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Responsibilities Under general supervision of the management staff, Baker IIs actively work in the production of fresh baked goods and breads that are served in the various concepts across campus. Skillfully
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including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts, etc. Work independently preparing entrees & following recipes & menus & batch cooking guidelines without direction. Maintain
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, vegetables, gravies & sauces, soups, breads, desserts, etc. Work independently preparing entrees & following recipes & menus & batch cooking guidelines without direction. Maintain unit standards for product
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, proteomics, imaging, and spatial transcriptomics data. Candidate will also advise and support the technical scientist responsible for running the lab’s bread and butter molecular sequencing library preparation
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food assigned to standards of excellent taste, quality & appearance. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Work