58 food positions at University of Colorado in United States

Food Service Worker IV

Food Service Worker IV - 33614 University Staff Description Food Service Worker IV Dining and Hospitality Services Elevate Your Career at UCCS: Innovate, Inspire, and Impact in the Rockies! Who We

Cook - Resident Community

full potential by providing creative, tasty, and health-conscious food options to the ARTS residential community on the Fort Logan campus. We are looking for a talented culinary cook to enhance existing

Cook I

is to prepare quality food for the UCCS campus community through Residential Dining, Catering, or Retail through the efficient use of supplies, equipment, and services in a sanitary and safe

Cook III

quality food for the campus community through the efficient use of supplies, equipment, and services in a sanitary and safe environment according to UCCS Dining and Hospitality specifications. Position

Instructor/Fellow

: Applicants must meet minimum qualifications at the time of hire. A Ph.D. degree in biochemistry, chemistry, food science, human nutrition, or a closely related field Condition of Employment: Must successfully

Assistant Catering Manager

is to be a recognized leader in service delivery and food sustainability to cultivate and nurture a healthy campus culture where access to wholesome, seasonal, and local food directly links to wellness

Animal Care Tech II

8am-4pm and Tuesday through Saturday. Key Responsibilities: Feeds populations of fish the proper type and amount of food, depending on life stage and experimental application. Operates and maintains

Part-time Entry Clinical Science Professional (0.20 FTE)

regulatory standards Maintain detailed records of studies to ensure compliance with requirements of the Food and Drug Administration (FDA), study protocols, department, hospital/clinical standard operating

Intermediate Clinical Science Professional

compliance with requirements of the Food and Drug Administration (FDA), study protocols, department, hospital/clinical standard operating procedures and other regulatory guidelines Participate in subject

Catering Chef

will be primarily responsible for oversight of all culinary aspects of UCCS Dining and Hospitality Services Catering. This includes menu development, quality control, pricing and food cost, training and