https://alumnijobs.cofc.edu Latest ALUMNI CAREER CENTER Jobs Wed, 17 Jun 2026 10:38:57 Z https://alumnijobs.cofc.edu/jobs/rss/22356858/event-coordinator-529708 https://alumnijobs.cofc.edu/jobs/rss/22356858/event-coordinator-529708 Tuscaloosa, Alabama, Pay Grade/Pay Range:   Minimum: $44,200 - Midpoint: $55,300 (Salaried E6) Department/Organization:  207103 - CCIS Undergrad Studies Normal Work Schedule:  Monday - Friday 8:00am to 5:00pm; some after hours Job Summary:  The Event Coordinator oversees the implementation, execution, and follow-up for events hosted on- and off-campus. Creates invitations. Selects sites. Creates seating arrangements. Negotiates with florist, caterers, event space staff, print shops, etc. Manages on-site contract staff, students, and etc. Additional Department Summary:  Plans, markets, implements, executes, follows-up, and budgets events occurring on and off campus for the benefit of the College (Student Social Events, CommUnity, Share the Love, graduation receptions, Family Weekend events, Student Leader Banquet, Student Advising events, Honors Day, etc.). Advises the College’s Student Executive Council and assists in their strategic goals in service to the College. Required Minimum Qualifications:  Bachelor's degree and some event planning or coordination experience; OR associate's degree and two (2) years of event planning or coordination experience; OR high school diploma or GED and four (4) years of event planning or coordination experience. Skills and Knowledge:  Professionalism, organization, creativity, initiative, and attention to detail. Ability to work well with others. Project and timeline management skills. Excellent written and verbal communication skills. Ability to work with a variety of audiences including faculty, staff, current students, prospective students, campus partners, donors, and parents. Ability to self-start with little supervision and to function independently while also working effectively and strategically as part of a team. Original and creative thinking skills in design and implementation of new and existing external events and activities. Ability to visualize the big-picture goals of the College. Budget management skills. Ability to manage multiple and ongoing projects and determine appropriate priority for each. Strong problem-solving skills and ability to make decisions. Ability to operate under solid pressure and meet tight deadlines. Preferred Qualifications:  Experience working with Microsoft Office Suite (Word, Excel, etc.). Experience with and understanding of University systems (Concur, Banner, Denny, p-card, procurement, accounts payable, etc.). Background Investigation Statement: Prior to hiring, the final candidate(s) must successfully pass a pre-employment background investigation and information obtained from social media and other internet sources. A prior conviction reported as a result of the background investigation DOES NOT automatically disqualify a candidate from consideration for this position. A candidate with a prior conviction or negative behavioral red flags will receive an individualized review of the prior conviction or negative behavioral red flags before a hiring decision is made. Equal Employment Opportunity : The University of Alabama is an Equal Employment/Equal Educational Opportunity Institution. All qualified applicants will receive consideration for employment or volunteer status without regard to any legally protected basis and will not be discriminated against because of their protected status. Applicants and employees of this institution are protected under Federal law from discrimination on several bases. More information is available in the EEOC’s  Know Your Rights: Workplace discrimination is illegal  poster. The University of Alabama affirms its longstanding commitment to institutional neutrality, free speech, and academic freedom. Wed, 17 Jun 2026 00:34:52 -0400 https://alumnijobs.cofc.edu/jobs/rss/22349723/lead-barista-cafe-j-ivan-s-cafe https://alumnijobs.cofc.edu/jobs/rss/22349723/lead-barista-cafe-j-ivan-s-cafe Notre Dame, Indiana, Lead Barista Cafe J/Ivan's Cafe Notre Dame, IN, United States Full-time VP-UOES-Hospitality & Dining NIC2 Company Description The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!   Job Description The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for the position of full-time Lead Barista at Cafe J/Ivan's Cafe within our campus Hospitality department. The UOES division leads the University's event management, hospitality, and customer service functions while supporting student life, academic endeavors, research initiatives, athletics, alumni, and annual campus celebrations.   Lead Barista We are looking for a Lead Barista who is a master of their craft and a natural leader on the floor. As our primary 'Coffee Artist,' you will be the heartbeat of our peak revenue periods, ensuring every guest feels recognized and every latte is poured to perfection.   Key Responsibilities: Greet and anticipate the needs of guests, providing excellent service Prepare and serve coffee, tea, and other beverages according to brand standards Maintain a clean, organized, and sanitized work area, including dining and prep spaces Lead by example, while also training other employees on ND Hospitality standards, and the Brand standards of any represented products including coffee, other beverage, and food items Stock and replenish supplies in service and prep areas Process guest checks, handle payments, and follow accounting procedures Assist with cleaning, table arrangement, and trash removal Perform side work and support coworkers to ensure a seamless operation Qualifications Capable of managing time effectively with minimal supervision 1-2 years of Barista experience Positive and respectful attitude Excellent communication and listening skills Ability to maintain a standing position for extended periods of time (up to 6 hours at a time) Follow food safety procedures for handling, storing, and serving food products Additional Information Pay Rate: commensurate with experience The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990013584046-lead-barista-cafe-j-ivan-s-cafe Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-8492b2f6942245439f01389f4b8188dd Wed, 17 Jun 2026 02:23:24 -0400 https://alumnijobs.cofc.edu/jobs/rss/22344063/sous-chef-kitchen-manager-three-leaf-catering https://alumnijobs.cofc.edu/jobs/rss/22344063/sous-chef-kitchen-manager-three-leaf-catering Notre Dame, Indiana, Sous Chef (Kitchen Manager) Three Leaf Catering Notre Dame, IN, United States Full-time VP-UOES-Hospitality & Dining M1 Company Description The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Job Description The Sous Chef within Three Leaf Catering is responsible for leading and executing a diverse, high-volume catering program that spans catering events, retail cafe production, action stations, athletic events, tailgates, weddings, University Presidential events, formal galas, casual buffets and more. This role requires a hands-on culinary leader who thrives in a fast-paced, constantly evolving environment where adaptability, precision, and creativity are essential. Success in this role requires the ability to seamlessly transition between day-to-day production and elevated event execution while maintaining exceptional standards of quality, presentation, and hospitality across all service formats. The Sous Chef must be highly versatile-equally comfortable producing for a satellite cafe, leading a live action station, or executing refined plated service for high-profile events. This position plays a critical role in shaping the guest experience and requires strong collaboration, real-time problem-solving, and the ability to pivot quickly in response to changing menus, client expectations, and event conditions. Key Responsibilities & Time Allocation 35% - Culinary Execution & Event Production Lead hands-on food production across all catering formats, including daily cafe offerings, action stations, and high-end events. Execute menus with precision while maintaining the flexibility to adjust in real time based on event flow, client needs, and service demands. Ensure consistent quality, presentation, and timing across multiple simultaneous service channels. 25% - Event Execution & On-Site Leadership Oversee and actively participate in on-site catering events, including athletic functions, tailgates, weddings, galas, and presidential-level service. Lead event setup, execution, and breakdown while maintaining composure and high standards in dynamic, high-pressure environments. Serve as a visible culinary leader during service. 15% - Team Leadership & Development Direct and support culinary staff and event teams, setting clear expectations and reinforcing accountability. Provide hands-on coaching and training, particularly in event execution, plating, and service coordination. Foster a flexible, solutions-oriented team culture. 15% - Operations, Logistics & Production Planning Coordinate production schedules across multiple service streams, ensuring alignment with event timelines and cafe operations. Manage inventory, ordering, and prep allocation to support varied menus and fluctuating demand. Anticipate needs and adjust plans proactively. 10% - Food Safety, Sanitation & Quality Control Maintain strict adherence to all food safety and sanitation standards across kitchen and off-site environments. Ensure proper handling, transport, and service practices, keeping all operations clean, organized, and inspection-ready. Qualifications Required Education:  Associate's or Bachelor's degree in Culinary Arts (or a related field) or equivalent professional experience. Experience:  Minimum of 3-5 years of progressive culinary experience in high-volume food service environments. Leadership:  Demonstrated experience leading teams in a kitchen or production setting. Knowledge:  Expert-level understanding of food safety, sanitation, and production systems. Preferred Certification:  American Culinary Federation (ACF) certification - Certified Sous Chef (CSC). Environment:  Experience in collegiate or institutional dining environments. Scope:  Experience supporting large-scale, multi-station service models. Core Competencies Excellence in culinary execution and consistency. Strong team leadership and professional accountability. Operational efficiency and organizational mastery. Adaptability in high-volume, fast-paced environments. Deep commitment to hospitality and the student experience. Work Environment This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar. Additional Information Annual salary starting at: $55,000 Commensurate with Experience The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990013556257-sous-chef-kitchen-manager-three-leaf-catering Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-d5b0ee0a90e1114b818970bbad21f5e8 Wed, 17 Jun 2026 02:23:24 -0400 https://alumnijobs.cofc.edu/jobs/rss/22344066/sous-chef-kitchen-manager-campus-dining-multiple-positions-available https://alumnijobs.cofc.edu/jobs/rss/22344066/sous-chef-kitchen-manager-campus-dining-multiple-positions-available Notre Dame, Indiana, Sous Chef (Kitchen Manager) Campus Dining (Multiple Positions Available) Notre Dame, IN, United States Full-time VP-UOES-Hospitality & Dining M1 Company Description The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Job Description The Sous Chef provides critical leadership within Notre Dame Dining, driving the execution of a high-quality, student-centered culinary program across residential dining operations. Reporting to the Executive Sous Chef or Chef de Cuisine (contingent upon the selected career pathway), this position is responsible for daily kitchen operations, culinary excellence, and team leadership within an assigned dining hall or production area. This role ensures consistency, efficiency, and superior food preparation while contributing to a dynamic dining program that reflects innovation, hospitality, and the core values of the University of Notre Dame. Key Responsibilities 40% - Culinary Leadership & Execution Oversee daily food production within assigned stations, ensuring rigorous consistency, quality, and presentation standards. Execute menus in strict alignment with established recipes, culinary standards, and service expectations. Support menu implementation, including station setup, development, and the selection of high-quality ingredients. Maintain a strong culinary presence during service periods to ensure a premium student dining experience. 20% - Team Leadership & Development Supervise and direct culinary staff, including professional cooks and student employees, establishing clear expectations and maintaining accountability. Provide hands-on training in culinary techniques, safety protocols, sanitation, and production standards. Drive performance management through active coaching, constructive feedback, and daily engagement with team members. Foster a professional, team-oriented kitchen environment focused on continuous growth and consistency. 15% - Operations & Production Management Coordinate daily production schedules to align accurately with volume demands and service requirements. Manage inventory, ordering, and receiving to maintain optimal stock levels and product integrity. Monitor food cost controls through meticulous utilization, portioning, and waste reduction practices. Optimize kitchen workflows, including prep, pantry production, and service execution for maximum efficiency. 15% - Food Safety & Sanitation Ensure strict adherence to all local, state, and university health, safety, and sanitation standards. Monitor proper food handling, storage, labeling, and temperature controls throughout the production cycle. Maintain an organized, clean, and \'inspection-ready\' kitchen environment at all times. 10% - Student Experience & Engagement Enhance the dining environment through visible, approachable leadership during service hours. Support initiatives that elevate the student experience, including themed meals, special events, and menu innovation. Remain responsive to student feedback and evolving dietary preferences to ensure program relevance. Qualifications Required Education: Associate's or Bachelor's degree in Culinary Arts (or a related field) or equivalent professional experience. Experience: Minimum of 3-5 years of progressive culinary experience in high-volume food service environments. Leadership: Demonstrated experience leading teams in a kitchen or production setting. Knowledge: Expert-level understanding of food safety, sanitation, and production systems. Preferred Certification: American Culinary Federation (ACF) certification - Certified Sous Chef (CSC). Environment: Experience in collegiate or institutional dining environments. Scope: Experience supporting large-scale, multi-station service models. Core Competencies Excellence in culinary execution and consistency. Strong team leadership and professional accountability. Operational efficiency and organizational mastery. Adaptability in high-volume, fast-paced environments. Deep commitment to hospitality and the student experience. Work Environment This is a back-of-house (BOH) position operating within a fast-paced, high-volume residential dining environment. The role requires flexibility, including availability for evenings, weekends, and peak service periods aligned with the University academic calendar. Position Structure Reporting to the Executive Sous Chef or Chef de Cuisine, the Sous Chef supervises culinary staff and supports the successful day-to-day execution of dining operations within their assigned area, following their designated career pathway. Additional Information Annual Salary Starting at : $55,000 Commensurate with Experience The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990013555509-sous-chef-kitchen-manager-campus-dining-multiple-positions-available- Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-493488616eea1540aa3d5235516e761e Wed, 17 Jun 2026 02:23:24 -0400 https://alumnijobs.cofc.edu/jobs/rss/22342396/operations-supervisor-ii https://alumnijobs.cofc.edu/jobs/rss/22342396/operations-supervisor-ii East Lansing, Michigan, Position Summary Salary: $59,100.00 - $72,200.00 annually depending on experience.  MSU Benefits - Free comprehensive health care for you and your family as well as a 10% contribution toward your retirement; Generous sick, vacation, personal and holiday time. This position is not eligible for remote work; Regular, in-person attendance is required to meet business and customer needs.   This position is responsible for coordinating and overseeing the activities of custodial staff across a group of campus buildings, including the Veterinary Medical Center and porter custodians in Business College, BioMed Physical Sciences/Planetarium, Duffy Football, Engineering, Library, Multicultural Center, STEM, and Wells Hall.   Key duties include training and evaluating employees, planning staffing and scheduling, and enforcing departmental and University policies. The role also involves resolving employee complaints and grievances, maintaining inventory records, and responding to emergencies, inquiries, and complaints from faculty, students, tenants, and the public. Additionally, the position requires inspecting buildings to assess problems, damage, and overall condition to ensure timely repairs and uphold safety standards.   Detailed breakdown of job responsibilities is as follows:   40%: Direct the cleaning operations and Custodial staff to foster a high performance, innovative and collaborative culture by: Using Performance Excellence as a planning and evaluation tool to guide, engage, and motivate staff to succeed by using T-shaped goal development, with a concentration on succession planning and life-long learning; Recruit and retain a diverse staff of well qualified and high performing professionals; Create a positive work environment for employees, incorporating the University’s commitment to equal opportunity and diversity in hiring, retaining and promoting employees; Promote and enforce departmental practices and processes; Promote employee engagement by coaching and mentoring current staff to develop talents and expertise and empowering employees to use their full range of strengths and abilities; Lead with an emphasis on empathic employee engagement by interacting with staff at all levels and encouraging collaborative communication and innovation through teamwork; Act as a steward to preserve and maintain the campus as a teaching, demonstration and research resource for University faculty, staff, students and visitors; Ensure accountability by holding staff to University Polices, processes and procedures with an emphasis on safety, compliance and fiscal responsibility; Promote and enforce departmental policy on dependability for all staff.   35%: Train and evaluate all front-line employees in area of responsibility; plan staffing and time schedules.   15%: Enforce departmental and University rules and resolve employee complaints and grievances.   10%: Assist with preparing short-term goals and objectives for the employee; Evaluates performance of the key services by conducting cleanliness and process audits of employees utilizing departmental assessment tools   This position will engage in high performing, leading edge practices, valuing people, partners and stewardship.  Minimum Requirements Knowledge equivalent to that which would be acquired in the first two or three years in college, technical, vocational or business school with coursework in Human Resources, Communications or Business; one to three years of related and progressively more responsible or expansive work and supervisory experience in performing tasks related to the Custodial trade; or an equivalent combination of education and experience. Possession of a valid Michigan vehicle operator's license; must drive a University vehicle to perform job duties of this classification. Desired Qualifications Knowledge of mechanical and electrical systems in buildings; experience in computer usage, inventory control, health care facility cleaning, and hazardous materials regulations; experience with heavy metal buffers, scrubbers, and strippers; familiarity with University buildings and department needs; expertise in Microsoft Office products; knowledge of facilities operations; knowledge of University policies and practices; use of database software (such as EBS/SAP and Planon); good customer relations/service skills; ability to work independently and as an effective member of a team; ability to present concepts strategies to various audiences; solid organizational skills with the ability to multi-task yet give attention to detail with frequent interruptions; ability to work independently and on multiple projects simultaneously; aptitude and willingness to learn new software and data analysis tools and methodology.   A creative innovator dedicated to continuous learning, with a proven ability to communicate effectively across stakeholder groups. Brings strong technical expertise and thrives in team-oriented environments. A collaborative problem solver who identifies challenges and implements solutions that support and advance University priorities. Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Required Application Materials Please attach resume and cover letter.  Special Instructions Please attach resume and cover letter. Work Hours Monday - Friday: 12:30PM - 9:30PM. May be required to work after-hours, weekends, and holidays. Summary of Physical Demands Lifting trash from brute barrels to dumpster. Emptying recycling containers into curb carts. Putting away stock.  Summary of Health Risks Exposure to human blood, serum, tissue and other body fluids; and materials covered under Universal Precautions. Bidding eligibility ends June 16, 2026, 11:55 PM Wed, 17 Jun 2026 00:39:50 -0400 https://alumnijobs.cofc.edu/jobs/rss/22344065/executive-sous-chef-student-dining https://alumnijobs.cofc.edu/jobs/rss/22344065/executive-sous-chef-student-dining Notre Dame, Indiana, Executive Sous Chef Student Dining Notre Dame, IN, United States Full-time VP-UOES-Hospitality & Dining M1 Company Description The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you! Job Description The Executive Sous Chef serves as a senior culinary leader within Notre Dame Dining, responsible for translating strategic culinary vision into daily operational excellence across high-volume residential dining environments. This role partners closely with the Executive Chef to elevate the student dining experience through disciplined execution, culinary innovation, and strong back-of-house leadership. With a focus on consistency, quality, and team development, the Executive Sous Chef leads kitchen operations, ensures adherence to culinary standards, and supports the delivery of a best-in-class residential dining program that reflects the mission and community of Our Lady's University. Essential Duties and Responsibilities Culinary Leadership and Daily Execution - 30% Execute the culinary vision established by the Executive Chef across all stations, meal periods, and service platforms within Notre Dame Dining. Ensure consistent delivery of high-quality food in a high-volume residential dining environment, with attention to flavor, freshness, presentation, portioning, and overall student experience. Maintain a strong leadership presence during peak service periods to monitor execution, food quality, station readiness, product levels, service flow, and team performance. Support menu implementation, standardized recipe adherence, production timelines, and continuous refinement of culinary offerings. Uphold Notre Dame Dining standards for presentation, taste, temperature, freshness, and consistency across all food production areas. Work directly with culinary staff to correct execution issues in real time and reinforce expectations for quality, professionalism, and operational discipline. Back-of-House Operations and Production Management - 30% Oversee daily kitchen operations, including hot food production, pantry production, batch cooking, replenishment, service readiness, and closing standards. Direct production planning to ensure proper quantities are prepared based on meal period demand, service patterns, menu complexity, and operational needs. Ensure effective inventory management, ordering, receiving, storage, product rotation, and product utilization. Support food cost control through disciplined portioning, waste reduction, proper forecasting, cross-utilization of ingredients, and responsible production practices. Maintain strong organization, cleanliness, and accountability across all back-of-house areas, including prep kitchens, production areas, storage areas, coolers, freezers, and pot washing operations. Enforce all food safety, sanitation, HACCP, allergen awareness, labeling, and health regulation requirements. Identify operational issues, equipment concerns, workflow challenges, and production gaps, and communicate solutions to the Executive Chef. Team Leadership, Training, and Development - 25% Lead, coach, train, and develop culinary team members, including cooks, kitchen managers, and other assigned back-of-house staff. Provide hands-on instruction in culinary techniques, recipe execution, station organization, food handling, knife skills, batch production, plating, and service standards. Support the Executive Chef in building a culture of accountability, professionalism, respect, teamwork, and continuous improvement. Assist with performance management by providing regular feedback, identifying training needs, supporting corrective action when appropriate, and recognizing strong performance. Support scheduling alignment, labor deployment, and staffing models that meet service needs while promoting efficient use of labor. Serve as a visible and engaged leader in the kitchen, modeling Notre Dame Dining expectations for work ethic, communication, safety, cleanliness, and student-centered service. Help develop culinary talent and support progression pathways for team members seeking advancement within Notre Dame Dining. Operational Excellence, Collaboration, and Innovation - 15% Drive efficiency in kitchen workflows, production systems, service execution, communication routines, and operational handoffs. Collaborate with front-of-house leadership to ensure seamless service delivery, timely replenishment, strong station appearance, and a positive dining experience. Partner with the Executive Chef and culinary leadership team to test, train, and roll out new menu items, stations, service models, and culinary enhancements. Contribute ideas and operational feedback to support menu development, student satisfaction, residential dining innovation, and continuous improvement. Engage in cross-functional collaboration with campus partners as needed to support special meals, events, operational initiatives, and broader Notre Dame Dining priorities. Support the continued elevation of the residential dining brand through disciplined execution, thoughtful innovation, and a commitment to hospitality. Work Environment High-volume, fast-paced kitchen environment within a residential dining setting. Requires standing for extended periods and the ability to lift, move, and handle kitchen equipment, food products, and supplies. Requires regular presence during peak meal periods, including mornings, evenings, weekends, holidays, and special events based on operational needs. Must be able to work in hot, cold, wet, and physically demanding kitchen environments. Why Notre Dame Dining Notre Dame Dining is committed to delivering a residential dining program rooted in community, quality, hospitality, and care. The Executive Sous Chef plays a critical role in shaping daily experiences for thousands of students by supporting culinary excellence, operational discipline, and team development. Through strong leadership and consistent execution, this position contributes to a dining program that is both operationally excellent and deeply aligned with the values of the University. Qualifications Education and Experience Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field preferred. Minimum of 5-7 years of progressive culinary experience, including leadership experience in high-volume food service operations. Experience in residential dining, higher education, healthcare, hospitality, hotel, resort, or other large-scale food service environments preferred. Demonstrated experience leading culinary teams, managing production systems, supporting menu execution, and maintaining quality standards at scale. Certifications American Culinary Federation Certified Sous Chef, Certified Executive Chef, or higher-level culinary certification preferred. ServSafe Manager Certification required. Additional food safety, allergen, sanitation, or culinary leadership certifications preferred. Knowledge, Skills, and Abilities Strong culinary fundamentals with the ability to execute high-quality food at scale without compromising consistency, presentation, or flavor. Proven ability to lead, coach, and develop culinary teams in a fast-paced, high-volume environment. Deep understanding of food safety, sanitation, HACCP, allergen