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management and track progress towards annual and multi-year strategic plan. Coordinate other OCP team related operations such as team meetings, annual retreat. Direct program data analysis and reporting with
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Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”. Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of
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Dining Services’ “Food Employee Illness Policy”. Represents HUDS to students, faculty, staff and guests in a positive and professional manner. Works to meet the mission and core values of Harvard
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Dining Services’ “Food Employee Illness Policy”. Represents HUDS to students, faculty, staff and guests in a positive and professional manner. Works to meet the mission and core values of Harvard
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Dining Services’ “Food Employee Illness Policy”. Represents HUDS to students, faculty, staff and guests in a positive and professional manner. Works to meet the mission and core values of Harvard
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, braises and steams food products as directed. Heats soups, sauces and prepared products ensuring product has reached appropriate temperature before serving. Carves or slices meat for service both in back
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should also demonstrate strong quantitative and communication skills and have interest in assuming a leadership role. Experience with SAS and multi-center clinical trials a plus. Additional Qualifications
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and multi-center clinical trials a plus. Additional Qualifications Special Instructions When applying, please submit your CV, cover letter, unofficial copy of PhD transcript, and email contact
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to detail; Ability to multi-task and make complex judgments in a role where priorities often shift quickly, and precision is needed; Flexibility to manage an array of work independently; Service orientation
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, management and guests. Must have strong multi-tasking skills. Must be able to work in a fast-paced diverse environment. Must be customer service oriented. Additional Qualifications and Skills ServSafe