49 food science positions at Yale University

Hospitality Operations Manager, Res Rounds

diverse work staff. Proven ability managing bargaining unit employees. Required Skill/ability 3:  Strong and demonstrated ability with food service management systems or similar recipe development/menu

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

Multi-Unit Executive Chef

. Knowledge of food production to include purchasing, food handling, menu planning, nutrition and dietary need, food safety and sanitation. Required Skill/Ability 2: Organized self-starter with proven ability

Animal Technician 1

. Observes animals for signs of illness or stress. Reports deviation in animal conditions. 3. May prepare special foods. May maintain records and files. May assist in preparing animals for experimentation. May

Animal Technician 1

. Observes animals for signs of illness or stress. Reports deviation in animal conditions. 3. May prepare special foods. May maintain records and files. May assist in preparing animals for experimentation. May

Hospitality General Manager, Res Operations

skills. Demonstrated oral and written communication skills. Ability to effectively supervise and train bargaining unit employees. Required Skill/ability 2:  Strong and demonstrated ability with food

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 Rounds

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-mail

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

Hospitality Ops Manager, Res Rounds

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-mail