awareness, kitchen operations, inventory management, and production planning. Strong organizational, communication, and problem-solving skills. Ability to manage multiple priorities while maintaining attention to detail and service standards. Ability to work collaboratively with culinary leadership, front-of-house leadership, campus partners, and hourly team members. Demonstrated commitment to continuous improvement, culinary excellence, student satisfaction, and the mission of Notre Dame Dining. Additional Information Salary: Starting at $70,000/Annually The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity. To apply, visit https://jobs.smartrecruiters.com/UniversityOfNotreDame/3743990013555946-executive-sous-chef-student-dining Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-85f30e71250fb747b96445262658ef18 Wed, 17 Jun 2026 02:23:24 -0400 https://alumnijobs.cofc.edu/jobs/rss/22338004/food-service-aide-full-time-40-hours-academic-year https://alumnijobs.cofc.edu/jobs/rss/22338004/food-service-aide-full-time-40-hours-academic-year Kingston, Rhode Island, Food Service Aide (Full-Time, 40 hours, Academic Year) Posting Number: CS02260 FTE: FLSA: Pay Rate: Salary Range: $32,640 - $34,820 (ACADEMIC YEAR SALARY) Pay Grade Level: Grade 309 Union: C94/L528 - Council 94/Local 528 (Serv/Maint) Status: Academic Year, Permanent, Full-time Department: Dining Retail Operations Campus Location: Duties and Responsibilities: ILLUSTRATIVE EXAMPLES OF WORK PERFORMED: As assigned: To serve sandwiches, pastry, beverages, or other light refreshments to employees, general public, students, or to patients. To prepare and serve coffee, tea, milk drinks, fruit drinks or other beverages, ice cream sodas and other fountain beverages and refreshments; to make sandwiches and to perform simple cooking tasks such as cooking bacon, eggs, ham, etc. To sell a variety of sundry articles for personal use; to arrange stock on a counter, replenish supplies, take inventories according to explicit instructions, and to prepare simple reports relating to sales and inventories; to operate a cash register and to make change accurately and account for funds. To set tables with cutlery, sugar, salt and pepper, napkins, etc.; to fill water glasses; to take and transmit written or oral orders for food and beverages; to carry and serve such orders; to compute cost of such orders and present diners with checks for same; to clean tables when diners have eaten; when necessary, to remove dishes, cutlery, glassware, etc., to a designated place for washing. To do related work as required Required Qualifications: KNOWLEDGES, SKILLS AND CAPACITIES: A familiarity with the methods and techniques usually employed in serving diners at a counter or at a table and the ability to apply such methods and techniques; the ability to make sandwiches and to perform simple cooking task such as cooking bacon, eggs, ham, etc.; the ability to learn the operation of a cash register and to keep simple records; the ability to understand and follow simple instructions; the ability to perform duties in a courteous and cheerful manner; and related capacities and abilities. EDUCATION AND EXPERIENCE: EDUCATION: Such as may have been gained through: completion of ten school grades; or, EXPERIENCE: Such as may have been gained through: employment requiring the following of simple instructions in performing routine repetitive work such as serving persons at a counter or at a table, or as a sales clerk, or soda clerk. OR: any combination of education and experience that shall be substantially equivalent to the above Education and experience. SPECIAL REQUIREMENT: At the time of appointment must be physically qualified to perform assigned duties as evidenced by a physician's certificate. Preferred Qualifications: Posting Date: 06/08/2026 Closing Date: 6/17/2026 Special Instructions to Applicants: Full-Time, 40 hrs., Academic Year A generous benefits package including a tuition waiver for CCRI, RIC, and URI for the successful candidate, spouse, and dependents (if applicable) based on current education. paid time off, paid state holidays, and a mandatory retirement plan are also available in addition to many other types of benefits. To learn more about the benefits package, please visit: https://www.exploreemployeebenefits.ri.gov/ URI is unwavering in its commitment to equal opportunity, community, equity, and diversity. In furtherance of its mission to serve and support all learners as the state's public flagship university, URI continues to expand efforts to recruit and retain a broadly representative workforce as well as to regularly evaluate the effectiveness of those efforts. All employment decisions, including hiring, are made without regard to protected status. Qualified individuals with disabilities may request a reasonable accommodation by contacting the URI benefits office at 401-874-2416. For TTY assistance, contact R.I. Relay Services at 711. For positions covered by a collective bargaining agreement, the search process may be subject to applicable bargaining unit procedures. The successful candidate will be subject to a pre-employment criminal background report paid for by the University. To apply, visit https://jobs.uri.edu/postings/16738 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-5b88b933e3608a42b24ce24e8804cf35 Wed, 17 Jun 2026 02:21:01 -0400 https://alumnijobs.cofc.edu/jobs/rss/22338018/steward https://alumnijobs.cofc.edu/jobs/rss/22338018/steward Pasadena, California, Steward Caltech Job Category: Fulltime Regular Exempt Overtime Eligible: Overtime Eligible Benefits Eligible: Benefit Based Caltech is a world-renowned science and engineering institute that marshals some of the world's brightest minds and most innovative tools to address fundamental scientific questions. We thrive on finding and cultivating talented people who are passionate about what they do. Join us and be a part of the diverse Caltech community. Job Summary The Athenaeum is a private membership club on the beautiful campus of Caltech in Pasadena, California. Caltech, founded in 1891, is a world-renowned center of scientific study that ranks among the best universities in the world. The club was founded in 1930 as a gathering place for Nobel Laureates, faculty, and scholars to stimulate friendship and the exchange of ideas about science, art, and literature. Today, 90 years later, The Athenaeum continues to serve faculty, staff, students, and select community members as they gather to dine, celebrate, and entertain. The Athenaeum serves approximately 3,900 members, offering dining, private and special events, and lodging. The club is recognized as a 'Platinum Club of America' confirming its place among the top 50 private clubs in the country. Under general supervision, the Steward works on semi-routine assignments based on established procedures and verbal and/or written instructions where some judgment is required to accomplish tasks and solve problems. This is an Organizational Critical position. In the event of an emergency on campus, an employee designated as organizational critical is expected to report to Campus as soon as possible to assist in division/department response and recovery efforts. Job Duties Sweeps and mops kitchen and/or serving areas; cleans and sanitizes dish rooms; cleans special areas as necessary daily. Prepares three-compartment cleaning system according to sanitization protocols. Removes waste from customer dishes and trays; coordinates waste/trash removal and disposal from the dish room and other serving areas; disposes of boxes as appropriate. Conducts deep cleaning according to protocols; completes special cleaning assignments (i.e. ovens/grills, vents, walk-in coolers, bathrooms, doors, etc.) as requested. Cleans and stores pots, pans, and other equipment used by the cooks; may assist in putting away special equipment. Separates customer dishes and utensils according to standard operating procedures; loads and runs dishwasher according to instructions. Accounts for and brings back to dish room any utensils, dishes, decorations, equipment, etc. used during events. Responsible for storing chemicals and cleaning products. Communicates with other kitchen assistants to ensure that all work is accomplished by team. Assists others with set up of serving line and/or events as requested. May assist cooks in preparing and/or serving food. May stock items in coolers, provide ice and/or set-up containers needed for buffets, salad bars, or special events. Removes, checks, and stacks clean dishes according to protocol. Restocks dish station and storage according to needs. May clean dining room tables. May locate and bring special equipment to kitchen as requested (i.e. hotbox). Performs other related duties and responsibilities as required or assigned. Basic Qualifications 1 year of relevant work experience. Ability to lift and carry a minimum of 50 pounds repetitively throughout the day. Ability to lift trash bins, carry heavy dish trays, pots, and pans. Ability to stand for extended periods of time. Must be able to stoop, bend, and twist in order to perform the job. Must have in possession or be able to obtain a California Food Handlers Card within 30 days of hire. Ability to communicate effectively. Proven basic English skills. Applies somewhat advanced skills in kitchen services using standard procedures, techniques, and/or equipment to accomplish tasks and provide quality customer service. Required Documents Resume. California Food Handler Certificate (if already received). To be considered for this position please visit our web site and apply on line at the following link: https://hr.caltech.edu/work/job_openings We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-2f882282adc92a44b3edcdf0e05ff4e2 Wed, 17 Jun 2026 02:20:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/22334462/catering-banquet-server-5650c-berkeley-dining-86710 https://alumnijobs.cofc.edu/jobs/rss/22334462/catering-banquet-server-5650c-berkeley-dining-86710 Berkeley, California, Catering Banquet Server (5650C), Berkeley Dining - 86710 About Berkeley At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff. As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic and social value. We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles , Principles of Community , and Strategic Plan . At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups (staff organizations). Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. Find out more about how you can grow your career at UC Berkeley. Departmental Overview In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Cal Dining is a self-operated dining program focused on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Cal Dining serves over 5 million meals per year in 14 facilities with a combination of residential 'all you care to eat' dining, retail 'a la carte' dining, training table, early childhood meal production and catering. Cal Dining services the campus seven days per week , seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations. Position Summary This position is responsible for setting up catering orders at delivery location as ordered and specified by client, including food and non-food products etc. Ensure product quality, consistency, and presentation is maintained to meet customers' demands. Ensure proper dating, storage and rotations of food products and supplies are met. Application Review Date The First Review Date for this job is: June 19, 2026. For full consideration, please apply on or before the first review date. Responsibilities CATERING SERVICE Provide superior service to clients (including accurate knowledge of services provided, ingredients in dishes served, knowledge of wine and beverage service, etc.) at beverage reception, buffet meal or plated meal service. Control customer access at catered events including checking identification cards. Maintain the appearance and cleanliness of work areas, dining rooms, equipment and utensils, and furnishings used for catering. Ensure timely delivery and set up of food and non-food products for catered events; independently service event if needed by driving to and from event locations and Catering kitchen. Establish and maintain positive relations with our customers. Listen, and if possible, resolve customers' needs and report them to the manager and/or supervisor. Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction. Responsible for practicing good stewardship with university and customer resources. PREPARATION AND SET-UP Gather, set-up, prepare, replenish, and distribute beverages, food and non-food products in designated areas to ensure availability in a timely manner to meet customer demand. Assist in merchandising catered events. Assemble food and non-food products for transport between buildings utilizing carts or catering vehicle (when driving). Ensure all operational areas are clean and organized in a timely manner to meet customer demand. Prepare and appropriately display necessary signage for catered events. Safely operate, maintain, and identify problems with all equipment used in production and service. Set tables with formal silverware, napkins, centerpieces and beverages. Set up buffet tables with all necessary food and utensils. BREAKDOWN AND STORAGE Breakdown and clean supplies, dining room and equipment after catered event. Maintain inventory control of food and beverage for catered events. Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment, utensils used in food production, and vehicles. Store items such as china, linens, furniture, decorations, etc. after catered event. Professional development and other duties as assigned Required Qualifications Minimum of 2 years' experience in restaurant or catering environment. Customer service experience in a food service environment. Catering food service experience. Demonstrated ability to direct the work of others. Experience following directions related to job responsibilities. Ability to read, write, speak and understand English and follow oral/written instructions. Must be able to lift and carry up to 50 lbs. Ability to operate and maintain restaurant food service equipment. Bachelor's degree in related area and/or equivalent experience/training. Preferred Qualifications Experience in inventory control. Food preparation experience. Experience providing wait and/or bartender service. Experience delivering items. Knowledge of and/or ability to learn UC Berkeley campus. ServSafe Certification Salary & Benefits For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website. Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. This is a non-exempt, bi-weekly paid position. This is a full-time, partial-year career position that is eligible for full UC benefits. How to Apply To apply, please submit your resume and cover letter. Driving Required Required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program. Other Information This position is governed by the terms and conditions in the agreement for the Service Unit (SX) between the University of California and the American Federation of State, County and Municipal Employees (AFSCME). The current bargaining agreement manual can be found at: http://ucnet.universityofcalifornia.edu/labor/bargaining-units/sx/index.html . Partial-year appointments are career appointments established with regularly scheduled periods during which the incumbents remain employees but are not at work. These scheduled periods during which employees are not at work are designated as furloughs and are unpaid. Such scheduled periods need not be consecutive in time. Furloughs are not to exceed a total of three months in each calendar year. This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee. This recruitment has 2 openings. Conviction History Background This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check. Mandated Reporter This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults, or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter. As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. 'Misconduct' means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: UC Sexual Violence and Sexual Harassment Policy UC Anti-Discrimination Policy Abusive Conduct in the Workplace Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law. To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucb/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=86710&PostingSeq=1&SiteId=21&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-26736ee57a19f442bb6a3400e3919fa2 Wed, 17 Jun 2026 02:59:13 -0400 https://alumnijobs.cofc.edu/jobs/rss/22328891/sous-chef-supervisor https://alumnijobs.cofc.edu/jobs/rss/22328891/sous-chef-supervisor Poughkeepsie, New York, Sous Chef Supervisor R00033832 Poughkeepsie, NY Department Gordon Commons Job Family Administrator Vassar College is deeply committed to providing equal employment opportunities to all applicants and employees by promoting an environment of transparency and respect for differences. We welcome applications from individuals of all backgrounds who meet the qualifications of a posting. If you need to request an accommodation to fully participate in the search process, please contact careers@vassar.edu . Job Description Schedule: Wednesday, 6:30am - 2:30pm and Thursday - Sunday, 3:30pm - 11:30pm; Academic Year (35 weeks per year) Position Summary: The Sous Chef provides support for day-to-day culinary operations in a fast paced, high volume kitchen including, but not limited to monitoring food production, supervising unionized dining staff, and ensuring proper food handling techniques. This position provides direction on food production and presentation in conjunction with other culinary members and managers. This position is a member of a management team expected to develop a successful plan for meeting or exceeding student expectations of an on-campus food service. Vassar College, in partnership with Bon Appetit, focuses on local and sustainable ingredients, healthy food options and cooking from scratch. This role requires the availability and flexibility to work evening and weekend hours to support campus dining. Responsibilities: Monitors and directs food production by unionized staff using approved menus and production standards and properly communicates needs during peak service periods. Enforces 'batch cooking' with culinary staff on identified menu items to ensure freshness, quality, and nutritional value of product. Responsible for managing work schedules/deployments to ensure proper staffing as it pertains to job assignment, breaks, and performing the functions of the assignment. Supervise Dining Services hourly food service staff including, but not limited to coaching, training, and accountability as appropriate. In conjunction with Culinary management, monitors proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Demonstrates complete understanding of daily menu items and accurately explains them to staff and students. Ensures all serving areas are thoroughly cleaned before, during, and after service. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with students to address any concerns or special requests in a friendly, service-oriented manner including special diets related to food allergies or religious observance. Communicates important information through shift reports and/or directly to the supervisor. Supports the overall maintenance of the dining facility by appropriately addressing any maintenance needs. Comply with food safety protocols when storing food, sanitizing work stations, monitoring food temperatures, and serving to guests. Tracks product production through production records, consumption and waste. Informs Production Manager when supplies or product are low. Follows designated management tools to perform all aspects of the position. Not limited to opening/closing checklists, food safety logs, production records, and menus. Required knowledge, skills, and abilities: A minimum of two years of food service experience with at least 1 year in a supervisory capacity. Understanding of food allergies, celiac disease, and dietary preferences with a clear understanding of dietary religious needs including halal and kosher standards. Ability to work with others and to take and give direction. Strong oral and written communication skills. Comfortable using technology to support operations. Ability to lift heavy objects up to 50 pounds and frequently lift and push, pull or carry up to 30 pounds. Team lift anything greater than 50 pounds. Ability to stand and walk for the duration of a shift using repetitive motion with your upper body to complete tasks. Ability to interact effectively with a diverse community. Preferred knowledge, skills, and abilities: 2 years experience in managing culinary hourly staff. Food service experience in a higher education or industrial setting. Experience working with unionized staff. Associates degree or higher. ServSafe certification. Compensation: The compensation for this position is $33.42 - $39.92 per hour. When extending an offer, Vassar College considers factors such as (but not limited to) scope and responsibilities of the position, candidate's work experience, education/training, key skills, internal peer equity, budget, and other market and organizational considerations. The starting salary range represents the College's good faith and reasonable estimate at the time of posting. To apply, visit https://vassar.wd1.myworkdayjobs.com/en-US/Vassar-External/job/Poughkeepsie-NY/Sous-Chef-Supervisor_R00033832?jobFamilyGroup=71e2c39500161003e7c4fa7b8078820e&jobFamilyGroup=71e2c39500161003e7c4fed539988210&jobFamilyGroup=71e2c39500161003e7c506cf57a48214 . Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-5749582bcb77cf42ab9fd862d975d08d Wed, 17 Jun 2026 02:17:18 -0400 https://alumnijobs.cofc.edu/jobs/rss/22316220/instructional-specialist-i-hotel-culinary-arts-and-tourism-institute https://alumnijobs.cofc.edu/jobs/rss/22316220/instructional-specialist-i-hotel-culinary-arts-and-tourism-institute MD, Title: Instructional Specialist I-Hotel, Culinary Arts and Tourism Institute Department: Hotel, Culinary Arts & Tourism Campus Location: Arnold/Main Campus Salary Range: $66,810-$83,512 Work Mode: This position requires regular in-person presence on campus and at alternative locations, depending on class schedule and other assigned duties. Hours Per Week:  40 Work Schedule:   Position Type:  Full-Time Staff,  Exempt Position Summary The Instructional Specialist I for the Hotel, Culinary Arts and Tourism Institute (HCAT) plays a vital role in advancing hospitality education at Anne Arundel Community College. This position is responsible for delivering high-quality instruction across credit and noncredit courses, ensuring compliance with accreditation standards, and supporting the Institute’s mission through academic advising, student mentoring, curriculum development, and leadership of special events. As a key member of the HCAT team, the Instructional Specialist I contributes to the excellence and innovation that defines the program’s reputation. Job Duties and Responsibilities INSTRUCTION: • Deliver in-person and online instruction each term for assigned hospitality courses, including credit, noncredit, open enrollment, and contract-based offerings. • Prepare and maintain relevant course materials to support effective instruction and student learning. • Serve as lead instructor when assigned, overseeing course delivery and coordinating training with part-time faculty to ensure alignment with HCAT standards. • Collaborate with HCAT operations to identify and fulfill product and equipment needs for instructional and event purposes. CURRICULUM: • Recommend and assist in the development of curriculum updates to ensure relevance and alignment with current standards. • Incorporate curriculum changes as necessary to maintain currency across courses and programs. • Integrate a variety of technologies into the delivery of assigned courses and instructional programs. • Participate in the development and monitoring of: o Course and program outcome assessments o Digital Accessibility in course content and support resources o Curriculum reports ADMINISTRATIVE: • Prepare and submit projects and all related reports in accordance with established deadlines and directives. • Support and implement designated program goals and objectives, as well as the college’s strategic initiatives within HCAT operations. • Participate in the development of assigned course budgets. • Maintain accountability for operating within the approved budget framework. • Attend all required departmental, divisional, and assigned association meetings as requested. SPECIAL EVENT MANAGEMENT: • Lead front-of-house operations for HCAT special events, including but not limited to: o Completing banquet event orders (BEOs) o Assist with procuring food and supplies o Managing event setup, execution, and post-event cleanup OTHER DUTIES: • Assigned by the Assistant Director, Director and/or Dean. Required Qualifications: Bachelor’s degree in hospitality management, business management or related subject matter OR associate’s degree and Executive-level industry certification. Minimum of five years of food and hospitality industry experience. Minimum of two years’ experience teaching credit, noncredit, or continuing education courses, preferably in a college environment. Experience with mentoring and advising students. ServSafe Managers Certification or commensurate food safety certification Experience with curriculum development and digital accessibility. Strong organizational skills, including the ability to interact effectively and tactfully with diverse populations (students, administrators, faculty/staff, professional organizations/associations, and the public). Preferred Qualifications: Minimum of two years of demonstrated experience in planning and executing special events, preferred. Familiarity with microcomputer applications such as word processing, database management or industry specific point of sales systems. Knowledge of Microsoft Office required. Ability to work with minimal supervision with attention to details and deadlines. Anne Arundel Community College (AACC) is committed to enriching the educational experience it offers through the diversity of its faculty, administrators, and staff members. The college seeks to recruit and support a broadly diverse team who will contribute to the college's excellence, diversity of viewpoints and experiences, embrace concepts of equity and inclusiveness, and support the equal rights of all people by advancing the understanding and appreciation of differences including age, race, gender, ability, religious convictions, socio-economic status, ethnic heritage, or sexual orientation. While we appreciate your interest in employment with Anne Arundel Community College, applicants must be currently authorized to work in the U.S. on a full-time basis. Employment-based visa sponsorship (including H-1B sponsorship) is not available for any position. Pay dates occur on the 7th and 22nd of each month. If those dates fall on a weekend, the pay date occurs on the Friday prior to the 7th and 22nd. As an employee of the college, you are eligible for a comprehensive benefits package. In the best interest of the College, only individuals who are residents of Maryland or one of the following states will be eligible for employment at the college: Delaware, Pennsylvania, Virginia, West Virginia or the District of Columbia. The college will annually review this restriction and, if appropriate, expand the list of states of employment eligibility.   Wed, 17 Jun 2026 00:24:50 -0400 https://alumnijobs.cofc.edu/jobs/rss/22312932/full-time-snapdragon-stadium-premium-sous-chef https://alumnijobs.cofc.edu/jobs/rss/22312932/full-time-snapdragon-stadium-premium-sous-chef San Diego, California, Full Time - Snapdragon Stadium Premium Sous Chef Description COMPENSATION: Salary: $73,000-$77,000 annually. This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Additional information about our compensation scales is available at: https://apptrkr.com/get_redirect.php?id=7199122&targetURL= COMPENSATION: Salary: $73,000-$77,000 annually. This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs. In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies. Additional information about our compensation scales is available at: www.aztecshops.com/employment . SUMMARY: Manages a team of lead cooks, line cooks, prep cooks, stewards, and full-time kitchen employees. Assumes kitchen leadership responsibilities in the absence of the Executive Sous Chef. Oversees all aspects of daily food production and preparation for the Premium Department, including catering, clubs, and suites. Carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include menu development, kitchen product ordering, inventory management, and food production. Assists with interviewing, hiring, and training employees, as well as budgeting, forecasting, and planning. Responsible for assigning and directing work, appraising performance, and providing recognition, coaching, and disciplinary action when needed. Addresses employee concerns and resolves operational issues in a timely manner. