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The Chef de Cuisine manages and oversees all culinary operation for the Residential Dining Operation. The Chef de Cuisine is responsible for the organization, coordination and supervision
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professional goals, with an emphasis on opportunities for social impact. Identify and support student participation in case competitions and facilitate student team recruitment process, team submissions, etc
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, recruits, members of the university community, San Diego community and all media Possess good management skills. Ability to understand the goals and responsibilities required for the operation of a
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disinfecting surfaces, (especially high-touch areas like door handles, railings, and fitness equipment), sanitizing, replenishing supplies, removing trash, polishing furniture, operation of basic mechanical
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insurance policy and claims processing. Coordinate primary and University insurance information for medical providers. Assist Director of Sports Medicine in annually providing students and parents/guardians
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to: dust mopping, sweeping, wet mopping, vacuuming, dusting, cleaning restrooms, removing trash, polishing furniture, operation of basic mechanical cleaning equipment and filling out simple forms. Support of
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areas. Ensures excellent personal hygiene, including care of uniforms, shoes and head covering for all staff. Supervises kitchen cleanliness/sanitation during operation. Reports all accidents and/or
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professional development. Develop, coordinate, and provide training on how to sustain service menus, purchase goods, record transfers, inventory processes Train support staff on how to extract information from
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program. The program consists of five courses. The first course is offered in the online self-paced format and students have 6 months to complete it. The other four courses are in the development process