Sort by
Refine Your Search
-
specifications. Responsibilities include, but are not limited to: Prepare ingredients for use in recipes for both hot and cold food production Read recipes and prepare to specifications Assist with set up, service
-
and work environment sanitation. Under supervision of the Lead Cook, prepare daily menu items to recipe specifications. This position has a regular work schedule of Sunday – Thursday from 1:00PM to 9
-
specifications. Responsibilities include, but are not limited to: Prepare ingredients for use in recipes for both hot and cold food production Read recipes and prepare to specifications Assist with set up, service
-
bakeshop area, equipment, and other areas of the dining operation Assisting with development and testing of new recipes and products to help maintain records (i.e., recipes, production reports, HACCP, and
-
time (PTO accruals based on hours worked). Paid Holidays and Special Days Off: https://www.bowdoin.edu/hr/our-workplace/college-holidays-and-special-days-off.html Paid Parental Leave (Available after one
-
bakeshop area, equipment, and other areas of the dining operation Assisting with development and testing of new recipes and products to help maintain records (i.e., recipes, production reports, HACCP, and
-
time (PTO accruals based on hours worked). Paid Holidays and Special Days Off: https://www.bowdoin.edu/hr/our-workplace/college-holidays-and-special-days-off.html Paid Parental Leave (Available after one
-
specifications. Responsibilities include, but are not limited to: Prepare ingredients for use in recipes for both hot and cold food production Read recipes and prepare to specifications Assist with set up, service
-
specifications. Responsibilities include, but are not limited to: Prepare ingredients for use in recipes for both hot and cold food production Read recipes and prepare to specifications Assist with set up, service
-
bakeshop area, equipment, and other areas of the dining operation Assisting with development and testing of new recipes and products to help maintain records (i.e., recipes, production reports, HACCP, and