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Department of Food Science, Section for Food Microbiology, Gut Health and Fermentation invites applicants for a PhD fellowship in Bacillus-based fermentations for improved nutritional value of plant
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situations. Ability to follow New York State and Monroe County health codes as they relate to health, sanitation and safety. Extensive knowledge of allergens, food sensitivities and dietetic restrictions
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. Document and communicate critical issues to appropriate staff members: i.e. production problems, sanitation, quality issues, health and safety issues and maintenance issues. Operate and ensures all service
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preparation, safety, sanitation, and customer service. Major Responsibilities Cooks short orders such as hamburgers, chicken, eggs, and other grill items as well as prepare cold food items such as items
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and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT contributes to groundbreaking research on plant-forward diets, food waste reduction, and
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of customer satisfaction Communicate effectively with staff, student employees, management team members and the general public Responsible for production of food menu items. Assist Sous Chef with
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storage of food items. Cleans cooking utensils, grills, ovens, hoods, and other kitchen equipment. Maintains sanitation and health and safety standards. Serve as a good example for proper sanitation
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servings. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. Perform and
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Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT contributes to groundbreaking research
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security and safety as well as production of high-quality food promoting human health and wellbeing. The Department of Food Science is recognized for excellence in food research, education, and industrial