40 food-science positions at Yale University

Cook's Helper

food, which will not be cooked before serving. h.  Label and date all prep and leftover food. 5.  Performs related duties as required or assigned within job classification. Required Skill/ability 1

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

at an institutional food service location or full-service restaurant environment. Must take and receive passing grade on the written Cook's Helper Test. Required Skill/Ability 1: Ability to read, write, follow written

Hospitality Operations Manager, Res Ops Rounds

bargaining unit employees. Demonstrated strong oral and written communication skills. Required Skill/ability 3:  Strong and demonstrated ability with food service management systems or similar recipe

Hospitality General Manager, Res Operations

. Ability to effectively supervise and train bargaining unit employees. Required Skill/Ability 2: Strong and demonstrated ability with food service management systems or similar recipe development/menu

Baker

Skill/Ability 5: Ability to read, write, follow written instructions, and to handle mathematics pertinent to the job. Required Licenses or Certifications Serve Safe Certification or comparable food safety

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

. Required Skill/Ability 3: Strong and demonstrated ability with food service management systems or similar recipe development/menu management systems, database management, Microsoft Office, internet and e

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

ability in training development in a large, complex food and beverage organization. Required Skill/ability 2:  Certified in SERVsafe and AllerTrain or ability to obtain certification within 6 months