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. Prepare food from scratch including entrees, starches, vegetables, gravies and sauces, soups, breads, desserts, etc. Work independently preparing entrees and following recipes and menus and batch cooking
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of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates
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Services Under supervision from the Assistant Chef and Unit Chef, the Line Cook is responsible for the preparation of all types of food including, proteins, starches, soups, sauces, stock and gravies, a la
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, grilling, sautéing and braising. Marinate, grill, roast, griddle and carve proteins; steam vegetables and starches. Review menus and order lists and consult with culinary leadership on the tasks for the day
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, vegetables, and starches). WORKING CONDITIONS: -Scheduled days and work hours may vary based on operational need. -Weekend and dinner service hours will be required. WORK STANDARDS: -Interpersonal Skills
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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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Department Description Reporting to the unit Chef and Sous Chefs, cook all food assigned to standards of excellent taste, quality & appearance. Prepare food from scratch including entrees, starches
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porous materials How to apply: https://uom.link/pgr-apply No. of funded positions: 1 This 3.5 year PhD project is fully funded and open to home students. Tuition fees will be paid and you will receive
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and biological effects on oral processing of starch, lipids, or other food macromolecules Relationships between food structure, rheology, oral tribology, perception, and acceptance Influence of oral
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, dressings, stews, and desserts, including meat, game, seafood, poultry, starches, sauces, and vegetables daily for meal and service production in a timely manner. Adhere to the kitchen sanitation program