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversees the daily operations in the kitchen for suites, catering, clubs and other areas. Manages and develops all kitchen staff, including hiring, promotions, discipline, and terminations. Delegates assignments, and oversees training and performance management to ensure efficient and compliant operations. Directs and oversees kitchen operations, ensuring appropriate allocation of labor and resources, and making real-time operational decisions to meet business demands. Establishes, implements, and enforces operational policies, procedures, and standards to ensure consistency, quality, and compliance with organizational objectives. Develops and executes menus aligned with demand, market trends, and financial performance goals, with accountability for profitability and cost management. Exercises discretion and independent judgment in planning production, managing food costs, labor utilization, and inventory control to meet budgetary targets. Oversees food preparation and production through subordinate staff, ensuring adherence to quality standards rather than performing routine manual tasks as a primary duty. Evaluates operational performance and implements process improvements to enhance efficiency, service quality, and guest satisfaction. Resolves escalated customer issues and operational challenges using independent judgment and decision-making authority. Directs compliance efforts related to health, safety, sanitation, and regulatory requirements; ensures readiness for inspections and audits. Establishes and monitors internal controls for inventory, purchasing, and cost management, with authority to make adjustments based on business needs. Builds and maintains strategic relationships with internal and external stakeholders, including vendors and university partners, and negotiates terms as appropriate. Oversees payroll processes, including reviewing and approving timecards, scheduling staff in UKG, and managing tip distribution, ensuring accuracy, compliance with labor laws, and alignment with budget and operational needs. Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. Minimum Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of catering production experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to https://apptrkr.com/get_redirect.php?id=7199122&targetURL= MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: High School Diploma or General Education Development (GED) degree required, plus at least two years of managerial experience in a high-volume commercial kitchen, large-scale hotel, or sports/entertainment venue. A degree or certificate of completion from an accredited culinary school is preferred. At least two years of catering production experience is required. Demonstrated experience managing staff, overseeing operations, scheduling, payroll, and day-to-day kitchen management is required. Strong interpersonal, leadership, organizational, and self-motivation skills required. Strong communication and interpersonal skills, computer literacy, mathematical/financial skills, and proven leadership skills are required. Valid Food Handler Certificate from the County of San Diego preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. While performing the duties of this job, the employee is occasionally required to sit. Frequently handle objects; key pad, papers and books. Employees are frequently required to stand, walk/move. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision and color vision for food preparation. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a food production area where there is frequent exposure to food fumes or airborne particles. The employee frequently works near moving mechanical parts and is exposed to humid and hot conditions as well as cleaning chemicals. Employees will work outside with exposure to varying weather conditions, dust, allergens, and work temperatures. The noise level in the work environment is usually moderate on non-event days and moderate to loud on event days. This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work. SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5 . Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year. BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity . To apply, visit https://cta.cadienttalent.com/index.jsp?POSTING_ID=107130458741&locale=en_US&SEQ=jobDetails&applicationName=AztecShopsLtdKTMDReqExt Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-b2eacf6cc26a784ab7660a89ba1d58bc Wed, 17 Jun 2026 02:58:26 -0400 https://alumnijobs.cofc.edu/jobs/rss/22306573/steamery-supervisor-on-campus-coffee-shop https://alumnijobs.cofc.edu/jobs/rss/22306573/steamery-supervisor-on-campus-coffee-shop Saint Peter, Minnesota, STEAMery Supervisor (On-Campus Coffee Shop) Dining Service Description JOB SUMMARY: This position is responsible for supervising the day-to-day operations of The STEAMery which includes but is not limited to preparing and serving food and beverages to students, staff, faculty, and guests of the College. Typical hours of operation: Monday-Friday from 6:00am-2:30pm, with the possibility of modified hours for events. Employment Status: Full-time (.76 FTE/9 months), Benefits-Eligible, Non-exempt (Hourly) Pay Range: $18.00-19.50 per hour MAIN RESPONSIBILITIES: Operations and Maintenance Prepare and assemble daily food menu items and specials. Demonstrate creativity in developing and maintaining the drink menu. Ensure that service, sanitation, and food products meet quality standards. Monitor food supplies and prepare orders for future service periods. Provide valuable customer feedback to the Executive Chef and Assistant Director of Dining Service. Perform preventative maintenance on equipment and make service calls as needed. Maintain a neat and clean work area and professional appearance. Accountable for cash and charge transactions in the cafe. Supervision and Training Co-Supervise the day-to-day operations of The STEAMery. Train and supervise student employees, providing work direction and leadership. Collaborate with the Assistant Director of Dining Service to provide input on the scheduling of student staff. Organize workflow and ensure employees understand their duties or delegated tasks. Team Collaboration and Customer Service Demonstrate the ability to work in a team setting, including effective communication with student employees, supervisors, and other staff members. Try new methods and accept suggestions/direction for changes in procedures. Provide excellent customer service to all guests. All other duties as assigned. Prerequisites MINIMUM QUALIFICATIONS: High School Diploma or equivalent Strong customer service skills with the ability to create a welcoming and positive atmosphere. Excellent communication and interpersonal skills, with the ability to effectively lead and motivate a team. Ability to manage cash transactions accurately and responsibly. Proficiency in maintaining cleanliness and adhering to health and safety standards. Experience in a supervisory role within a food service environment, preferred. Additional Information: This position requires some flexibility in scheduling, including some evenings and weekends, to accommodate the needs of the coffee shop. Physical requirements include the ability to stand for extended periods and lift moderate weights. This position has been designated as weather- or emergency-essential. In the event of a closure of the College, it is vital that you report to work if scheduled. You will receive regular pay for the hours normally scheduled to work that day plus your overtime rate at 1 times your regular rate for the actual hours worked during the closing. Gustavus offers competitive and comprehensive benefits which include: Medical insurance (which includes access to Nice Healthcare) as well as dental, vision, and life insurance Workplace accommodations for physical or mental health concerns Onsite health services Free parking, exercise classes, and use of library and athletic facilities Paid parental leave Employer contribution to retirement savings plan (after one year of employment) Tuition scholarships for dependents Tuition benefit plan for employees and spouse 13 paid Holidays + generous PTO plan Application Procedures: To apply for this position, please continue the process on our website, www.gustavus.edu/humanresources/employment to complete the online application and submit a resume, if available. Gustavus Adolphus College does not discriminate on the basis of race, color, national origin, ancestry, sex, disability, religion, age, sexual orientation, gender identity, or veteran status in its education or employment programs or activities. Gustavus Adolphus College is one of the nation's leading private liberal arts colleges serving approximately 1,800 students. The College aspires to be a community of persons from diverse backgrounds who respect and affirm the dignity of all people. Known for its strong science, writing, music, athletics, study-away, and service-learning programs, Gustavus is located on a scenic 340-acre hill in St. Peter, Minnesota only one hour southwest of the Twin Cities. Contact Bobbi Sellner | bsellner@gustavus.edu | 507-933-7689 Posted: Wed May 27, 2026 To apply, visit https://gustavus.edu/employment/job/2408 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-719f893117733948b8f58433d8ba534e Wed, 17 Jun 2026 02:16:49 -0400 https://alumnijobs.cofc.edu/jobs/rss/22303820/catering-manager https://alumnijobs.cofc.edu/jobs/rss/22303820/catering-manager Pasadena, California, Catering Manager Caltech Job Category: Fulltime Regular Exempt Overtime Eligible: Exempt Benefits Eligible: Benefit Based Caltech Dining Services Looking for a non-stop and exciting place to work? Caltech is a world-renowned science and engineering institute harboring some of the world's brightest minds. Our Caltech Dining Services Department (CDS) is in search of hiring and cultivating equally talented individuals who are positive, enthusiastic, and passionate about what they do. We are fast-paced, creative, hands-on, and round-the-clock. If you thrive on teamwork, have a great work ethic, positive attitude, and are indispensably flexible and quick to adapt to an always changing environment, join us and be a part of this leading edge and innovative community. Our mission is to provide great food, service, and experience for our students and community. CDS operates four dining units (Browne Cafe, Red Door Marketplace, Broad Cafe, and Avery Kitchen) for a campus community of 2000. We also serve over 950 students, 7 days a week, through our Meal Plan Program and maintain a burgeoning Catering Department. Job Summary The catering manager is responsible for catering sales, event execution, billing, operations, employee management, customer and vendor relations for the catering department. The primary functions of this position are to successfully lead and manage the Catering Department and its employees, working cohesively with all other CDS departments and managers, while continually working to improve our catering services on campus. This position is responsible for directly supervising catering staff. Essential Job Duties Responsible for sales, events and staff oversight for a catering department budget in excess of 1 million in sales Manages catering billing and is responsible for managing profitability of the catering department according to guidelines per higher management Promotes and markets services within the Institute Ability to adjust work schedule based on business needs, to include weekends, evenings and holidays, and extended hours as needed Oversees all events to ensure successful implementation, follow-through, and reconciliation Ability to coordinate and execute catering events from start to finish Responsible for working with the Catering Sous Chef to update and implement new menus with appropriate cost and effective marketing Daily review with event staff, weekly line-ups and debriefs Schedules weekly staffing calendar for both full-time catering staff and temporary staffing, per business needs Primary point of contact and management of all large scale, VIP, and specialty event services Ensures maximum standards of sanitation and food safety within catering operations Responsible for fostering teamwork and creating lines of communication between culinary staff and coordinators, and holding staff accountable for their duties as assigned Responsible for creating catering policies and procedures to ensure Caltech catering is capable of maintaining and improving its standards Other duties as assigned Basic Qualifications 5+ years sales and catering experience or equivalent Understanding and knowledge base of catering ins and outs Highly organized, detail oriented, with strong multitasking abilities Experience using Caterease or other catering software. Otherwise, demonstrates the ability to quickly learn our catering platform Strong time management skills and remains composed and focused while navigating challenging situations High level of professionalism required during high stress periods with proven ability to successfully manage multiple issues as they arise Physical ability to work on your feet, standing, walking, lifting, and carrying food and equipment, for long periods, as required per business needs Demonstrated strong leadership ability Demonstrated strong employee management skills Demonstrated team building ability Demonstrated ability to communicate with all levels of management Ability to show High level of professionalism required when handling client feedback and last-minute requests Demonstrated experience building menu items within a variety of service levels, including menu category knowledge and allergen awareness. Experience executing a wide variety of catering services: corporate, social events, plated, buffet, reception, concessions, and of course, delivery Experience working with a variety of vendors, as needed per event (florals, rentals, linens, tenting, etc) ServSafe Certification or the ability to obtain certification immediately after hire Physical ability to lift a minimum of 50 lbs, stand for long periods at a time, move, bend, twist, lift, push, pull, squat, reach, and walk Ability to complete administrative tasks including invoices, order forms, schedules, audio visual specs, menus, and budgets Proficient computer skills with the ability to communicate well via email, fill out templates, and order forms Adept ability to create signage for menus, food display, and all signage related to an event Must be able to communicate clearly and effectively in English Preferred Qualifications Food and beverage experience at a high-volume organization, preferably in a university setting Ability to speak Spanish, but not required Required Documents Resume To be considered for this position please visit our web site and apply on line at the following link: https://hr.caltech.edu/work/job_openings We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-1697319148949540bf9fe6b01dc11d32 Wed, 17 Jun 2026 02:20:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/22303818/guest-relations-coordinator https://alumnijobs.cofc.edu/jobs/rss/22303818/guest-relations-coordinator Pasadena, California, Guest Relations Coordinator Caltech Job Category: Occasional Exempt Overtime Eligible: Overtime Eligible Benefits Eligible: Non-Benefit Based Caltech is a world-renowned science and engineering institute that marshals some of the world's brightest minds and most innovative tools to address fundamental scientific questions. We thrive on finding and cultivating talented people who are passionate about what they do. Join us and be a part of the diverse Caltech community. Job Summary The Athenaeum is located on the Caltech campus. It is a very exciting and beautiful place to work, with its private club/country club environment and its upscale Hotel. For more information on The Athenaeum, please visit The Athenaeum's website https://www.athenaeumcaltech.com/ . Reporting to the Director, Hotel Operations & Membership, this position will handle, respond to, and service the inquiries, reservations, and special requests by Athenaeum members and guests. Responsibilities will also include, but are not limited to, updating the reservation system database, promoting Athenaeum special events where appropriate. They will work various shifts including day, swing and overnight. This position will answer phones, make reservations for the hotel/dining room/tennis courts, check in and check out of guests, answer member inquiries regarding payments and other questions pertaining to The Athenaeum. Schedule will vary on a rotating weekly basis including evenings, weekends and overnight. This is an Essential Reporting position. In the event of an emergency on campus, an employee designated as essential reporting has essential job skills that are needed for response and recovery and is expected to report to Campus as soon as possible. Essential Job Duties Answer phones; make reservations for the hotel, dining room and tennis courts, check in and checkout guests, answer member inquiries regarding payments and other questions pertaining to The Athenaeum. Enter hotel and dining reservations in the respective reservations systems. Work as a team with other front desk staff in maintaining room availability records, members, and guests personal accounts via automated reservation system. Process and post member and guest charges and collect payments upon check-out. Work as a team with other front desk staff in researching member account numbers to reconcile guest folio charges and billing issues. Record dining reservations received via phone, email, or at the front desk from members and guests. Respond to club Membership inquiries. Market and promote special events at The Athenaeum to members and guests whenever opportunities occur, both over the phone and in person. Responsible for all telephone calls received on The Athenaeum's trunk line, including routing calls to members, guests, or staff as required. Receive and/or deliver messages, mail, or parcels to members, guests, or staff, as necessary. Perform other duties as assigned. Basic Qualifications A minimum of 2 years of experience in the service or hospitality industry. Must have basic computer skills including MS Word, Excel, and POS data systems with accurate typing and 10 key. Excellent oral and written communications skills and experience providing high-level customer service in a professional manner. Must be able to work under limited supervision and perform multiple assignments in a dynamic workplace environment. Must have basic accounting skills. Preferred Qualifications Hotel or private club experience is preferred. Experience with hotel industry software is a plus. Required Documents Resume. To be considered for this position please visit our web site and apply on line at the following link: https://hr.caltech.edu/work/job_openings We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-e4dcf4f1a9e84840a19b5a24e9db4a52 Wed, 17 Jun 2026 02:20:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/22299622/cook https://alumnijobs.cofc.edu/jobs/rss/22299622/cook San Diego, California, Cook Position Title & Department: Cook - Sushi; Student Affairs - Pavilion Dining Posting # 5253 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in antiracist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission of creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center. Pavilion Dining is home to an array of unique dining concepts that fuse distinct ingredients and flavors to create delicious menus in an inviting environment. Menus were developed in partnership with the Culinary Institute of America at Greystone. Recipient of a Silver Loyal E. Horton Award presented by NACUFS for excellence in dining. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges . Detailed Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in antiracist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission of creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced The University seeks an individual with a strong interest in working in a mission-driven, faith-based institution. The role of a Cook - Sushi is working with the campus community and the responsibilities of the position are significantly tethered to the university's contemporary Roman Catholic mission. The Cook - Sushi is responsible for providing skilled assistance in the supervision and preparation of all Sushi food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. Duties and Responsibilities: Sushi Preparation: Prepare sushi rice and ingredients such as fish, vegetables, and seaweed according to traditional and creative recipes. Ensure all sushi items are fresh, properly portioned, and aesthetically pleasing. Sushi Presentation: Create visually appealing sushi presentations, including nigiri, sashimi, maki rolls, and specialty rolls, using traditional techniques and artistic flair. Good attention to detail in garnishing and arranging sushi plates to enhance the dining experience. Sushi Production: Supervises and participates in the quality and quantity preparation of all Sushi menu items. In the absence of the direct supervisor, has complete responsibility for the preparation of specified meals. Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation. Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed. Inspects work area for any problems or discrepancies and reports findings to supervisor. Assists in forecasting proper quantity preparation for each item served. Follows correct methods of preparation. Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, and texture. Ensures proper product portioning. Responsible for the timely delivery, setup, and dispensing of menued items as specified. Assists in completion of production/event records. Verifies quantity and quality of all incoming products. Ensures proper rotation and storage of all products. Operates all kitchen equipment properly. May assist in the determination and ordering of products and supplies. Assists in research, development, and testing of new recipes and menus. Attends weekly production meetings. Customer Satisfaction: Maintains good customer relations through attitude, appearance, and attention to detail in daily work. Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature. Assures that all foods are attractively garnished and appropriately displayed. Ensures that products are not held longer than establishing holding time frames. Services customer/guest needs with the appropriate sense of business urgency to provide quality service. Reports feedback from the customer to supervisor and/or area manager. Provides input on menu, and special meals in weekly production meetings. Personnel: Sets leadership example by the willingness to work on all job tasks. Provides consistent feedback to employees regarding performance. Responsible for a smooth workflow, communication, and ideas through a congenial, caring, and supportive attitude. Ensures that employees understand and adhere to all Dining Services policies and procedures. Delegates assignments as appropriate and follows up to ensure work is accurate and complete. Orients all-new part-time employees to the location of products and equipment. Trains all part-time employees in proper cooking procedures, cooking times, and temperatures. Trains part-time employees in the proper use of all equipment. Safety and Sanitation: Implements and maintains proper safety and sanitation standards in the workplace. Utilizes proper food handling methods and techniques. Assists in all scheduled cleanup operations. Operates equipment in an energy-efficient manner. Uses efficient startup/shutdown schedule for equipment. Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering. In absence of a supervisor, responsible for the security of the unit. Maintains kitchen cleanliness/sanitation during operation. Does not participate in unsafe acts and sets a good example for other workers. Reports all accidents and/or injuries to supervisor immediately. Reports all equipment maintenance problems to the supervisor. Knows the location of fire extinguishers and Ansul System pull stations and how to use them. Miscellaneous: Knows and follows all University and Dining Services policies and procedures. Cook - Sush is working in Retail areas will need to know how to use the POS system. Cook - Sush is may have to work as a cashier as needed and therefore know how to handle cash in all retail areas. Assist in monthly inventory. Other duties as assigned. Special Conditions of Employment: Must be able to work a varied hourly work schedule, including evenings, weekends, and holidays. Must be able to work a flexible schedule during intersession and summer conference periods. Must have excellent personal hygiene because of contact with food and food products. Background check:   Successful completion of a pre-employment background check. Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.  Job Requirements: Minimum Qualifications: Graduation from high school or GED equivalent. At least 3 years of related experience. Preferred Qualifications: Supervisory experience. Experience as a sushi chef in a high-volume restaurant or sushi bar. Certification from a culinary school or sushi training program. Performance Expectations - Knowledge, Skills and Abilities: Ability to work with minimal supervision. In-depth knowledge of Japanese cuisine, sushi preparation techniques, and sushi knife skills. Creative flair and attention to detail in sushi presentation. Strong understanding of food safety and sanitation practices. Ability to work efficiently and calmly under pressure in a fast-paced environment. Excellent communication and teamwork skills. Knowledge of proper cooking times, temperatures, and food preparation procedures and techniques. Strong communication skills and problem-solving abilities. Ability to organize personnel, work, and materials for maximum productivity. Proven ability to supervise and motivate staff. Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements. Certificates, Licenses, and Registration:  Must complete a 3-hour sanitation class as required by the San Diego Health Department. Must complete the University's Hazmat Communication Program. Must complete an 8-hour Serv Safe as required by the San Diego Health Department. Tools and Equipment Used: Various cooking and kitchen equipment (knives, ovens, slicers, carts, etc.) Cleaning equipment and chemicals. Posting Salary: $21.31 - $26.00 per hour; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers.  Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.   USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume Required   Click the 'Apply Now' button to complete our online application and, for full consideration, please upload a  resume  to your application profile for the hiring managers' review.  If you have any questions or difficulties please contact the Employment Services Team at  jobs@sandiego.edu.   Additional Details: 37.5 Hours per week Closing date:  Open until filled Note : External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree.   To apply, visit https://jobs.sandiego.edu/cw/en-us/job/497027 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-87fb94dea95eb948a9fb1de05c970c6c Wed, 17 Jun 2026 02:26:22 -0400 https://alumnijobs.cofc.edu/jobs/rss/22292667/cook-5523c-berkeley-dining-86371 https://alumnijobs.cofc.edu/jobs/rss/22292667/cook-5523c-berkeley-dining-86371 Berkeley, California, Cook (5523C), Berkeley Dining - 86371 About Berkeley At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom, and belonging make it a special place for students, faculty, and staff. As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic, and social value. We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles , Principles of Community , and Strategic Plan . At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups . Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. Find out more about how you can grow your career at UC Berkeley. Departmental Overview In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility, and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential 'all you care to eat' dining, retail 'a la carte' dining, training table, early childhood meal production and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day, employing 450 full and part-time staff and approximately 400 Cal student workers across multiple locations. Position Summary This position is a journeyman level and requires experience and competency in food preparation. Reports to Executive Chef. May assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Under the direction of the Manager, Executive Chef, Sous Chef, or Senior Cook, prepares main entrees, more complex starch recipes, and special sauces. Follows policies, rules, and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned. Application Review Date The First Review Date for this job is: June 2, 2026. For full consideration, please apply on or before the first review date. Job Scope Prepares various items to support Berkeley Dining's vision of providing great-tasting food for every palate in a wide variety of seasonal menus and ethnic specialties. Responsibilities Food Production (55%) Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Follow rules and policies for organic certification. Merchandise food including garnishing for serving line presentation. Participate in ongoing customer service programs which includes 'just in time' cooking, demonstration cooking and interaction with customers. Prepare food from scratch independently for multiple cycle menus. Make recommendations to Manager, Sous Chef or Senior Cook on problem recipes. Complete service records at end of meal period. Track and record food waste and donations. May be asked to assist in other areas of the operation working down in classification. May need to support location's operational needs'; locations may include but are not limited to Catering, Training Table and Early Childcare services by driving university vehicle to transport, pick-up and/or drop-off items such as marketing materials, tabling and events materials, food goods and supplies, kitchen equipment, uniform, and/or shoes, operational materials, or other operational needs that can be transferred amongst the larger department. Driving duties may require timely arrival and departure of Dining location(s) to meet service deadlines and/or needs. Performs other duties as assigned HACCP Principles: 1. Identify the potential consumer health hazards, 2. Identify the control points where the identified hazards may occur, 3. Establish critical limits for the potential hazards and safety measures, 4. Establish monitoring routines to ensure safety measures are working, 5. Establish appropriate responses if monitoring indicates a problem, 6. Establish accurate and detailed recordkeeping system that documents problems and the remedial steps to be taken, and 7. Establish a verification system that ensures the above steps are being followed. Quality Assurance (15%) Determine re-use values for food following HACCP guidelines. Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas. Batch cook food items as appropriate for organic and standard menu requirements. Frequently check service line to ensure quality control and HACCP standards are met. Store products to maximize quality and properly store leftover food. Prepare and date food samples taken from service. Establish and maintain positive relations with customers. Resolve customer needs when possible and communicate concerns to management. Interact professionally and positively with customers and co-workers. Practice good stewardship with university and customer resources. Prevent cross-contamination and maintain allergen awareness in all food preparation and service activities. Follow recipes and approved ingredients to ensure food safety compliance. Safety and Sanitation (15%) Safely operate and maintain equipment used in food production and service including mixers, food processors, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives, utensils, woks, and broilers. Identify problems with equipment and communicate issues appropriately. Ensure cleanliness, safety, and sanitation of designated storage and work areas, equipment, and utensils used in food production. Direction / Training (10%) Plan production schedules with Executive Chef, Manager, Sous Chef or Senior Cook. May instruct and direct kitchen staff to meet specified meal hour requirements. Direct service staff during meal service including presentation, plating, portion control, and quality control. Train production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef. Provide oversight and mentoring of food service workers and student staff. Professional Development and Other Duties (5%) Participate in professional development and training opportunities. Perform other duties as assigned. Required Qualifications Ability to read, write, and perform basic arithmetic calculations. Experience in food preparation and general maintenance in a kitchen. Ability to work independently and prepare multiple menu items for a meal. Ability to successfully perform demonstration cooking and prepare quality baked products. Ability to direct other staff. Ability to follow recipes. Demonstrated knowledge of food safety and sanitation. Proven organizational skills. Ability to complete service records accurately at the conclusion of a meal. Ability to lift and carry up to 50 lbs. Works in a safe and responsible manner while not putting others at risk, including complying with applicable policies and regulations, using personal safety gear, observing warning signs, learning about potential hazards, and reporting unsafe conditions. Preferred Qualifications Experience in large volume production. ServSafe or Food Service Handler Certification. Salary & Benefits For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website. Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions, including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The budgeted hourly range that the University reasonably expects to pay for this position is $25.71, Step 9.0. This is a non-exempt, bi-weekly paid position. This is a full-time (40 hours/week) Partial-Year Career position eligible for UC benefits. Partial-year appointments are career appointments established with regularly scheduled periods during which the incumbents remain employees but are not at work. These scheduled periods during which employees are not at work are designated as furloughs and are unpaid. Such scheduled periods need not be consecutive in time. Furloughs are not to exceed a total of three months in each calendar year. How to Apply To apply, please submit your resume. Driving Required Some positions filled under this posting may be required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program. Other Information This recruitment has 17 openings. The earliest anticipated start date will begin in August 2026, coinciding with the beginning of the Fall 2026 semester. This position is expected to work primarily on-site due to the operational and food service responsibilities associated with the role. This position may support multiple dining and hospitality operations across Cal Dining locations. This position is governed by the terms and conditions in the agreement for the Service Unit (SX) between the University of California and AFSCME. The current bargaining agreement manual can be found at: http://ucnet.universityofcalifornia.edu/labor/bargaining-units/sx/index.html This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee. Conviction History Background This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check. Mandated Reporter This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults, or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter. Misconduct SB 791 and AB 810 Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. 'Misconduct' means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: UC Sexual Violence and Sexual Harassment Policy UC Anti-Discrimination Policy Abusive Conduct in the Workplace Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law. To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucb/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=86371&PostingSeq=1&SiteId=21&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-494e81ed44f8e244a76ca360703dd907 Wed, 17 Jun 2026 02:59:13 -0400 https://alumnijobs.cofc.edu/jobs/rss/22259728/culinary-assistant-grill-cook https://alumnijobs.cofc.edu/jobs/rss/22259728/culinary-assistant-grill-cook PA, Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425?acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods. Who We Are: Swarthmore College Dining Services are owned and operated by the College. We are proud to provide the campus with quality dining experiences in a variety of inviting, comfortable venues. We pride ourselves in our cuisine and hospitality, and believe that dining is a critical part of building intentional community in the spirit of Swarthmore. Our mission is to provide fresh, nutritious, and satisfying food in a welcoming environment each and every day. Throughout our dining locations and catering, we offer a diverse menu using the highest-quality ingredients and locally grown and produced products wherever available. We strive to make dining with us a both delicious and inclusive experience, and we work collaboratively with students to accommodate their needs. The opportunity: As a member of the Dining Services department, the Culinary Assistant will work in any of the following stations depending on the schedule or need of the department roles: grill cook, grill assistant, salad prep, deli, prep cook. Working in a fast-paced and dynamic environment, having a passion for food, enjoying being part of an energetic team and the opportunity to make a difference in the student’s dining experience on Swarthmore’s campus. Possess exceptional customer service skills and have the ability to work in a fast-paced environment. Able to work independently and as part of a team. This person is able to prioritize and multitask. Prepare grilled food, deli meats, salad bar items and catering foods in accordance with the instructions, specifications and recipes provided. Prepare and provide food in a safe and timely manner. Required to have knowledge of cooking temperatures and knowledge of operating grill equipment and must keep the work area clean and sanitized at all times. This is a 9-month position, working between the months of August-May.  Essential Responsibilities Provides prompt, efficient, and friendly service to a diverse clientele. Perform start up duties. Plug in and turn on all cooking equipment, which include grill, oven, toasters, hearth and fryers. Set to proper temperatures. Foods/ingredients that need to be grilled or cooked are properly laid out, cut, cubed, and sliced according to specified requirements. Follows directions from the shifts lead cook  for meal production requirements Thoroughly wash and sanitize produce to be prepped Label with product name, prepared date and use by date Store food in correct racks with label for the days use Store in proper refrigerator/freezer Knowledge of food product, identification, and acceptable level of food quality Ensures food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standards Must know methods of food preparation, cooking times, and portion sizes to ensure food is prepared in prescribed manner Evaluates food quality and preparedness by tasting Cuts, trims, bones, and carves meats and poultry for cooking Responsible for using correct portions when cutting, preparing, and serving items Assists in other areas as needed Follow all food safety HACCP requirements Maintain a professional and clean appearance at all times Be sure food items are appropriately thawed prior to using. Manage inventory of food supplies. Understand all menu items and prepare these items according to recipes and item specifications. Prepares grilled items according to customer’s specifications. Must be able to use the grill to its full capacity. Must be able to cook and manage many orders at the same time while maintaining consistency and quality. Manage portions of grilled food items. Must be aware of production needed across all areas including grill, salad bar, deli, pizza  catering and  residential dining. This includes daily specials in these areas. Prioritize and complete multiple concurrent tasks. Maintain a clean and sanitized work area in accordance with ServSafe standards.Assists in cleaning all areas of the operation including light pot washing and using the dish machine. Prepares hot and cold sandwiches, wraps and pizzas neatly and in a timely manner according to the appropriate procedure and specifications Memorizes and understands all menu items and prepares these items according to recipes and item specifications. Additional Responsibilities Assist in setting up Bain Maries and salad bars and make sure that you have the appropriate amount of backup ingredients as stated by using established par levels. Label tops of containers that contain fresh ingredients with name of product, date and initial. Makes cold sandwiches according to the appropriate procedure. Performs other assignments as directed by a Supervisor or Manager. What you bring: Required Qualifications 2 years of cooking experience in a high-volume food establishment or completion of a culinary vocational training program. Excellent culinary knife skills Recipe scaling for various batch sizes Good interpersonal skills and the ability to work in a team environment Excellent customer service Ability to read and follow recipes Ability to communicate clearly Ability to read, write, comprehend, and follow verbal and written instructions to interact with students, faculty, and staff. Ability to communicate with co-workers and management with professionalism and respect. Preferred Qualifications Culinary program certificate 3-5 years of experience in high volume food establishment Serv-safe certification Food Allergen knowledge/certification Valid  PA driver's license Working Conditions: Fast paced, high volume environment. Seven day operation, including nights and weekends. Must be able to adapt to ever-changing demands of college dining services. Must work in inclement and severe weather conditions. Could be a noisy environment. Floors could be wet, non-slip shoes required. Temperature changes: variations in temperature, which are sufficiently marked and abrupt to cause noticeable bodily reactions. Interact with heated equipment, steam, and other at risk conditions. Physical Demands: Ability to carry and lift objects weighing up 25-40 lbs. Ability to carry heavy objects in close quarters. Ability to carry objects for a long period of time. Ability to perform kneeling, bending, squatting and reaching motions for extended times. Standing on a hard surface for extended periods of time. Involves repetitive motion. What You Will Get: You’ll work at one of the world's most renowned liberal arts Colleges, with incredible benefits, a stunning 420-acre campus, and a collaborative work environment. Join a team of passionate, creative people who work hard and have fun supporting the College students, faculty, and staff. We want to hear from you if you are excited about this role! The pay for this position is $21.53 per hour, which represents the College’s good faith and reasonable estimate of the range at the time of posting. Swarthmore College requires a PA Criminal background check for all staff positions prior to the start of employment. Preview our Benefits Flyer . We offer benefit plans starting at zero cost! Upon benefit eligibility, the College contributes 10% of an employee’s salary to their retirement account. Employees are 100% vested in their accounts on the date participation begins. 2026 Swarthmore Benefits Guidebook Retirement Plans Tuition Grant Program Tuition Reimbursement Program Paid Time Off (Staff) Holiday Schedule Swarthmore College is committed to creating a culture of respect and inclusion so that every member of our community feels a sense of belonging. We actively seek and welcome candidates with diverse perspectives and experiences, exceptional qualifications, and a demonstrable commitment to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer and does not discriminate based on any identity or characteristic protected by law or College Policy. Wed, 17 Jun 2026 00:27:25 -0400 https://alumnijobs.cofc.edu/jobs/rss/22247776/campus-dining-manager https://alumnijobs.cofc.edu/jobs/rss/22247776/campus-dining-manager Syracuse, New York, Campus Dining Manager Job #: 042757 Location Syracuse, NY Pay Range: $69,000 - $80,000 Hours: Standard University business hours 8:30am - 5:00pm (academic year) 8:00am - 4:30pm (summer This role requires schedule flexibility, including evenings and weekends, based on operational needs. Job Type: Full Time Job Description: Syracuse University Campus Dining is comprised of more than 30 on-campus eateries, including multiple All You Care to Eat dining rooms, cafs, coffee houses, national brand franchise food courts, and retail convenience stores. The Campus Dining Manager is responsible for the oversight and operational strategy of a designated Campus Dining location, supervising exempt supervisors and hourly employees. The manager is accountable for the overall operation of campus dining, managing, training, and holding all staff accountable. The manager oversees all employment-related decisions, including hiring, training, evaluation, promotion, and termination within the unit. Additionally, the role involves planning and developing menus, forecast food needs, maintain inventory and service records, and developing budget recommendations. The manager also reviews and adjusts labor and food costs to achieve departmental goals. The Campus Dining Manager provides unit leadership to uphold all quality and safety standards as set by the Office of the Chief Operations Officer. Education and Experience: Bachelors degree with 3-5 years of experience in food service management or an associate degree with 5-8 years of experience in food service management. Higher education employment experience in a leadership role preferred. Formal culinary training preferred. Union work environment experience preferred. Skills and Knowledge: Excellent leadership, organizational, time management and communication skills. Well-developed analytical, technical, computer and oral and written communication are necessary for this position. Ability to make autonomous, data-driven decisions based on current business operations and defined departmental strategy. Knowledgeable in current culinary trends and specialty areas: i.e., Kosher and Halal dietary rules; international cuisine, national franchise brand standards. Must be able to teach and motivate all employees: supervisors, union, student, and temporary employees. Must be able to support all areas of Campus Dining, including flexible/rotating work shift times. Responsibilities: Oversee, train, and provide strategic direction for exempt supervisors and hourly employees: including union, student, and temporary employees. Manage all aspects of employment, including evaluation, promotion, performance management, and termination decisions within the unit. Develop and maintain base staffing models for the unit location. Independently make data-driven decisions aligned with current business operations and departmental strategy. Utilize advanced analytical, technical, computer, and communication skills to ensure safe, efficient operations and deliver an exceptional culinary experience for customers. Prepare and present unit operational business review reports to senior leadership. Partner with Executive Chef to plan and develop menus, forecast food requirements, and maintain accurate inventory and service records. Develop budget recommendations and adjust labor and food costs to meet departmental objectives. Lead the unit achieving all safety, sanitation and quality compliance metrics and audits. Ensure proper staff training and address any non-compliance issues. Serve as a primary point of contact for all unit location inspections by university and government entities. Including supporting other Campus Dining work locations and the Catering Services Department at events as needed. All other duties as assigned. About Syracuse University: Syracuse University is a private, international research university with distinctive academics, diversely unique offerings, and an undeniable spirit. Located in the geographic heart of New York State, with a global footprint, and over 150 years of history, Syracuse University offers a quintessential college experience. The scope of Syracuse University is a testament to its strengths: a pioneering history dating back to 1870; a choice of more than 200 majors, 100 minors, and 200 advanced degree programs offered across the Universitys 13 schools and colleges; over 15,000 undergraduates and over 6,000 graduate students; more than a quarter of a million alumni in 160 countries; and a student population from all 50 U.S. states and 123 countries. For more information, please visit http://www.syracuse.edu. About the Syracuse area: Syracuse is a medium-sized city situated in the geographic center of New York State approximately 250 miles northwest of New York City. The metro-area population totals approximately 500,000. The area offers a low cost of living and provides many social, cultural, and recreational options, including parks, museums, festivals, professional regional theater, and premier shopping venues. Syracuse and Central New York present a wide range of seasonal recreation and attractions ranging from water skiing and snow skiing, hiking in the Adirondacks, touring the historic sites, visiting wineries along the Finger Lakes, and biking on trails along the Erie Canal. Application Deadline: Full Consideration By: To apply, visit https://www.sujobopps.com/postings/112910 Syracuse University is an equal-opportunity institution. The University prohibits discrimination and harassment based on race, color, creed, religion, sex, gender, national origin, citizenship, ethnicity, marital status, age, disability, sexual orientation, gender identity and gender expression, veteran status, or any other status protected by applicable law to the extent prohibited by law. This nondiscrimination policy covers admissions, employment, and access to and treatment in University programs, services, and activities. Syracuse University has a long history of engaging veterans and the military-connected community through its educational programs, community outreach, and employment programs. After World War II, Syracuse University welcomed more than 10,000 returning veterans to our campus, and those veterans literally transformed Syracuse University into the national research institution it is today. The Universitys contemporary commitment to veterans builds on this historical legacy, and extends to both class-leading initiatives focused on making an SU degree accessible and affordable to the post-9/11 generation of veterans, and also programs designed to position Syracuse University as the employer of choice for military veterans, members of the Guard and Reserve, and military family members. Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-00bf76aee12def4d8146d7036af9dffc Wed, 17 Jun 2026 02:31:10 -0400 https://alumnijobs.cofc.edu/jobs/rss/22227041/seasonal-part-time-snapdragon-stadium-club-supervisor https://alumnijobs.cofc.edu/jobs/rss/22227041/seasonal-part-time-snapdragon-stadium-club-supervisor San Diego, California, Seasonal Part Time - Snapdragon Stadium Club Supervisor Description COMPENSATION: Pay Rate: $24.00 per hour SUMMARY: Manages the overall operation of a premium club at Snapdragon Stadium. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. OPERATIONS Ability to multi-task and prioritize in a deadline-oriented environment. Manage daily responsibilities of all club premium employees to include side-work, sanitation, and timecards. Set-up and breakdown for all clubs including space layout, equipment load-in and staff assignments. Oversees Front of House (FOH) and Back of House (BOH) operations, and ensures all clubs are activating at the highest level. Responsible for the inventory of equipment, small wares, disposables, and beverages. Plans and prepares event schedules and assigns employees to specific duties and tasks. Ensures that all equipment is in proper operational condition and is cleaned on a regular basis. Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'exceed standards.' Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. STAFFING & DEVELOPMENT Provide supervision, leadership, training, and development of staff including but not limited to club supervisors, club servers/staff, in-seat servers/runners, and in-seat pantry staff. Completes and maintains ServSafe Managers certification & ServSafe Alcohol certification. GUEST SERVICES Build and maintain strong relationships with premium ticket holders. Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership and management skills. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, Spectra management and university personnel. Makes daily adjustments to load lists and itineraries based on customer needs and informs Senior Club Manager of any customer issues or complaints. Addresses complaints and resolves problems. Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue. Manage special dietary needs. Minimum Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: At least one year of supervisory experience; or equivalent combination of education and experience. Stadium/ Premium club level experience preferred. Food and beverage knowledge required. Cash handling/point of sale experience preferred. Ability to work flexible hours (evenings, nights, weekends, holidays). Strong communications, customer service, detailed orientation and computer literacy are required. Food Handler's certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Second language abilities in Spanish are helpful but not required. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a traditional office setting with occasional travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. As needed to work outdoors; exposure to varying weather conditions, dust, allergens, work temperatures and noise. SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to https://apptrkr.com/get_redirect.php?id=7103916&targetURL= COMPENSATION: Pay Rate: $24.00 per hour SUMMARY: Manages the overall operation of a premium club at Snapdragon Stadium. ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION: NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. OPERATIONS Ability to multi-task and prioritize in a deadline-oriented environment. Manage daily responsibilities of all club premium employees to include side-work, sanitation, and timecards. Set-up and breakdown for all clubs including space layout, equipment load-in and staff assignments. Oversees Front of House (FOH) and Back of House (BOH) operations, and ensures all clubs are activating at the highest level. Responsible for the inventory of equipment, small wares, disposables, and beverages. Plans and prepares event schedules and assigns employees to specific duties and tasks. Ensures that all equipment is in proper operational condition and is cleaned on a regular basis. Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'exceed standards.' Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health. Other duties as assigned. STAFFING & DEVELOPMENT Provide supervision, leadership, training, and development of staff including but not limited to club supervisors, club servers/staff, in-seat servers/runners, and in-seat pantry staff. Completes and maintains ServSafe Managers certification & ServSafe Alcohol certification. GUEST SERVICES Build and maintain strong relationships with premium ticket holders. Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership and management skills. Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, Spectra management and university personnel. Makes daily adjustments to load lists and itineraries based on customer needs and informs Senior Club Manager of any customer issues or complaints. Addresses complaints and resolves problems. Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue. Manage special dietary needs. Minimum Requirements MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: At least one year of supervisory experience; or equivalent combination of education and experience. Stadium/ Premium club level experience preferred. Food and beverage knowledge required. Cash handling/point of sale experience preferred. Ability to work flexible hours (evenings, nights, weekends, holidays). Strong communications, customer service, detailed orientation and computer literacy are required. Food Handler's certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Second language abilities in Spanish are helpful but not required. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a traditional office setting with occasional travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. As needed to work outdoors; exposure to varying weather conditions, dust, allergens, work temperatures and noise. SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to https://apptrkr.com/get_redirect.php?id=7103916&targetURL= MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED: At least one year of supervisory experience; or equivalent combination of education and experience. Stadium/ Premium club level experience preferred. Food and beverage knowledge required. Cash handling/point of sale experience preferred. Ability to work flexible hours (evenings, nights, weekends, holidays). Strong communications, customer service, detailed orientation and computer literacy are required. Food Handler's certificate from the County of San Diego is preferred. For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS LANGUAGE SKILLS: Must be able to read, write and understand English. Second language abilities in Spanish are helpful but not required. