39 food positions at Yale University

Cook's Helper

follow instructions to ensure food is prepared at the right time. c.  Assist cook in determining amounts to be prepared, including starting amounts and batch sizes. d.  Check for food supplies needed

Cook's Helper

and follow instructions to ensure food is prepared at the right time. c.  Assist cook in determining amounts to be prepared, including starting amounts and batch sizes. d.  Check for food supplies

Cook's Helper

including but not limited to, entrees, vegetables, soups and sauces. Review menu/production sheet with head cook, cook, or manager. b.  Read recipes and follow instructions to ensure food is prepared

Hospitality Operations Manager, Res Ops Rounds

.  Collaborate with the Area General Manager and Resident General Managers to ensure the highest level of customer service by developing and overseeing food service standards, customer service policies, quality

Hospitality General Manager, Res Operations

during meal hours, ensuring food quality, preparation, set up, taste, portioning and cleanliness of the dining hall are upheld to the highest standards, as well as hire, train, motivate and lead a team of

Baker

culinary experiences as an industry-leader in innovative and sustainable food systems. A focus on health and wellness is reflected throughout its residential, retail, catering, and auxiliary services

Animal Technician 2, Sanitation

or dirty side and/or specific washing center. Detect and report malfunctioning and/or defective equipment. Fill clean cages with measured amount of animal food and bedding. Process equipment through

Hospitality Operations Manager, Res Ops Rounds

, this position is responsible for supervising during meal hours, ensuring food quality, preparation, set up, taste, portioning and cleanliness of the dining hall are upheld to the highest standards. Essential

Menu Design and Systems Manager

solutions both in administration and operations. In addition, this position will supervise those clerical roles within the department that report directly to the Health and Wellness, Menu Design and Food

Menu Design and Systems Manager

throughout Yale Hospitality. This will include the database of menus, recipes, ingredients, and stock cards.   * Organizes all food ingredients based on their nutritional contribution, allergens, and cost. In