploma or GED 1-3 years of catering or restaurant experience 1-3 years in a supervisory position Ability to work in a team
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environment High degree of computer literacy; interest and aptitude in learning more about management information systems Required Minimum Education Level Bachelors or Equivalent Experience Work Location Hybrid
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implement process changes that enhance efficiency, expediency, and business value. Lead testing, migration, and deployment of new features, integrations, and reports, ensuring system performance and data
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to human resources, staffing, scheduling, payroll, purchasing, and inventory management. Ensures operations of assigned area are performed according to organizational policies and procedures and in
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and other necessary meetings to provide good communication among all employees involved in Catering Other duties as assigned. Required Qualifications High School Diploma or GED 1-3 years of catering
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, operation, and tear-down. Administer and maintain AV/IT systems, including production storage, streaming platforms, archiving systems, and real-time media transport. Troubleshoot and resolve technical issues