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization. MATHEMATICAL SKILLS: Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data. REASONING ABILITY: Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills. MANUAL DEXTERITY: Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment. PHYSICAL COMMUNICATION: Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds. PHYSICAL DEMANDS: Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds. WORKING CONDITIONS AND HAZARDS Work is regularly performed in a traditional office setting with occasional travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. As needed to work outdoors; exposure to varying weather conditions, dust, allergens, work temperatures and noise. SUPPLEMENTAL INFORMATION: The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5 . BACKGROUND CHECK INFORMATION: A background check will be conducted after a conditional offer of employment is extended by the company and accepted by the applicant and must be satisfactorily completed prior to any applicant beginning work in a full-time, part-time non-student, or sensitive student capacity with Aztec Shops Ltd. Background checks will include, at minimum, verification of education and employment histories, criminal records, national sex offender registry check, and references. Additionally, based on the nature and scope of the position, the background check may also include a credit report, motor vehicle report, and verification of professional licenses. Failure to answer background check questions honestly, and satisfactorily complete the background check may affect the employment status of applicants or continued employment of current Aztec Shops employees who apply for promotional positions which require a background check. Aztec Shops Ltd. complies with all applicable federal, state and local laws, including California Fair Chance Act, when conducting background checks. Aztec Shops will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if Aztec Shops is concerned about criminal history that is directly related to the job, you will be given notice and an opportunity to respond and provide additional information such as rehabilitation efforts or mitigating circumstances, or information pertaining to the accuracy of the background report. Aztec Shops will consider all evidence of rehabilitation and mitigating circumstances. Find out more about the Fair Chance Act by visiting the Civil Rights Department Fair Chance Act webpage. Aztec Shops is a diverse community representing many perspectives, beliefs, and identities. We are committed to fostering an inclusive, respectful culture that promotes open communication, mutual respect, and a sense of belonging, to support the success of both our employees and students. All Aztec Shops programs and activities are open and accessible to all individuals, regardless of race, sex, color, ethnicity, or national origin, and other characteristics protected by law. Consistent with California and federal civil rights laws, Aztec Shops maintains a Nondiscrimination Policy that prohibits discriminatory preferential treatment, segregation, and all forms of unlawful discrimination, harassment, and retaliation in all programs, policies, and practices. Aztec Shops is dedicated to providing equal opportunity in employment and ensuring that no employee or applicant faces unlawful discrimination or preferential treatment based on race, sex, color, ethnicity, national origin or any other characteristic protected by law. This commitment applies to all aspects of employment, including but not limited to recruitment, hiring, promotion, compensation, benefits, training, job assignments, disciplinary actions, and terminations. Our commitment to equal opportunity ensures that every employee has access to the resources and support needed to thrive and succeed. Aztec Shops complies with Title VII of the Civil Rights Act of 1964, the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act, and other applicable state and federal anti-discrimination laws. For additional information about the SDSU campus policy please visit Affirming Equal Opportunity . To apply, visit https://cta.cadienttalent.com/index.jsp?POSTING_ID=106866568057&locale=en_US&SEQ=jobDetails&applicationName=AztecShopsLtdKTMDReqExt Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-8973de519b205b4bb42ea0786d02fbbe Wed, 17 Jun 2026 02:58:26 -0400 https://alumnijobs.cofc.edu/jobs/rss/22223592/chef-5523c-lawrence-hall-of-science-85759 https://alumnijobs.cofc.edu/jobs/rss/22223592/chef-5523c-lawrence-hall-of-science-85759 Berkeley, California, Chef (5523C) Lawrence Hall of Science, 85759 About Berkeley At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff. As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic and social value. We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles , Principles of Community , and Strategic Plan . At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups (staff organizations). Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. Find out more about how you can grow your career at UC Berkeley. Departmental Overview Located in the hills above the UC Berkeley campus, The Lawrence Hall of Science, UC Berkeley's public science center, inspires and engages millions each year through science discovery and learning in ways that advance equity and opportunity. Located in the hills above the UC Berkeley campus, The Lawrence welcomes over 100,000 visitors per year to programs and events onsite and hundreds of thousands more in schools and community settings across Northern California. Our programs, products, and research impact youth, communities, educators, leaders and partners locally, nationally and globally. The Lawrence Hall of Science is the home of UC Berkeley's ottoy Initiative. The ottoy Initiative aims to foster understanding of and respect for Ohlone people and culture and to repair and improve UC Berkeley's relationship with the Ohlone community. Position Summary As the home of UC Berkeley's ottoy Initiative, The Lawrence Hall of Science offers multiple culinary experiences at The Lawrence and across the UC Berkeley campus designed to foster understanding of and respect for Ohlone people and culture. These experiences are all serviced by ammatka Kitchen which will be located in The Lawrence's existing kitchen and cafe space which has been closed since 2020. Under the direction of ottoy Initiative leaders (Cafe Ohlone co-founders Vincent Medina and Louis Trevino), The ammatka kitchen will prepare, cook, and serve a combination of made-to-order and grab-and-go food for sale in the onsite cafe and other culinary offerings that will be served in other campus venues. The ammatka Cook position requires knowledge of all aspects of food service operations, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; greeting customers, and executing transactions. This position has experience and competency in food preparation. May assume a leadership role in the kitchen in organizing and directing the production staff for residence hall meal service. Prepares main entrees, more complex starch recipes, and special sauces. Follows policies, rules and regulations of the University and the department. The incumbent will be required to maintain sanitation and safety standards in a campus kitchen and ensures that health and safety guidelines are practiced by others. Performs other related duties as assigned. We welcome candidates who have demonstrated capacity to create inclusive work environments, work effectively on diverse teams, and serve the diverse communities with whom we currently work and want to attract. We are committed to hiring and retaining racially and gender diverse, culturally competent leaders at all levels of the organization who reflect the demographics of our community and continually deepen their skills and competencies. Given the particular goals of the ottoy culinary experiences, we seek applicants who are interested in advancing the goals of the ottoy initiative and/or a passion for connecting food and culture. Application Review Date The First Review Date for this job is: May 5, 2026 Responsibilities Food Production. Prepare assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Follow rules and policies for organic certification. Merchandise food, including garnishing for serving line presentation. Participate in ongoing customer service programs which includes 'just in time' cooking, demonstration cooking and interaction with customers. Prepare food from scratch independently for multiple cycle menus. Make recommendations to ottoy Culinary Manager on problem recipes. Complete service records at end of meal period. Track and record food waste and donations. Generate daily production schedules based on service needs. Prepare, package, and deliver Discovery Store items daily; manage all store items, restock, setting pars, and ensure quality is within standards. Lead Cold Production food items and desserts for regular cafe service prior to scheduled store opening to ensure adequate coverage througout day. Quality Assurance. Can decide re-use values for food, following HACCP guidelines. Distribute prepared food at correct temperatures prior to service for specified meals to designated serving areas. Batch cooks food items as appropriate for organic and standard menu. Frequently check service line to ensure quality control and HACCP standards are met. Store products to maximize quality. Store leftover food properly and with Manager and/or plans usage. Prepare and date food samples taken from service. Establish and maintain positive relations with our customers. Listen, and if possible, resolve customers' needs and report them to the manager and/or supervisor. Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction. Responsible for practicing good stewardship with university and customer resources. Prevents cross-contamination -the transfer of pathogens (any agent that can cause disease) from one surface or food to another. Be aware of potential allergens -any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts. Be ready to answer questions about a dish that may contain an allergen. Make sure allergen is not transferred from one surface or food to another surface or food not containing the allergen. Follow recipes and no secret ingredients. Safety and Sanitation. Safely operate and maintain all following equipment used in food production and service, including: mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc. Identify problems with equipment. Ensure the cleanliness, safety, and sanitation of designated storage and work areas, large and small equipment and utensils used in food production. Performs other duties as assigned HACCP Principles. Identify the potential consumer health hazards, Identify the control points where the identified hazards may occur, Establish critical limits for the potential hazards and safety measures, Establish monitoring routines to ensure safety measures are working, Establish appropriate responses if monitoring indicates a problem, Establish accurate and detailed recordkeeping system that documents problems and the remedial steps to be taken, and Establish a verification system that ensures the above steps are being followed. May be asked to assist in other areas of the operation working down in classification. As safety champion, AM cook is responsible for organizing monthly safety meetings, developing training for kitchen staff, and ensuring safe policies and procedures are followed throughout unit. Direction/Training. Plan own production schedule with ottoy Initiative Leaders, Manager, and others; may instruct and direct the work of the kitchen staff to meet specified meal hour requirements. Direct service staff during meal service, i.e. presentation, plating, portion control, quality control.Train other production staff, including demonstration cooking, in absence of Senior Cook or Sous Chef. Provide oversight and mentoring of food service workers and student staff. Perform additional tasks as required, participate in organizational activities that advance the well-being of The Lawrence Hall of Science and the ottoy Initiative, and engage in opportunities for professional growth. Required Qualifications Three years of experience in food preparation and general maintenance of a kitchen area; or an equivalent combination of education and experience. Ability to read, write, perform basic arithmetic calculations. Experience in food preparation and general maintenance in a kitchen. Ability to work independently and to prepare multiple menu items for a meal. Ability to successfully perform demonstration cooking and to prepare quality baked products. Ability to direct and instruct other staff. Ability to follow recipes and to take and incorporate feedback. Demonstrated knowledge of food safety and sanitation. Proven organizational skills. Ability to complete service records accurately at the conclusion of a meal. Ability to lift and carry up to 50 lbs. IIPP Requirements - Works in a safe and responsible manner while not putting others at risk. This includes complying with applicable policies and regulations, using personal safety gear; observing warning signs; learning about potential hazards; and reporting unsafe conditions. Experience plating and packaging food in aesthetically pleasing manner. EDUCATION High school diploma and/or equivalent certification/experience. LICENSES/CERTIFICATIONS ServSafe or Food Service Handler Certification. Preferred Qualifications Experience in large volume production. Knowledge and/or experience related to using indigenous ingredients in food preparation. Knowledge and/or experience related to cultivating cultural appreciation through culinary experiences. Knowledge related to advancing food sustainability and security. Experience in a foodservice operation in public-facing, cultural organization. Salary & Benefits For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website. Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. This is a full-time (40 hours/week), career position that is eligible for UC Benefits. This is a non-exempt, biweekly-paid position. How to Apply To apply, please submit your resume and cover letter. Other Information This position is governed by the terms and conditions in the agreement for the Service Unit (SX) between the University of California and the American Federation of State, County and Municipal Employees (AFSCME). The current bargaining agreement manual can be found at: http://ucnet.universityofcalifornia.edu/labor/bargaining-units/sx/index.html This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee. This recruitment has 1 opening. This position is not eligible for remote work. Conviction History Background This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check. Mandated Reporter This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults, or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter. SB 791 and AB 810 Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. 'Misconduct' means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: UC Sexual Violence and Sexual Harassment Policy UC Anti-Discrimination Policy Abusive Conduct in the Workplace Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law. To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucb/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=85759&PostingSeq=1&SiteId=21&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-cf67ec3879c8464eaae2b128badf516f Wed, 17 Jun 2026 02:59:13 -0400 https://alumnijobs.cofc.edu/jobs/rss/22216048/associate-residential-manager https://alumnijobs.cofc.edu/jobs/rss/22216048/associate-residential-manager PA, Swarthmore College is a highly selective liberal arts college located in the suburbs of Philadelphia, whose mission combines academic rigor with social responsibility. Swarthmore has a strong institutional commitment to inclusive excellence and nondiscrimination in its educational program and employment practices and encourages candidates who will further advance the goal of fostering a diverse and inclusive community. As one of the nation’s finest institutions of higher learning, Swarthmore College is global in outlook and draws students from around the nation and world. The 425?acre campus is a designated arboretum, complete with gardens, rolling lawns, a creek, wooded hills, and hiking trails in the Crum Woods. Who We Are: Swarthmore Dining is dedicated to serving our community with nutritious and satisfying food in a welcoming environment every day. Our mission is to offer a diverse menu that features high-quality ingredients, emphasizing locally grown and sustainably produced products whenever possible. We are committed to inclusive dining by ensuring vegetarian, vegan, and accommodations for dietary restrictions are always available. As a self-operated dining program encompassing Residential Dining, we pride ourselves on providing a work-life balance that is often difficult to find in the restaurant industry. Join us at Swarthmore Dining to be a part of a vibrant community committed to quality, sustainability, and exceptional service in a state-of-the-art kitchen setting. The opportunity: Reporting to the Residential Manager, the Associate Residential Manager provides customer service and oversees sanitation in the Dining Center. The manager ensures that proper cleaning and maintenance standards are met consistently. The Associate Residential Manager is responsible for hiring, scheduling, coaching, and training utility staff. In partnership with the Director and Associate Director, sets performance expectations and ensures performance and customer service expectations are met. The Associate Residential Manager ensures proper inventory is maintained, small wares associated with the serving lines are outfitted correctly. Essential Responsibilities Manage and Support utility crew which includes, hiring, training, scheduling, assessing and progressive discipline when needed. Assist in overseeing sanitation in Dining Center, working with utility supervisor to ensure proper cleaning and maintenance of location. Coach and develop front of house staff on standardization of  line presentation and proper portions as outlined by the Dining Management. Develop employee scheduling to ensure that necessary coverage is met and stay within budget parameters. Overseeing and hands on working with in operation on a daily basis, to ensure operations are meeting the guidelines and goals of the department. Direct the education, training and professional development of utility staff.  This includes revising job summaries and creating processes and procedures for efficient operations. Work with Purchasing to ensure proper product and equipment that is needed is ordered. Perform all duties assigned with opening and closing procedures for the unit. Oversee daily operations of the Dining Hall to ensure guidelines, standards and goals are being met and continually challenged including: sanitation, safety, customer service, high quality production standards and presentation, financial responsibility. Interact with & maintain a hands on relationship with hourly staff as is needed to understand and evaluate all areas of the operation – including efficiency, morale, skill levels, meeting customer expectations. Professionally and effectively communicate with and provide information to other departments and campus staff as needed and/or requested. Be intuitive, flexible and available at all times to assist wherever there is a need. Training and coordinating service staff through written and verbal instructions. Improve and ensure customer service goals are being met.  Ensure staff is in proper uniform and is following proper procedures. Oversee supervisors and their direct reports. Supervisory Responsibilities Supervises the work of the utility staff Effectively performs the following: Organize workflow and ensure staff understand their duties or delegated tasks. Provide and develop training opportunities. Create and conduct staff performance evaluations. Communicate key issues and information to staff. Provide fair, constructive, and timely feedback. In partnership with Human Resources, follow disciplinary procedures as established in accordance with the employee handbook. Participate in supervisory training opportunities. Maintain a safe, diverse, and inclusive work environment. Who you are: Outstanding interpersonal skills and the ability to work in a team environment. Excellent customer service skills. Demonstrated problem-solving ability. Ability to communicate with co-workers and management with professionalism and respect. What you bring: Required Qualifications High School degree with 5 years of experience or an equivalent combination of education and/or experience. Serv-safe Certification Valid Driver’s License Ability to drive a van Demonstrated knowledge of production requirements, human resources and fiscal management. Demonstrated leadership in developing vision and strategic planning. Proficiency in Microsoft office, e-mail, CBORDsystem (or others), Recipe software, Inventory systems, Timekeeping systems, and Catering systems software. Demonstrated experience in managing labor costs. Experience with human resource management skills, including the selection, training, supervision and evaluation of professional exempt staff and nonexempt staff. Experience in large scale catering and event experience.  Experience in budget development, financial systems and operating budget management. Outstanding communication skills including interpersonal communication, writing, public speaking and presenting, teaching and instruction. Demonstrated experience in managing labor costs. Demonstrated problem-solving ability and strong commitment to customer service in a diverse community.  Demonstrated record of teamwork, collaboration and partnership with numerous operations, services, colleagues and programs. Working knowledge in a commercial restaurant, hotel, or catering establishment. Problem-solving skills are a necessary requirement for this position. Preferred Qualifications Bachelor’s degree in food service administration, institutional management, nutrition, dietetics or related area. 4 or more years of progressively more responsible supervisory and administrative experience in a high volume food service operation that offers a varying daily menu. What You Will Get: You’ll work at one of the world's most renowned liberal arts Colleges, with incredible benefits, a stunning 420-acre campus, and a collaborative work environment. Join a team of passionate, creative people who work hard and have fun supporting the College students, faculty, and staff. We want to hear from you if you are excited about this role! For full consideration, submit applications with an uploaded resume, May 8, 2026. Applications received after this date may be reviewed on a rolling basis until the job has been filled. The market range for this position is $65,000-$77,000 per year, which represents the College’s good faith and reasonable estimate of the range at the time of posting. The salary offered is determined based on factors including, but not limited to, experience and education of the final selected candidate, departmental budget availability, internal salary equity considerations, and available market information. PA Criminal Clearance Required Swarthmore College requires a PA Criminal background check for all staff positions prior to the start of employment. MVR Clearance Required by Position Due to operating a College owned motor vehicle while performing essential job responsibilities for this position, a motor vehicle report (MVR) clearance is required prior to the start of employment. Preview our Benefits Flyer . We offer benefit plans starting at zero cost! Upon benefit eligibility, the College contributes 10% of an employee’s salary to their retirement account. Employees are 100% vested in their accounts on the date participation begins. 2026 Swarthmore Benefits Guidebook Retirement Plans Tuition Grant Program Tuition Reimbursement Program Paid Time Off (Staff) Holiday Schedule Swarthmore College is committed to creating a culture of respect and inclusion so that every member of our community feels a sense of belonging. We actively seek and welcome candidates with diverse perspectives and experiences, exceptional qualifications, and a demonstrable commitment to a more inclusive society and world. Swarthmore College is an Equal Opportunity Employer and does not discriminate based on any identity or characteristic protected by law or College Policy. Wed, 17 Jun 2026 00:27:25 -0400 https://alumnijobs.cofc.edu/jobs/rss/22214136/lead-food-service-worker-5452c-berkeley-dining-85677 https://alumnijobs.cofc.edu/jobs/rss/22214136/lead-food-service-worker-5452c-berkeley-dining-85677 Berkeley, California, Lead Food Service Worker (5452C), Berkeley Dining - 85677 About Berkeley At the University of California, Berkeley, we are dedicated to fostering a community where everyone feels welcome and can thrive. Our culture of openness, freedom and belonging make it a special place for students, faculty and staff. As a world-leading institution, Berkeley is known for its academic and research excellence, public mission, diverse student body, and commitment to equity and social justice. Since our founding in 1868, we have driven innovation, creating global intellectual, economic and social value. We are looking for applicants who reflect California's diversity and want to be part of an inclusive, equity-focused community that views education as a matter of social justice. Please consider whether your values align with our Guiding Values and Principles , Principles of Community , and Strategic Plan . At UC Berkeley, we believe that learning is a fundamental part of working, and provide space for supportive colleague communities via numerous employee resource groups (staff organizations). Our goal is for everyone on the Berkeley campus to feel supported and equipped to realize their full potential. We actively support this by providing all of our full-time staff employees with at least 80 hours (10 days) of paid time per year to engage in professional development activities. Find out more about how you can grow your career at UC Berkeley. Departmental Overview In the Division of Student Affairs and under the Residential Student Services Programs portfolio, Berkeley Dining is a self-operated dining program focused on culinary excellence, social responsibility and supporting the living/learning environment of our customers. With more than 12,000 meal plan holders, Berkeley Dining serves over 5 million meals per year in 14 facilities with a combination of residential 'all you care to eat' dining, retail 'a la carte' dining, training table, early childhood meal production and catering. Berkeley Dining services the campus seven days per week, seventeen hours per day employing 450 full and part time staff and approximately 400 Cal student workers across multiple locations. Position Summary The incumbent reports to the Food Service Manager and takes direction from Cook, Senior Cook, and Sous Chef. This position is entry level and is often a prep cook; expected to learn skills by assisting in the preparation of entrees. Follows policies, rules and regulations of the University and the department. Ensures that health and safety guidelines are practiced. Performs other related duties as assigned. Application Review Date The First Review Date for this job is: May 1, 2026. For full consideration, please apply on or before the first review date. Responsibilities Food Preparation and Service (55%) Assists in preparation of assigned menu items following department recipes and production sheets for breakfast, lunch, brunch and/or dinner. Under oversight of a cook, prepare entrees, side dishes, accompaniments, soups, breads, desserts, salad bar items, various types of salads, condiments, fruit and veggie trays, cold accompaniments to entrees, salad dressings, etc. following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Follow rules and policies for organic certification. Merchandises food including garnishing for serving line presentation. Participates in ongoing customer service programs which includes 'just in time' production, demonstration cooking and or salad preparation and interaction with customers. Can reconstitute convenience, value-added products and food independently. Completes service records at end of meal period. Performs other duties as assigned. Follow HACCP Principles, including: Identify the potential consumer health hazards. Identify the control points where the identified hazards may occur. Establish critical limits for the potential hazards and safety measures. Establish monitoring routines to ensure safety measures are working. Establish appropriate responses if monitoring indicates a problem. Establish accurate and detailed record keeping system that documents problems and the remedial steps to be taken. Establish a verification system that ensures the above steps are being followed. May be asked to assist in other areas of the operation working down in classification. Food Distribution and Customer Service (15%) Distributes prepared food at correct temperatures prior to service for specified meals to designated serving areas. Batch cooks food items as appropriate for organic and standard menu. Frequently checks service line to ensure quality control and HACCP standards are met. Stores products to maximize quality. Stores leftover food properly and with Chef or Manager and/or plans usage. Prepares and dates food samples taken from service. Establish and maintain positive relations with our customers. Listen, and if possible, resolves customers' needs and reports them to the manager and/or supervisor. Interact enthusiastically and pleasantly with customers and co-workers to ensure a positive interaction and outcome in every interaction. Responsible for practicing good stewardship with university and customer resources. Prevents cross-contamination - the transfer of pathogens (any agent that can cause disease) from one surface or food to another. Be aware of potential allergens - any substance that induces an allergy such as dairy, wheat, eggs, soy, fish and shellfish, and nuts. Be ready to answer questions about a dish that may contain an allergen. Make sure allergen is not transferred from one surface or food to another surface or food not containing the allergen. Follow recipes and no secret ingredients. If driving, will need to pass DMV check. When/if driving, will be asked to move/deliver products and other items around campus / to other Dining locations. Equipment Operation and Sanitation (15%) Safely operates and maintains all following equipment used in food production and service, including mixer, food processer, ovens, steamers, fryers, grills, warmers, skillets, kettles, knives and utensils, wok, broiler, etc. Demonstrates ability to use different kitchen equipment. Should be able to disassemble and assemble equipment. Ensures the cleanliness, safety, and sanitation of designated storage and work areas. Large and small equipment and utensils used in food production. Instructs and directs kitchen staff as needed. Leadership and Support (10%) Occasionally interacts with customers, explaining menu variety and cooking questions. Occasionally coordinates production operation and directs food service staff to meet operation deadlines. Provide oversight and mentoring of food service workers and student staff. Other (5%) Professional development and other duties as assigned. Required Qualifications Experience in food preparation and general maintenance in a kitchen. Ability to work independently and to prepare multiple menu items for a meal. Ability to read, write, perform basic arithmetic, and follow oral and written instructions. Ability to follow recipes. Demonstrated knowledge of food safety and sanitation. Proven organizational skills. Ability to complete service records accurately at the conclusion of a meal. Ability to lift and carry up to 50 lbs. Preferred Qualifications Experience in large volume production. ServSafe or Food Service Handler Certification. Salary & Benefits For information on the comprehensive benefits package offered by the University, please visit the University of California's Compensation & Benefits website. Under California law, the University of California, Berkeley is required to provide a reasonable estimate of the compensation range for this role and should not offer a salary outside of the range posted in this job announcement. