-
programs involving the Ogier Gardens. This includes helping oversee a comprehensive gardening program, year-round food production, weekly food-safe harvests for volunteers, and deliveries to the Lend-A-Wing
-
Bartender is part of the events and catering team at the Museum of Contemporary Art Jacksonville. This position ensures smooth and professional food and beverage service during events and catering with
-
undergraduate courses, and have a record of service to the profession. Preferred qualifications: Doctorate degree in Nutrition (PhD or DCN), experience teaching food service management, nutrition education and
-
, community nutrition, nutrition counseling and/or food service management; experience with grant writing; experience conducting research in community and/or clinical settings. This is not a remote position
-
, community nutrition, nutrition counseling and/or food service management; experience with grant writing; experience conducting research in community and/or clinical settings. This is not a remote position
-
, Bookstore, Food Service, ID Card Office, Retail Leases, snack and beverage vending, and project accounts. Provides ongoing financial analysis of business unit budget and advises/facilitates unit managers and
-
, Bookstore, Food Service, ID Card Office, Retail Leases, snack and beverage vending, and project accounts. Provides ongoing financial analysis of business unit budget and advises/facilitates unit managers and
-
-functioning appliance lights; f) cleans sinks, counter tops, cabinets and vent hoods to remove food, grease and soil. 4. Cleans and maintains halls, common areas, postal facility, stairwells, courtyards
-
reservations (lodging, camping, transportation, admission or tickets, etc.), determining other resources (such as meals and food budget, equipment, etc.) Promote trips to UNF students. Plan and conduct effective
-
utilization procedures. -Advise clients on Student Union policies, pricing, setups, and available equipment/technology. -In accordance with University policies and procedures, evaluate risk associated with