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to that which normally would be acquired by completing a four-year college degree program in Hotel Restaurant and Institutional Management, Dietetics, Food Systems and Economics Management, Nutrition, or a
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of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare items utilizing
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Back to search results Apply now Job no:937847 Work type:Faculty/Academic Staff Major Administrative Unit / College: College Of Agriculture And Nat Resources Department: Food Science And Hum
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a dining hall as well as designated retail operations within the neighborhood. Their primary focus is on ensuring that quality foods and exceptional service are provided daily, while managing
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maintenance of facilities within a dining hall as well as designated retail operations within the neighborhood. Their primary focus is on ensuring that quality foods and exceptional service are provided daily
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of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare
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of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare
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of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare items utilizing
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of food preparation including sautéing, display cooking, deep frying, grilling and steaming, etc. Ability to properly use knives and standard kitchen equipment. Ability and skill to prepare items utilizing
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throughout SLE Dining Services. Provides leadership and guidance that develops and maintains departmental standards for: culinary presence, quality assurance, menu/recipe testing and development, food safety