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, analysis of internal equity, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. This is a non-exempt, bi-weekly paid position. This is a full-time, Partial-Year Career position that is eligible for UC benefits. Partial-year appointments are career appointments established with regularly scheduled periods during which the incumbents remain employees but are not at work. These scheduled periods during which employees are not at work are designated as furloughs and are unpaid. Such scheduled periods need not be consecutive in time. Furloughs are not to exceed a total of three months in each calendar year. How to Apply To apply, please submit your resume and cover letter. Driving Required Some positions filled under this posting may be required to hold a valid driver's license, have a driving record that is in accordance with local policies/procedures, and/or enroll in the California Employer Pull Notice Program. Other Information This position has 2 openings. This position is governed by the terms and conditions in the agreement for the Service Unit (SX) between the University of California and the American Federation of State, County and Municipal Employees (AFSCME). The current bargaining agreement manual can be found at: http://ucnet.universityofcalifornia.edu/labor/bargaining-units/sx/index.html This is not a visa opportunity. This position does not include sponsorship of a new consular H-1B visa petition that would require payment of the $100,000 supplemental fee. This is an on-site position at the University of California, Berkeley. Conviction History Background This is a designated position requiring fingerprinting and a background check due to the nature of the job responsibilities. Berkeley does hire people with conviction histories and reviews information received in the context of the job responsibilities. The University reserves the right to make employment contingent upon successful completion of the background check. Mandated Reporter This position has been identified as a Mandated Reporter required to report the observed or suspected abuse or neglect of children, dependent adults, or elders to designated law enforcement or social service agencies. We reserve the right to make employment contingent upon completion of signed statements acknowledging the responsibilities of a Mandated Reporter. SB 791 and AB 810 Misconduct Disclosure Requirement: As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. 'Misconduct' means any violation of the policies or laws governing conduct at the applicant's previous place of employment, including, but not limited to, violations of policies or laws prohibiting sexual harassment, sexual assault, or other forms of harassment, discrimination, dishonesty, or unethical conduct, as defined by the employer. For reference, below are UC's policies addressing some forms of misconduct: UC Sexual Violence and Sexual Harassment Policy UC Anti-Discrimination Policy Abusive Conduct in the Workplace Equal Employment Opportunity The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected status under state or federal law. To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucb/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=85677&PostingSeq=1&SiteId=21&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-22d1d00218d0bc45856e1462a58b8ff3 Wed, 17 Jun 2026 02:59:13 -0400 https://alumnijobs.cofc.edu/jobs/rss/22194934/executive-sous-chef-on-site https://alumnijobs.cofc.edu/jobs/rss/22194934/executive-sous-chef-on-site Merced, California, Executive Sous Chef (On-site) Hiring Range The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary range the University reasonably expects to pay for this position is $64,200 - $75,300. Job Closing Date This posting will remain open until filled with initial applicant review expected to be on or around April 24, 2026. Remote/Hybrid eligibility: This position is fully on-site. About UC Merced The University of California, Merced, is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced is a smaller, more intimate campus compared to its sister campuses, while equipped and staffed as a cutting edge, 21st century research institution. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships and a growing community in the heart of the San Joaquin Valley, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff. Ranked in the top 30 among the best public universities in the nation by U.S. News and World Report and #1 for social mobility by the Wall Street Journal, UC Merced is uniquely equipped to provide world class educational opportunities to dynamic and enterprising students in the Valley and throughout the state. In partnership with UC San Francisco, UC Merced has launched a rigorous medical education program that will supply the Valley with culturally competent providers dedicated to improving local access to quality care. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and is accelerating the continued economic development of the region. About the Job Uses skills as a seasoned, experienced food service and quality assurance expertise to independently identify, analyze, and resolve a wide range of quality, safety, and compliance issues. Inspects and audits dining unit meal services for menu consistency, recipe adherence, food safety, production practices, and food cost accuracy. Uses sound judgment in the application of quality assurance methods and corrective actions. The Quality Assurance Chef 3 directly supervises assigned culinary staff, providing day-to-day work direction, coaching, and performance feedback to ensure compliance with quality, safety, and service standards. Provides functional guidance and training support to student employees and front of the house staff to promote consistent execution of service and presentation standards. Is understanding of the flow of the business to help allocate the correct labor forecast. This position requires responsibility for supervising, directing, and evaluating the work of subordinate employees, and exercising independent judgment in the administration of department policies and procedures. Implements and monitors quality assurance standards across dining facilities, conducts training in food production, sanitation, safety, and service. Supports Chef Managers with computerized menu management systems and recipe audits. Operates independently within established policies and procedures, collaborating with dining leadership to support continuous improvement. KEY RESPONSIBILITIES Quality Assurance, Menu & Cost Controls Ensure quality and creativity in menu planning and presentation and verify adherence to approved menus, recipes, and food specifications. Audit food cost accuracy, portion control, correct ordering levels, and recipe compliance within established financial guidelines. Inspect and audit dining unit meal services to ensure consistency, quality, and compliance with service standards for all guests. Direct Supervision & Staff Leadership Oversees, mentors, and develops staff, setting team goals and performance standards. Provides guidance on complex and sensitive issues, assigns work, and monitors team progress. Manages staffing needs, including recruitment, hiring, performance evaluations, and professional development to ensure operational efficiency. Recommends actions related to compensation, promotions, reclassifications, discipline, and grievance resolutions. Directly supervises assigned culinary staff, including work assignments, coaching, performance feedback, and evaluation. Ensure culinary staff comply with quality assurance, food safety, sanitation, and production standards. Provide guidance, training reinforcement, and operational support to student employees and front of the house staff to ensure consistent service execution. Support onboarding, skills development, and corrective guidance in coordination with Chef Managers and culinary leadership. Food Safety, Sanitation & Regulatory Compliance Ensure compliance with the Injury and Illness Prevention Program (IIPP) and all applicable local, state, and federal safety, health, and sanitation regulations. Audit food handling, storage, equipment use, and correct Personal Protective Equipment to ensure compliance with health and safety standards. Reinforce sanitation and safety procedures through observation, coaching, training, and collaboration with the Environmental Health and Safety department. Partners with the Culinary Wellness & Food Safety Manager and Dietitian to align food safety, allergen controls, and nutrition standards across all operations. Training & Staff Development Conduct training in food production, storage, presentation, portion control, sanitation, safety, and service standards. Reinforce quality assurance expectations through hands-on instruction and operational observation. Systems, Audits & Continuous Improvement Monitor quality assurance systems in cooperation with dining management. Audit recipes in computerized food systems and sustainable operational practices. Assist Chef Managers with computerized menu management systems and operational tools. Audits dining facilities to ensure safety, sanitation, handling and storage of food and food equipment use. Customer Service & External Coordination Develop, implement, and support exceptional customer service standards. Interact and coordinate with external celebrity or consulting chefs during training or special initiatives. Qualifications EDUCATION and REQUIREMENTS High school diploma and/or equivalent certification/experience/training. Bachelor's degree in a related area or equivalent experience/training. 3 years of related experience or 7 years of related equivalent education/experience/training in lieu of degree. CCC certification with the American Culinary Federation or equivalent. ServSafe certification or equivalent. (Preferred) CRITICAL KNOWLEDGE AND SKILLS Thorough knowledge of food and production. Thorough verbal and written communication in the English language, active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure effective time management. Thorough decision making and reasoning skills, and ability to develop original ideas to solve problems including operations analysis and quality control analysis. Intermediate computer application skills. Thorough and effective interpersonal and work leadership skills to provide guidance to all levels of personnel. Experience and skill to work cooperatively in individual, group, and formal settings, and to interact effectively with diverse communities, university staff, and students. Interpersonal communication skills to clearly and effectively interact with individuals of varying backgrounds and perspectives to research and secure information to resolve problems. Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and raw cuisine, nutrition, special dietary needs, allergy awareness and sanitation regulations. Preferred Culinary experience in restaurant or dining service/hospitality field, including but not limited to menu development, catering, food production, handling and storage, quality control, health and safety. Preferred Experience working independently to initiate and execute new programs, menu development, and operational change. Preferred Experience with computer-based systems to administer and manage food service, including but not limited to production, purchasing, forecasting, menus, labor scheduling and management, financial reports and meal plan control. Preferred Knowledge of financial management to successfully administer a budget. Preferred Skill to write concise, logical, and grammatically correct operational / administrative related reports or correspondence, including but not limited to recipes, schedules, procedures, employee performance evaluations, and reports. Preferred Knowledge of University systems, policies and procedures, and familiarity with the UC Merced campus community, its goals and philosophies. Preferred Knowledge of related Federal, State, Local, and UC regulations. Preferred Knowledge of nutrition education programs and nutrient data of foods. Preferred Spanish / English bilingual. Preferred Background Check Background check required. Policy Statement How to Apply: An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu . As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. Equal Employment Opportunity: The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy. Smoke and Tobacco Free Policy: The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu . E-Verify: All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check. Pay, Benefits & Work Schedule: For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/ To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucm/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=85436&PostingSeq=1&SiteId=25&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-541202c71e49a34aaf9854cb7734d070 Wed, 17 Jun 2026 02:31:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/22135130/general-manager-eh https://alumnijobs.cofc.edu/jobs/rss/22135130/general-manager-eh Cambridge, Massachusetts, GENERAL MANAGER , Endicott House, to support the Endicott House, a multi-million-dollar residential conference and hospitality center with a dual mission: serve the MIT community as a premier venue for Institute programs, retreats, and educational gatherings, while also welcoming external clients seeking a unique and exceptional setting. Will ensure the highest standards of hospitality operations while developing a sustainable, self-supporting long-term business model that strengthens Endicott's ability to serve MIT and thrive in the external market; have full accountability for staff culture and morale, strategic vision, revenue growth, and cost management for a ~$3.5M operation, as well as identifying facility modification or enhancement opportunities that advance the House's mission. A full job description is available here: https://studentlife.mit.edu/about-dsl/careers/ REQUIRED : Bachelor's degree in hospitality, business, or a related field (or equivalent experience); a minimum of seven years of experience; demonstrated success leading a hospitality, conference center, hotel, or destination business with full P&L responsibility; strong entrepreneurial orientation and experience launching, growing, or transforming a business or revenue center; deep understanding of hospitality operations, including food & beverage, events, facilities, and guest services; proven ability to drive revenue growth while managing costs in a complex operating environment; exceptional leadership, communication, and stakeholder-management skills; and financial sophistication, including budgeting, forecasting, and performance measurement. 3/18/2026 Wed, 17 Jun 2026 00:30:55 -0400 https://alumnijobs.cofc.edu/jobs/rss/22083973/temporary-cook https://alumnijobs.cofc.edu/jobs/rss/22083973/temporary-cook San Diego, California, Temporary Cook Position Title & Department: Temporary Cook; Student Affairs - Hospitality Services Posting # 5485 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in inclusive practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through an inclusive lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges . Detailed Description: This is a part-time, temporary, retirement benefit position with an anticipated end date of June 1, 2026. The appointment is renewable at the discretion of the University and dependent upon performance and continued funding. The University seeks an individual with a strong interest in working in a mission-driven, faith-based institution. The role of a Part Time Cook is working with the campus community and the responsibilities of the position are significantly tethered in the university's contemporary Roman Catholic mission. The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. Duties and Responsibilities: Production: Participates in the quality and quantity preparation of all menu items. In the absence of the direct supervisor, has complete responsibility for the preparation of specified meals. Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation. Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed. Inspects work area for any problems or discrepancies and reports findings to supervisor. Assists in forecasting proper quantity preparation for each item served. Follows correct methods of preparation. Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, and texture. Ensures proper product portioning. Follows sequential production time frames as established by the supervisor for maximum quality control. Responsible for the timely delivery, setup, and dispensing of menued items as specified. Assists in the completion of production/event records. Verifies quantity and quality of all incoming products. Ensures proper rotation and storage of all products. Operates all kitchen equipment properly. May assist in the determination and ordering of products and supplies. Assists in research, development, and testing of new recipes and menus. Attends weekly production meetings. Customer Satisfaction: Maintains good customer relations through attitude, appearance, and attention to detail in daily work. Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature. Assures that all foods are attractively garnished and appropriately displayed. Ensures that products are not held longer than establishing holding time frames. Services customer/guest needs with the appropriate sense of business urgency to provide quality service. Reports feedback from the customer to the supervisor and/or area manager. Provides input on menu and special meals in weekly production meetings. Safety and Sanitation: Implements and maintains proper safety and sanitation standards in the workplace. Utilizes proper food handling methods and techniques. Assists in all scheduled cleanup operations. Operates equipment in an energy-efficient manner. Uses an efficient startup/shutdown schedule for equipment. Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering. In the absence of a supervisor, responsible for the security of the unit. Maintains kitchen cleanliness/sanitation during operation. Does not participate in unsafe acts and sets a good example for other workers. Reports all accidents and/or injuries to supervisor immediately. Reports all equipment maintenance problems to the supervisor. Knows the location of fire extinguishers and Ansul System pull stations and how to use them. Miscellaneous: Knows and follows all University and Dining Services policies and procedures. Assist in monthly inventory. Other duties as assigned. Certificates, Licenses, Registrations: Must complete a 3-hour sanitation class as required by the San Diego Health Department. Must complete the University's Hazmat Communication Program. Must complete an 8-hour Serv Safe as required by the San Diego Health Department. Special Conditions of Employment: Must be able to work a varied hourly work schedule, including evenings, weekends, and holidays. Must be able to work a flexible schedule during intersession and summer conference periods. Must have excellent personal hygiene because of contact with food and food products. Background check:   Successful completion of a pre-employment background check. Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.  Job Requirements: Minimum Qualifications: Graduation from high school or GED equivalent. At least 2 years of related experience. Performance Expectations - Knowledge, Skills and Abilities: Ability to work with minimal supervision. Knowledge of proper cook times, temperatures, and food preparation procedures and techniques. Understanding of basic sanitation and safety requirements. Strong communication skills and problem-solving abilities. Ability to organize work and materials for maximum productivity. Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements. Tools and Equipment Used: Various cooking and kitchen equipment (knives, ovens, slicers, carts, etc.). Cleaning equipment. Chemicals. Posting Salary: $17.75 - $19.00 per hour; Retirement Benefits The University of San Diego offers a retirement contribution given to you by the University. Please visit the benefits section of our website to view more information: USD: Human Resources: Retirement Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume Required, Cover Letter Preferred   Click the 'Apply Now' button to complete our online application and, for full consideration, please upload a  resume  to your application profile for the hiring managers' review.  You are also strongly recommended to upload a  cover letter  to your application profile for the hiring managers' review.   If you have any questions or difficulties please contact the Employment Services Team at  jobs@sandiego.edu. Additional Details: 30 Hours per week Closing date:  Open until filled Note : External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree. To apply, visit https://jobs.sandiego.edu/cw/en-us/job/497260 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-36eacfa6481a3043b662f1c10a19a3c6 Wed, 17 Jun 2026 02:26:22 -0400 https://alumnijobs.cofc.edu/jobs/rss/22064049/director-of-operations-banquets-and-catering https://alumnijobs.cofc.edu/jobs/rss/22064049/director-of-operations-banquets-and-catering San Diego, California, Director of Operations, Banquets and Catering Position Title & Department:  Director of Operations, Banquets and Catering; Banquets and Catering Posting # 5489 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges . Detailed Description: The Director of Operations, Banquets and Catering is responsible for overseeing all aspects of the catering operation within the Division of Hospitality Services. The Director of Operations, Banquets and Catering is responsible for the catering operation, including managing staff, coordinating with vendors, ensuring quality food services, executing events smoothly, meeting client needs, maintaining budgets, and upholding food safety standards, essentially acting as the leader in ensuring seamless execution of catering events from start to finish. The Director of Operations, Banquets and Catering is responsible for training, coordinating and evaluating the work of the service staff and catering management team, assisting clients with menu planning, food and beverage coordination, table arrangements, decoration options, arrangement of all details of special events, (to include room set-ups, staging, lighting, audiovisual, traffic lows, equipment packing and logistic, staffing model, menus, decor, entertainment, group room blocks, VIP services and any experiential elements related to the success of the event). Other duties as assigned. Duties and Responsibilities: Guest Experience and Experiential Service Delivery Strategy Develop and implement catering service delivery solutions to meet customer event expectations.  Develop and maintain effective client and customer relations. Meet with clients to understand their needs and expectations for events.   Supervise and ensure the highest standards in managing event logistics including venues set up and staging, service standards, equipment rental, decorations, signage, experiential decorations, event theme, lighting, beverage station, clean up and any customized element requested by the client.  Implement innovative and contemporary experiential service standards to support new business growth and client retention.  Oversee the execution of events on-site to ensure smooth operation and high-quality service standards.  Act as working supervisor and ensure the quality preparation of all menu and specialty items is accurate. In coordination with the Chef De Cuisine, responsible for the planning and facilitation of the service delivery strategy to maintain the highest standards of food quality.  Support the ongoing review and improvement of service, product and menus standards and in coordination with the Culinary Team and the Director of Hospitality Services. Ensure that all food is attractively garnished and appropriately displayed Ensures that products are not held longer than established holding times Serves customers and guests with the appropriate sense of business urgency to provide quality service Receives, responds to, and reports feedback from customers to management as appropriate Serves as a representative of the University, displaying courtesy, tact, consideration, and discretion at all interactions with the university community and its guests Checks production sheet against inventory to assure necessary items on hand; plans for back up items as needed. Maintains daily communication with appropriate staff to adjust production and service according to changes in guarantees. Determines correct methods of service and instructs staff in correct methods. Ensure that products are made to specification. Coordinates and instructs staff in appropriate sequential service time frames for maximum guest satisfaction.  Ensures high service consistency across all events and at all time Responsible for proper storage and utilization of leftovers. Ensures proper rotation and storage of all products. Staff Supervision/Leadership  Exercise administrative supervision over managers, lead staff, service staff, custodians, and other service staff including part-time staff and student employees engaged in catering operations. Develops and implements all shift schedules.  Oversees the upkeep and maintain of catering equipment and vehicle fleet.  Oversees the 'back of the house' equipment and supplies logistic planning/packing and organization.   Serve as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Knows and follows all University and Hospitality Services policies and procedures; instructs staff regarding Hospitality Services policies. Ensures compliance with the Hospitality Services policies and procedures. Informs employees of policy and procedural changes. Conducts new employee orientation for service staff. Teaches employees non-negotiable standards of performance. Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements. Able to operate catering equipment and train others on its proper use. Responsible for the direction, supervision, training and evaluation of management staff, custodian, students and part-time staff.     Sets leadership example by a willingness to work all job tasks. Provides opportunities for staff development. Develops and implements programs for employee recognition. Delegates assignments as appropriate and follows up to insured that work is accurate and complete. Responsible for the smooth flow of work, communication and ideas through a congenial, caring and supportive attitude. Takes corrective action to ensure acceptable employee performance and provides both positive and corrective feedback to employees regarding performance.     In conjunction with the assistant director, oversees and supports the recruiting, interviewing and selection of new employees. Operations/Financial Management Conducts monthly inventory. Coordinates and orders food and supplies and, as assigned, small equipment as necessary, using the menu/purchasing management software. Works from bids to assure best buy in coordination with the purchasing department.  Forecasts all staffing needs for all events, in a fiscally responsible manner Forecasts proper quantity preparation for each item served by using the menu management software. Coordinates completion of daily productions/service records with staff. Attends weekly/daily production meetings and service meeting.  Attends the weekly scheduling meeting with the USD scheduler team member.  Analyzes and evaluates productivity in assigned areas and takes effective action to maximize use of equipment, technology and labor hours. Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed. Responsible for the accuracy of payroll hours for part-time and full-time kitchen staff. Analyzes emergency situations such as staff shortages, product failures, equipment failures and provides timely solutions to problems. Controls expenses to ensure financial goals. Develops specialty menus to meet customer expectations for quality and presentation as well as budget parameters for event. Researches recipes to meet both theme events as well as production considerations, especially in off-premise venues. Works directly with customers and management on special event planning. Envisions, plans and creates plate presentation, buffet display and food design with an eye to color, shape, texture and dimension. Assists with establishing and maintaining departmental goals Assists in the evaluation, development and implementation of proper policies and procedures for all areas. Safety and Sanitation Continually maintains and trains the staff in sanitary practices and procedures Ensures compliance with all state and county health department and safety regulations and maintains high standards of sanitation as a unit priority. Ensures high cleanliness and sanitation standards at all times.  Knows and administers the hospitality/dining Services Illness and Injury Prevention Program Organizes all production areas to ensure ease of operation. Conducts preventative maintenance inspections and ensures that routine maintenance is performed. Implements and maintains proper safety and sanitation standards in the workplace. Responsible for employee development and training in proper safety and sanitation methods and techniques. Verifies employee sanitation and hazmat certification. Ensures that all staff know the location of fire extinguishers and Ansul System pull stations and their proper use. Responsible for the security of the service facilities. Coordinates and maintains cleaning schedules for full-time and part-time production employees. Assists in the coordination and supervision of major clean up and shut down periods. Responsible for the timely reporting of all accidents and/or injuries, following proper procedures. General Duties Serves as a member of the leadership team and collaborates on program enhancement. Strives to improve and streamline departmental operations through the continuous assessment of guidelines and procedures, work processes and program effectiveness/value. Participates in administrative staff meetings in order to assist in long-range unit planning activities. Prepares reports as required. Participate in professional organizations, conferences and training activities, representing the department as required or assigned.  Certificates, Licenses, Registrations: Must complete ServSafe Food Safety Certification Class Must complete the University's hazard communication program Special Conditions of Employment: Must be able to work a varied hourly work schedule including evenings, early mornings, weekends and holidays. Must be able to work a flexible schedule to accommodate intersession and summer conference business. Must have excellent personal hygiene because of contact with food and food products. Background check:   Successful completion of a pre-employment background check. Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.  Job Requirements: Minimum Qualifications: Degree in Hospitality Management or Bachelor's degree in hospitality management, institutional management, or hotel and restaurant management required.  At least 5 years of progressively responsible experience in a high-volume catering production environment required. Minimum 3 years of supervisory experience required.  Strong experience and ability to manage multiple priorities and adapt to changing situations required. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets is required. Experience with a computerized menu management/service system, and knowledge of office and industry software applications is required. Ability to work flexible and demanding hours is required. Preferred Qualifications: Multi-unit supervisory experience preferred.  Performance Expectations - Knowledge, Skills and Abilities: Excellent leadership and organizational skills Strong knowledge of experiential and innovative catering setup and trends.  Demonstrate responsible management, administrative and supervisory experience in commercial or university catering operations  Proven problem-solving ability, to define, propose and implement effective solutions  Demonstrate commitment to high quality in food procurement, production and services Proven ability to work effectively in a strong, service oriented environment with frequently changing priorities and deadlines Proven skills in staff organization, work flow, use of controls and personnel management. Ability to effectively delegate responsibility Ability to prioritize assignments and to complete work in a timely manner Good time management skills Strong written and oral communication skills and the ability to direct, motivate and counsel staff Strong public relation skills. Able to work multiple functions. Ability to work with and cooperate with a variety of people in a helpful manner General knowledge of accounting procedures, including costing and pricing menu items General knowledge of safety and sanitation procedures General knowledge of inventory techniques Ability to function effectively in a university environment Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. Thorough knowledge of equipment and tools listed below and preventive maintenance techniques. Posting Salary: $7,083.34 - $7,791.67 per month; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers.  Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.   USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume and Cover Letter Required Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers' review.  If you have any questions or difficulties please contact the Employment Services Team at jobs@sandiego.edu. Additional Details: Hours: 37.5 hours per week Closing date:  Open until filled  Note : External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree. To apply, visit https://jobs.sandiego.edu/cw/en-us/job/497264 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-e3565abe8e463c4193e8bedfb2e6ff4d Wed, 17 Jun 2026 02:26:22 -0400 https://alumnijobs.cofc.edu/jobs/rss/21982043/assistant-cook-limited-pool https://alumnijobs.cofc.edu/jobs/rss/21982043/assistant-cook-limited-pool Merced, California, Assistant Cook (Limited Pool) Hiring Range The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary or hourly range for this position is $21.05/hr. - $25.17/hr. Please note the realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr. Job Closing Date Review of applications will occur as openings become available. Candidates will be selected for temporary employment in various departments as positions become available. This position is reopened every six months so please re-apply if you remain interested in the position. This position will close on 6/30/2026. These union positions are represented by the bargaining unit AFSCME: Service - SX . Please note: These are temporary positions. Remote/Hybrid eligibility: Dependent on openings. About UC Merced The University of California, Merced, is the newest of the University of California system's 10 campuses and the first American research university built in the 21st century. With more than 9,000 undergraduate and graduate students, UC Merced offers an environment that combines a commitment to diversity, inclusion, collaboration, and professional development. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships, and community involvement, the UC Merced campus is continually evolving and requires talented, knowledgeable, and dynamic educators, researchers, management and staff. Ranked among the best public universities in the nation by U.S. News and World Report, UC Merced is uniquely equipped to provide educational opportunities for highly qualified students from the San Joaquin Valley and throughout California. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and supports the economic development of Merced and the region. In Fall 2016, UC Merced broke ground on a $1.3 billion public-private partnership that is unprecedented in higher education. The Merced 2020 Project nearly doubled the physical capacity of the campus, enhancing academic distinction, student success and research excellence. In 2018, UC Merced opened the Downtown Campus Center, a $33 million, three-story administrative building located in the heart of Merced. To set the course of UC Merced's evolution, in 2021 UC Merced will enact its first-ever 10-year strategic plan. This plan will guide how the values of equity and justice influence our pathway toward earning Carnegie R1 research status, growing enrollment, upholding our identity as a minority-serving institution, and operationalizing how commitments to equity, diversity and inclusion are enacted within each campus unit. UC Merced is expected to engage in sophisticated thinking, planning, and implementation of actions that effectively diversify the professoriate and staff, improve campus climate for all campus constituency groups, and strengthen our equity, diversity, and inclusion infrastructure and capacity. About the Job Under supervision, incumbents perform sub-journeyman level food preparation duties. Assistant Cooks performfood preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and performother related duties as required. Position is one of multiple Assistant Cook positions responsible for preparing,cookingand serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the sub-journeyman level,interacting and attending to their requests as needed. KEY RESPONSIBILITIES Food Preparation : Cook all food assigned to standards of excellent taste, quality & appearance. With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Incumbents prepare vegetables and other foods for cooking Prepare salad dressings, special salads, cold plate sandwich ingredients, hors d'oeuvres for meals Ensure all items are prepared & served on time with designated presentation & flavor standards. May prepare short orders e.g., on the grill in a cafeteria. May prepare special sauces and gravies. May reconstitute 'convenience foods' according to standardized procedures. Multi task and perform pre & post-production responsibilities. Prepare menus for catered events or special meals. Guide, delegate & assign a wide range of tasks to student assistants. Customer Services & Professional Communication: Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity. Convey welcoming attitude. Greet customers. Interact pleasantly. Anticipate Customer needs. Display a positive demeanor. Participate in production & unit/departmental meetings, workshops & conferences regularly. Ensure positive guest experience by accommodating special requests & making suggestions. Listen carefully to customers concerns/questions ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. Encourage collaboration & problem solving with co-workers. Safety & Sanitation: Use appropriate Personal Protective Equipment (PPE). Keep work area clean & debris free. Identify & correct hazards. Set-up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift. Ensure compliance with State & Federal Sanitation Guidelines. Use appropriate cleaning agents to perform general kitchen maintenance. Notify management of maintenance problems. Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards. Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of food borne illness. Records daily HACCP time and temperature logs. Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines. In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security. Oversees staff in utilizing appropriate cleaning agents for assigned job. Scrape out containers, use byproducts (leftovers/scraps) for soup, print double sided, follow production flow plans. Wash pots, pans, food preparation bowls and dishes. Perform full range of kitchen cleaning. Use hand tools, polish silverware & wash equipment and dishes. Sweep & mop stains/spillage. Sustainability: Sort waste for recycling & pre/post-consumer composting. Share sustainability knowledge. Maintain security of Unit equipment and supplies. Empty trash & recycling receptacles. Maintain adequate supply closets. Qualifications EDUCATION and EXPERIENCE Ability to read, write and perform basic arithmetic calculations. Two years of experience in food preparation and general maintenance of a kitchen area, or an equivalent combination of education and experience. High school diploma or equivalent. CRITICAL KNOWLEDGE AND SKILLS Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude, preferred. Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus community, preferred. Communication skills to establish and maintain cooperative working relationships, preferred. Culinary experience and/or equivalent training in a high-volume, industrial culinary environment, preferred. Experience with culinary techniques, including but not limited to: sauteing, grilling, frying, steaming, and preparing sauces and stocks, preferred. Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment, preferred. Skill to prepare complex recipes and perform multiple tasks simultaneously, preferred. Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian and Mexican, Vegetarian, Vegan, preferred. Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten free, kosher, etc.), preferred. Skill to check recipes, recognize problems and make corrections as needed, preferred. Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers), preferred. Skill to differentiate products' composition, biodegradability, nutrition, etc., preferred. Problem solving skills to troubleshoot problems as they arise, find alternate solutions, and implement solutions in a professional and efficient manner, preferred. Knowledge of proper procedures for lifting, handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills, preffered. Skill to verify proper concentration of sanitized solution using test strips, preferred. Successful completion of Sanitation/Food Borne Illness prevention (HACCP) within 90 days of start, annual renewal. Background Check Background check will be required. Policy Statement How to Apply: An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu . As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. Equal Employment Opportunity: The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy. Vaccination Program Policy: As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy . All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is 14 days after their first date of employment. Smoke and Tobacco Free Policy: The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu . E-Verify: All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check. Pay, Benefits & Work Schedule: For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/ To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucm/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=83260&PostingSeq=1&SiteId=25&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-4e78d82de9d5c84b96e4159035a8650f Wed, 17 Jun 2026 02:31:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/21982052/cook-limited-pool https://alumnijobs.cofc.edu/jobs/rss/21982052/cook-limited-pool Merced, California, Cook (Limited Pool) Hiring Range The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary or hourly range for this position is $22.07/hr. - $28.00/hr. Please note the realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr Job Closing Date Remote/Hybrid eligibility: Review of applications will occur as openings become available. Candidates will be selected for temporary employment in various departments as positions become available. This position is reopened every six months so please re-apply if you remain interested in the position. This position will close on 6/30/2026. These union positions are represented by the bargaining unit AFSCME: Service - SX . Please note: These are temporary positions. Remote/Hybrid eligibility: Dependent on openings. About UC Merced The University of California, Merced, is the newest of the University of California system's 10 campuses and the first American research university built in the 21st century. With more than 9,000 undergraduate and graduate students, UC Merced offers an environment that combines a commitment to diversity, inclusion, collaboration and professional development. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships, and community involvement, the UC Merced campus is continually evolving and requires talented, knowledgeable and dynamic educators, researchers, management and staff. Ranked among the best public universities in the nation by U.S. News and World Report, UC Merced is uniquely equipped to provide educational opportunities for highly qualified students from the San Joaquin Valley and throughout California. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and supports the economic development of Merced and the region. The Merced 2020 Project, a $1.3 billion public-private partnership unprecedented in higher education and completed in 2020, nearly doubled the physical capacity of the campus, enhancing academic distinction, student success and research excellence. UC Merced also operates the Downtown Campus Center, a $33 million, three-story administrative building located in the heart of Merced. The university's mission of educational excellence and rigorous inquiry is powered by three schools and numerous research institutes and centers that seek scientific and social solutions for the Valley, California and the world. In partnership with UC San Francisco, UC Merced is preparing the way for a rigorous medical education program. The course of UC Merced's evolution is piloted by a long-range strategic plan. Enacted in 2021, the 10-year blueprint is guiding how the values of equity and justice influence our pathway to earning Carnegie R1 research status, growing enrollment, upholding our identity as a minority-serving institution, and operationalizing how commitments to equity, diversity and inclusion are enacted in each campus unit. About the Job Under supervision, incumbents perform journeyman level food preparation duties. Cooks perform or lead food preparation duties in a kitchen of a campus hospital, residence hall, restaurant or cafeteria; and perform other related duties as required. Typically train and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Position is one of multiple Cook positions responsible for preparing, cooking and serving meals in a production, platform or demonstration setting throughout the dining room. This position functions at the journeyman level, interacting and attending to their requests as needed. KEY RESPONSIBILITIES FOOD PREPARATION Cook all food assigned to standards of excellent taste, quality & appearance. With guidance prepares entrees & following recipes, menu cycles and/or batch cooking guidelines. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Typically prepare eggs, ham, bacon, sausage, waffles, hot cakes, French toast, English muffins, and hot cereals for breakfast menus. Prepare hamburgers, grilled frankfurters, cold plate entrees, hot and cold sandwiches and soups for lunch menus. Prepare meat, fish, and poultry by roasting, broiling steaming, baking, stewing or deep pot frying for dinner, menus. May prepare dressings, salads, and desserts. May cut, trim, and bone meat, fish, and poultry. Ensure all items are prepared & served on time with designated presentation & flavor standards. Multi-task and perform pre & post-production responsibilities. Prepare menus for catered events or special meals. Guide food preparation & service duties to kitchen support staff & provide training training and/or lead one or more Assistant Cooks and Food Service Workers in the performance of food preparation duties and in the maintenance of sanitation and safety standards in a campus kitchen. Guide, delegate & assign a wide range of tasks to student assistants. CUSTOMER SERVICES AND PROFESSIONAL COMMUNICATION Interact with internal & external customers by demonstrating professionalism, enthusiasm & integrity. Convey a welcoming attitude and greet customers. Interact pleasantly. Anticipate Customer needs. Display a positive demeanor. Participate in production & unit/departmental meetings, workshops & conferences regularly. Ensure a positive guest experience by accommodating special requests & making suggestions. Listen carefully to customers' concerns/questions & answer appropriately. Act professionally; ensure that message, tone, body language & attentiveness exhibit a high level of helpfulness, commitment & customer service. Encourage collaboration & problem-solving with co-workers. SAFETY & SANITATION Use appropriate Personal Protective Equipment (PPE). Keep work area clean & debris-free. Identify & correct hazards. Set up/clean equipment, work tables, sinks & drains in kitchen areas at beginning & end of shift. Ensure compliance with State & Federal Sanitation Guidelines. Use appropriate cleaning agents to perform general kitchen maintenance. Notify management of maintenance problems. Independently safely use, assemble, disassemble & train others to use kitchen equipment following University Dining Services standards. Ensures that food quality and safety guidelines are maintained to achieve the highest public health standards and reduce the risk of foodborne illness. Records daily HACCP time and temperature logs. Adheres to HACCP guidelines to ensure practices are in continued compliance with State and Federal Sanitation Guidelines. In conjunction with Unit Management, monitors kitchen facilities, property, and staff for safety and security. Oversees staff in utilizing appropriate cleaning agents for assigned job. Scrape out containers, use byproducts (leftovers/scraps) for soup, print double-sided, follow production flow plans. Wash pots, pans, food preparation bowls, and dishes. Perform full range of kitchen cleaning. Use hand tools, polish silverware & wash equipment and dishes. Sweep & mop stains/spillage. SUSTAINABILITY Sort waste for recycling & pre/post-consumer composting. Share sustainability knowledge. Maintain security of Unit equipment and supplies. Empty trash & recycling receptacles. Maintain adequate supply closets. Qualifications EDUCATION and EXPERIENCE High school diploma and/or equivalent certification/experience/training. AND Three years of experience in food preparation and general experience of a kitchen area, or an equivalent combination of education and experience. Previous Food Handler Certification. (Preferred) CRITICAL KNOWLEDGE and SKILLS Excellent customer service skills to cooperate with public and other staff members and convey a helpful, positive attitude, Interpersonal skills to work effectively with and provide excellent customer service to a diverse campus Community. Communication skills to establish and maintain cooperative working relationships. Culinary experience and/or equivalent training in a high-volume, industrial culinary environment. Experience with culinary techniques, including but not limited to: sauteing, grilling, frying, steaming, and preparing sauces and stocks. Skill to taste and discern; product quality, read and interpret recipes and menus, estimate ingredient requirements, check production and keep records to accurately plan production requirements and request supplies and equipment. Skill to prepare complex recipes and perform multiple tasks simultaneously. Knowledge of cuisines from varying customer bases, including Regional American, Asian, Italian, Mexican, Vegetarian, and Vegan. Ability to work with Nutrition Services and execute culinary and nutritional requirements for special diets (vegan, gluten-free, kosher, etc.) Skill to check recipes, recognize problems, and make corrections as needed. Skill to guide a wide range of tasks to student assistants and kitchen support staff. (Lead food service workers) Skill to differentiate products' composition, biodegradability, nutrition, etc. Problem-solving skills to troubleshoot problems as they arise, find alternate solutions, and implement Knowledge of proper procedures for lifting, and handling broken glass and skill to use wet floor signs when mopping floors or cleaning up spills. Skill to verify proper concentration of sanitized solution using test strips. Successful completion of Sanitation/Food food-borne illness prevention (HACCP) within 90 days of start, annual renewal. Ability to read, write, and perform basic arithmetic calculations. Background Check Background check required. Policy Statement How to Apply: An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu . As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. Equal Employment Opportunity: The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy. Vaccination Program Policy: As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy . All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is 14 days after their first date of employment. Smoke and Tobacco Free Policy: The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu . E-Verify: All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check. Pay, Benefits & Work Schedule: For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/ To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucm/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=83290&PostingSeq=1&SiteId=25&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-112537e7c74c5c44b371387d752b2612 Wed, 17 Jun 2026 02:31:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/21982038/senior-food-service-worker-limited-pool https://alumnijobs.cofc.edu/jobs/rss/21982038/senior-food-service-worker-limited-pool Merced, California, Senior Food Service Worker (Limited Pool) Hiring Range The University of California, Merced is required to provide a reasonable estimate of the compensation range for this role. This range takes into account the wide range of factors that are considered in making compensation decisions including but not limited to experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be offered a salary at or near the top of the range for a position. Salary offers are determined based on final candidate qualifications and experience. The salary or hourly range for this position is $21.05/hr. - $25.17/hr. Please note the realized minimum pay for this position will be $25/hr., steps less than $25/hr. will include an additional amount elevating to $25/hr. Job Closing Date Review of applications will occur as openings become available. Candidates will be selected for temporary employment in various departments as positions become available. This position is reopened every six months so please re-apply if you remain interested in the position. This position will close on 6/30/2026. These union positions are represented by the bargaining unit AFSCME: Service - SX . Please note: These are temporary positions. Remote/Hybrid eligibility: Dependent on openings. About UC Merced The University of California, Merced, is the newest of the University of California system's 10 campuses and the first American research university built in the 21st century. With more than 9,000 undergraduate and graduate students, UC Merced offers an environment that combines a commitment to diversity, inclusion, collaboration, and professional development. With bachelor's, master's and doctoral degree programs, strong research and academic partnerships, and community involvement, the UC Merced campus is continually evolving and requires talented, knowledgeable, and dynamic educators, researchers, management and staff. Ranked among the best public universities in the nation by U.S. News and World Report, UC Merced is uniquely equipped to provide educational opportunities for highly qualified students from the San Joaquin Valley and throughout California. The campus enjoys a special connection with nearby Yosemite National Park, is on the cutting edge of sustainability in construction and design and supports the economic development of Merced and the region. In Fall 2016, UC Merced broke ground on a $1.3 billion public-private partnership that is unprecedented in higher education. The Merced 2020 Project nearly doubled the physical capacity of the campus, enhancing academic distinction, student success and research excellence. In 2018, UC Merced opened the Downtown Campus Center, a $33 million, three-story administrative building located in the heart of Merced. To set the course of UC Merced's evolution, in 2021 UC Merced will enact its first-ever 10-year strategic plan. This plan will guide how the values of equity and justice influence our pathway toward earning Carnegie R1 research status, growing enrollment, upholding our identity as a minority-serving institution, and operationalizing how commitments to equity, diversity and inclusion are enacted within each campus unit. UC Merced is expected to engage in sophisticated thinking, planning, and implementation of actions that effectively diversify the professoriate and staff, improve campus climate for all campus constituency groups, and strengthen our equity, diversity, and inclusion infrastructure and capacity. About the Job Under supervision, incumbents perform semi-skilled food preparation, serving and general maintenance duties in a kitchen or dining area. Culinary Production: Prepares assigned simple culinary duties daily; Maintains Food Production Service Records; Maintains service, portion control, safety and sanitation assurance within a specific area; Employs effective and timely professional techniques with regards to food preparation, portion control, utilizing leftover food items, recognizing safety, budget and quality factors; Works with perishable products inspecting for freshness and safety during production, service and storage; Adjusts refrigeration and heating techniques to ensure products remain safe for consumption. Identifies problem areas and brings to the attention of the supervisor; Prepares food items for catered events or special meals; Ensures that items meet the client's needs. Training & Oversight: Offer guidance to food service workers and/or student workers; Staff training in food production and sanitation; Serves on interview committees as needed; Assures that standards for freshness and quality of product are consistently met; Assures that food service worker and/or student staff is utilizing appropriate cleaning agents for each job; Assists in assigning specific jobs to food service worker and/or student staff throughout the shift, keeping staff on task and able to meet multiple deadlines. Cash Handling: Maintains all cash handling and change bank procedures consistent with University and Campus Dining policies; Uses cash register to process customer orders in a fast, efficient and polite manner; Takes cash, cards, and other forms of payment; Examines meal cards to verify customer identification; Count register drawer and deposit to verify accuracy, verifies register readings; Notifies supervisor of any necessary corrections on prices or meal accounts; Complete all cashier forms accurately and completely; Complete daily deposits for cash drawers and utilize the change fund to bring drawers back to original coinage/paper money breakdown. Dining Services is comprised of residential dining, retail operations, convenience store, and campus catering operation serving special events across campus, and an onsite campus commissary where local goods and ready to eat products are produced. Qualifications High school or a General Education Diploma. Ability to communicate effectively with a diverse group of people. Two years culinary experience in a high volume culinary environment. Ability to perform basic mathematical equations. Ability to communicate, read, write and follow oral and written instructions in English. Legible handwriting. Ability to enter information into data terminals. Background Check Background check will be required. Policy Statement How to Apply: An online application is required for each position to apply.The University of California, Merced is aware that some web-based application processes may be cumbersome for differently abled applicants. Where appropriate, alternative accommodations will be provided. For applicants with disabilities who need additional assistance using TAM, or reasonable accommodations during the interview or search process, please contact ucmjobs@ucmerced.edu . As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer. Equal Employment Opportunity: The University of California is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, protected veteran status, or other protected categories covered by the UC Anti-Discrimination Policy. Vaccination Program Policy: As a condition of employment, you will be required to comply with the University of California SARS-CoV-2 (COVID-19) Vaccination Program Policy . All Covered Individuals under the policy must provide proof of Full Vaccination or, if applicable, submit a request for Exception (based on Medical Exemption, Disability, and/or Religious Objection) or Deferral (based on pregnancy) no later than the applicable deadline. For new University of California employees, the applicable deadline is 14 days after their first date of employment. Smoke and Tobacco Free Policy: The University of California, Merced is a smoke and tobacco free workplace. Information and the Smoke and Tobacco Free policy is available at http://smokefree.ucmerced.edu . E-Verify: All employers who receive Federal contracts and grants are required to comply with E-Verify, an Internet-based system operated by the Department of Homeland Security (DHS) in partnership with the Social Security Administration (SSA). E-Verify electronically verifies employment eligibility by comparing information provided on the I-9 form to records in the DHS and SSA databases. Certain positions funded by federal contracts/subcontracts requires UC Merced to notify job applicants that an E-Verify check will be conducted and the successful candidate must pass the E-Verify check. Pay, Benefits & Work Schedule: For information on the comprehensive benefits package offered by the University of California visit: http://ucnet.universityofcalifornia.edu/compensation-and-benefits/ To apply, visit https://careerspub.universityofcalifornia.edu/psc/ucm/EMPLOYEE/HRMS/c/HRS_HRAM_FL.HRS_CG_SEARCH_FL.GBL?Page=HRS_APP_JBPST_FL&JobOpeningId=83256&PostingSeq=1&SiteId=25&languageCd=ENG&FOCUS=Applicant Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-19f46c20224e8e40b6f5d756619ed9ce Wed, 17 Jun 2026 02:31:54 -0400 https://alumnijobs.cofc.edu/jobs/rss/21704349/bistro-cook-part-time https://alumnijobs.cofc.edu/jobs/rss/21704349/bistro-cook-part-time Walla Walla, Washington, Bistro Cook (part-time) Walla Walla Community College Salary: $16.60 - $21.43 Hourly Job Type: Job Number: 2025-227F Location: Walla Walla, WA Department: VPI/INSTRUCTION OFFICE Closing: Continuous Join our team to help inspire all students to discover their potential and achieve their goals by providing relevant, equitable, and innovative learning opportunities and services. Description OFM classification title: Retail Clerk 1 Walla Walla Community College is accepting applications to fill the part-time role of Bistro Cook on the Walla Walla Campus. At Walla Walla Community College, we inspire all students to discover their potential and achieve their goals by providing relevant, equitable, and innovative learning opportunities and services. We have identified three core themes that describe the fundamental aspects of the College's mission by translating it into practice: Student Success, Strong Communities, and Resource Stewardship. As an organization, we value learning opportunities, a sense of community, diversity, health and humor, excellence, integrity, teamwork, innovation, personal and professional growth, and sustainability. General Responsibilities: The purpose of this position is to provide support for the campus food service operations. This position will support the mission of the organization by providing nutritional sustenance for staff, faculty, and the student body. This provision provides the campus community with the energy needed to teach, learn and achieve personal goals. Essential Functions: Food Preparation Execute moist & dry heat cooking methods Execute proper knife work for a variety of menu items Prepare sauces & dressings Follow standardized recipes, measurement, and portion control Prepare grab-n-go sandwiches and salads Prepare baked goods; follow par inventory lists Cashier & Customer Service Take customer orders Execute sales transactions Help answer customer questions Maintain a positive and helpful demeanor towards all customers Maintain a working knowledge of the POS system Cleaning and Sanitation Follow all opening & closing checklists Clean & sanitize all equipment, tables and floors on a daily basis Clean & sanitize all soiled dishes and utensils using the dish machine or three-compartment sink Keep all hand towel stations and soap dispensers full Maintain proper personal hygiene Inventory Control Stock all coolers with proper items Follow the FIFO rule when rotating stock Manage dry, refrigerated and frozen storage areas Consolidate and refresh stock on a daily basis Monitor all critical control points throughout the flow of food for cross-contamination and time-temperature abuse prevention A La Carte Production Prepare made to order food items when required Competencies Excellent customer services skills Ability to work as a team member. Ability to handle equipment used in food service preparation Works well with others in a professional manner, including positive interpersonal communication. Required Qualifications: Equivalent combination of education and experience may be considered at the discretion of the college. Six months' clerical, food counter, or retail sales experience. Graduation from high school or GED may substitute for experience. OR Equivalent education/experience. Customer service experience Washington State Food Handlers Permit required Conditions/Terms of Employment This part-time temporary position (up to 17-hours per week) is located at the Walla Walla Campus, with a flexible schedule Monday-Friday. Constant contact with staff and students, including some contact with those who may be angry, distraught and frustrated. Work is performed almost exclusively indoors in an cafe/store environment. May include: Combination of sitting, walking, standing, bending, stooping, or carrying light objects. Use of fingers, hands and arms to operate keyboard devices. Bending at the waist, kneeling or crouching to move inventory. Must be able to relocate objectsupto40 lbs. with or without the use of hand trucks, dollies and other aids. Vacation, sick leave and personal leave benefits are available on a pro-rated basis. Persons hired must be able to provide acceptable documentation of lawful authorization to work in the United States within three (3) days of employment. WWCC participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Candidates may be subject to a criminal history background check as a condition of employment. Information from the background check may not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the position. WWCC requires all employees to participate in direct deposit for payment of salary. WWCC is a tobacco free campus. Required Application Materials This position is posted as open until filled. Applications are screened as received. To qualify for consideration, applicants must meet required qualifications and submit a complete application packet that includes the following: Online application Resume Names and contact information for three (3) professional references. Unofficial Transcripts (if applicable) Please ensure you have attached all required application materials as you will not be able to attach any documents after you have submitted your application. If you have difficulty logging into your account, attaching documents, submitting your application, etc., please call NEOGOV Applicant Support at 1-855-524-5627 or email them directly at support@governmentjobs.com . WWCC reserves the right to not fill this position, reject all applicants, or reopen the position. Applications received during this recruitment may be used to fill future vacancies at the College's discretion. Walla Walla Community College is committed to provide equal opportunity and nondiscrimination for all educational and employment applicants as well as for its students and employed staff, without regard to race, color, creed, national origin, sex, sexual orientation, including gender expression/identity, marital status, age (over 40), the presence of any sensory, mental, or physical disability, the use of trained guide dog or service animal by a person with a disability, or status as a Vietnam and/or disabled veteran, National Guard member or reservist in accordance with the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, the Federal Rehabilitation of 1973, the Americans with Disabilities Act of 1990, and any other applicable Federal and Washington State laws against discrimination. The Human Resources Office is accessible to persons with disabilities. If you need accommodations in the application/employment process, please contact the Human Resources Office at (509) 527-4224 - TDD (509) 527-4412, email personnel@wwcc.edu , address: 500 Tausick Way, Walla Walla WA, 99362. To apply, please visit https://www.schooljobs.com/careers/wwcc/jobs/5089017/bistro-cook-part-time jeid-f7e6af6513150c44b01359164f66a668 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency Wed, 17 Jun 2026 02:22:51 -0400 https://alumnijobs.cofc.edu/jobs/rss/21678934/cook https://alumnijobs.cofc.edu/jobs/rss/21678934/cook San Diego, California, Cook Position Title & Department:  Cook; La Paloma Posting # 5247 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in antiracist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission of creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. Join the University of San Diego culinary team! Be an integral part of our award-winning, nationally recognized culinary program. We are proud to provide 2.5 million meals each year for our campus community of over 8,000 students, in addition to faculty, staff and visitors. Our diverse portfolio of dining locations and services includes; a full service restaurant and pub, retail outlets (four cafes and a coffeehouse), a market and deli, a food court featuring an array of global cuisine, outstanding catering services, athletic concessions at multiple locations, and food service for the child development center. At La Paloma enjoy globally inspired, simple, sustainable, local food for your mind and body. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges . Detailed Description: The University seeks an individual with a strong interest in working in a mission-driven, faith-based institution. The role of a Cook is working with the campus community and the responsibilities of the position are significantly tethered to the university's contemporary Roman Catholic mission. The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. Duties and Responsibilities: Production Supervises and participates in the quality and quantity preparation of all menu items. In the absence of the direct supervisor, has complete responsibility for the preparation of specified meals. Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation. Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed. Inspects work area for any problems or discrepancies and reports findings to supervisor. Assists in forecasting proper quantity preparation for each item served. Follows correct methods of preparation. Makes products to specification and reviews recipes with supervisor for variances in the finished product, including yield, appearance, taste, and texture. Ensures proper product portioning. Follows sequential production time frames as established by the supervisor for maximum quality control. Responsible for the timely delivery, setup, and dispensing of menu items as specified. Assists in completion of production/event records. Verifies quantity and quality of all incoming products. Ensures proper rotation and storage of all products. Operates all kitchen equipment properly. May assist in the determination and ordering of products and supplies. Assists in research, development, and testing of new recipes and menus. Attends weekly production meetings. Customer Satisfaction Maintains good customer relations through attitude, appearance, and attention to detail in daily work. Maintains consistent high-quality standards; quality-tests every finished product for taste, texture, appearance, and temperature. Assures that all foods are attractively garnished and appropriately displayed. Ensures that products are not held longer than establishing holding time frames. Services customer/guest needs with the appropriate sense of business urgency to provide quality service. Reports feedback from the customer to supervisor and/or area manager. Provides input on menu, and special meals in weekly production meetings. Personnel Sets leadership example by the willingness to work on all job tasks. Provides consistent feedback to employees regarding performance. Responsible for a smooth workflow, communication, and ideas through a congenial, caring, and supportive attitude. Ensures that employees understand and adhere to all Dining Services policies and procedures. Delegates assignments as appropriate and follows up to ensure work is accurate and complete. Orients all-new part-time employees to the location of products and equipment. Trains all part-time employees in proper cooking procedures, cooking times, and temperatures. Trains part-time employees in the proper use of all equipment. Safety and Sanitation Implements and maintains proper safety and sanitation standards in the workplace. Utilizes proper food handling methods and techniques. Assists in all scheduled cleanup operations. Operates equipment in an energy-efficient manner. Uses efficient startup/shutdown schedule for equipment. Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering. In absence of a supervisor, responsible for the security of the unit. Maintains kitchen cleanliness/sanitation during operation. Does not participate in unsafe acts and sets a good example for other workers. Reports all accidents and/or injuries to supervisor immediately. Reports all equipment maintenance problems to the supervisor. Knows the location of fire extinguishers and Ansul System pull stations and how to use them. Miscellaneous Knows and follows all University and Dining Services policies and procedures Cooks working in Retail areas will need to know how to use the POS system. Cooks may have to work as a cashier as needed and therefore know how to handle cash in all retail areas. Assist in monthly inventory Other duties as assigned. Special Conditions of Employment: Must be able to work a varied hourly work schedule including evenings, weekends, and holidays. Must be able to work a flexible schedule during intersession and summer conference periods. Must have excellent personal hygiene because of contact with food and food products. Certificates Licenses Registration: Must complete a 3-hour sanitation class as required by the San Diego Health Department. Must complete the University's Hazmat Communication Program. Must complete an 8-hour Serv Safe as required by the San Diego Health Department. Background check:   Successful completion of a pre-employment background check. Degree Verification Requirement : Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes.  Job Requirements: Minimum Qualifications: Graduation from high school or GED equivalent. At least 3 years of related experience. Preferred Qualifications: Supervisory experience preferred. Performance Expectations - Knowledge, Skills and Abilities: Ability to work with minimal supervision. Knowledge of proper cook times, temperatures, and food preparation procedures and techniques. Understanding of basic sanitation and safety requirements. Strong communication skills and problem-solving abilities. Ability to organize personnel, work, and materials for maximum productivity. Proven ability to supervise and motivate staff. Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements. Posting Salary: $22.37-22.49 per hour; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers.  Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer.   USD: Human Resources: Benefits Education: Tuition opportunities supporting the education of employees and eligible dependents. Professional development. Culinary Institute of America Accredited Trainings. Job Tools: Advancement opportunities. Complimentary tasting meals. Uniform, including (slip resistant) shoe reimbursement, provided. Attractive Shifts: Minimal late night hours. Ten paid holidays. No Christmas Day or New Year's Day shifts. Discounts: USD Torero Store, Bartell Hotels, local event tickets. Free tickets to most USD sporting events. The salary range provided in this posting reflects what we reasonably expect to pay for this position.  Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume Required, Cover Letter Preferred   Click the 'Apply Now' button to complete our online application and, for full consideration, please upload a  resume  to your application profile for the hiring managers' review.  You are also strongly recommended to upload a  cover letter  to your application profile for the hiring managers' review.   If you have any questions or difficulties please contact the Employment Services Team at  jobs@sandiego.edu. Additional Details: Hours: 37.5 hours per week Closing date:  Open until filled  Note : External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is a smoking and tobacco-free campus. For more information, visit www.sandiego.edu/smokefree. To apply, visit https://jobs.sandiego.edu/cw/en-us/job/497021 Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-0dd81a8db90f314ea9f9ac1e3aa83558 Wed, 17 Jun 2026 02:26:22 -0400 https://alumnijobs.cofc.edu/jobs/rss/21609858/campus-dining-supervisor https://alumnijobs.cofc.edu/jobs/rss/21609858/campus-dining-supervisor Syracuse, New York, Supervisor Food Service Job #: 042136 Location Syracuse, NY Pay Range: $69,000 Hours: Standard University business hours. Hours may vary based on operational needs. Job Type: Full Time Job Description: Syracuse University Campus Dining is comprised of more than 30 on-campus eateries, including multiple 'All You Care to Eat' dining rooms, cafs, coffee houses, national brand franchise food courts, and retail convenience stores. This role is responsible for the daily operations of and directly supervising employees in a designated Campus Dining location.The supervisors role is to lead all union employees, student workers and part-time workers to ensure adherence to all safety and brand standards and customer service excellence is achieved. This leadership role is responsible to manage, hire, schedule, train and approve payroll for all employees, and coordinate with various campus partners to bring employee labor issues to full resolution. Additionally, the Campus Dining Supervisor is responsible to maintain product inventory and usage levels, ensuring all efficiency standards. Education and Experience: Associate degree in hospitality, restaurant or business management and/or a combination of supervisory and food service experience equal to 5 years or more. Skills and Knowledge: Excellent leadership and communication skills Well-developed analytical, technical, computer and oral and written communication are necessary for this position. Ability to make autonomous, data-driven decisions based on current business operations and defined departmental strategy. Must be able to support all areas of Campus Dining, including flexible/rotating work shift times. Responsibilities: Supervision: Inspire and motivate team members while maintaining accountability for their actions. Actively supervise dining center staff in performing daily duties; ensure that employees are working efficiently and safety standards are being adhered to; ensure department policies and union rules are being upheld and that customer service standards are being met; provide continuous oversight, moving around the work unit to ensure constant visibility to and support for staff; continually remind and apply department policies and safety standards. Promptly address challenges or concerns that arise and enlist assistance of campus partners if necessary. Administrative: Conduct necessary employee training. Create scheduling in accordance with deadlines instituted by union contract. Ensure payroll is accurately and timely submitted. Inventory: Maintain product inventory and service needs; conduct forecasting and ordering product to support safe and efficient unit operations. Keep daily service records, input into computerized system, post invoices, order direct purchases. Monitor unit data metrics including patron usage, labor, and food cost. Employee Relations : Timely address employee misconduct of with employees; maintain timely and accurate documentation of employee infractions, misconduct, time and attendance issues etc.; working with HR, issue appropriate timely disciplinary action; partner with HR/Labor Relations to address regarding reasonable accommodation, leaves of absence or other employee issues. All other duties as assigned . Supports other Campus Dining work locations and/or the Catering Services Department at events as needed. Work cooperatively with others to achieve group objectives. About Syracuse University: Syracuse University is a private, international research university with distinctive academics, diversely unique offerings, and an undeniable spirit. Located in the geographic heart of New York State, with a global footprint, and over 150 years of history, Syracuse University offers a quintessential college experience. The scope of Syracuse University is a testament to its strengths: a pioneering history dating back to 1870; a choice of more than 200 majors, 100 minors, and 200 advanced degree programs offered across the Universitys 13 schools and colleges; over 15,000 undergraduates and over 6,000 graduate students; more than a quarter of a million alumni in 160 countries; and a student population from all 50 U.S. states and 123 countries. For more information, please visit http://www.syracuse.edu. About the Syracuse area: Syracuse is a medium-sized city situated in the geographic center of New York State approximately 250 miles northwest of New York City. The metro-area population totals approximately 500,000. The area offers a low cost of living and provides many social, cultural, and recreational options, including parks, museums, festivals, professional regional theater, and premier shopping venues. Syracuse and Central New York present a wide range of seasonal recreation and attractions ranging from water skiing and snow skiing, hiking in the Adirondacks, touring the historic sites, visiting wineries along the Finger Lakes, and biking on trails along the Erie Canal. Application Deadline: Full Consideration By: To apply, visit https://www.sujobopps.com/postings/110530 Syracuse University is an equal-opportunity institution. The University prohibits discrimination and harassment based on race, color, creed, religion, sex, gender, national origin, citizenship, ethnicity, marital status, age, disability, sexual orientation, gender identity and gender expression, veteran status, or any other status protected by applicable law to the extent prohibited by law. This nondiscrimination policy covers admissions, employment, and access to and treatment in University programs, services, and activities. Syracuse University has a long history of engaging veterans and the military-connected community through its educational programs, community outreach, and employment programs. After World War II, Syracuse University welcomed more than 10,000 returning veterans to our campus, and those veterans literally transformed Syracuse University into the national research institution it is today. The Universitys contemporary commitment to veterans builds on this historical legacy, and extends to both class-leading initiatives focused on making an SU degree accessible and affordable to the post-9/11 generation of veterans, and also programs designed to position Syracuse University as the employer of choice for military veterans, members of the Guard and Reserve, and military family members. Copyright 2025 Jobelephant.com Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-cb85204c8b4ae84b8ece5ccea8fdb2cd Wed, 17 Jun 2026 02:31:10 -0400