St Anthony Health and Rehabilitation
Minneapolis, MN, USA
St Anthony Health and RehabilitationLocation St. Anthony Health & Rehabilitation - Minneapolis, MN 55421 US (Primary)Job Title Dining Assistant - PT - AM and PM, FT - AMShift Type Second ShiftThe primary purpose of this position is to provide assistance in all dietary functions as directed/instructed and in accordance with established dietary policies and procedures. Essential Job Functions Duties and Responsibilities Dining Service Functions 1. Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures. 2. Assist in daily or scheduled cleaning duties. Clean work tables, meat blocks, refrigerators/freezers, etc. Carry soiled utensils, etc., to wash area. Carry soiled utensils, etc., to wash area. Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc. 3. Set up meal trays, food carts, dining room, etc., as instructed. 4. Distribute and collect menus as necessary. 5. Obtain food supplies for next meal. 6. Checking diet trays for accuracy before distribution. 7. Deliver food carts, trays, etc., to designated areas. 8. Prepare and deliver snacks, etc., as instructed. 9. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. 10. Ensure that food and supplies for the next meal are readily available. 11. Make only authorized food substitutions. 12. Assist in food preparation for special meals for parties, etc.Job Requirements Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism. Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.Education High SchoolCategory DiningJob Type Part-TimeWillingness to travel 0 - 25%PI102096974
Apr 21, 2018
St Anthony Health and RehabilitationLocation St. Anthony Health & Rehabilitation - Minneapolis, MN 55421 US (Primary)Job Title Dining Assistant - PT - AM and PM, FT - AMShift Type Second ShiftThe primary purpose of this position is to provide assistance in all dietary functions as directed/instructed and in accordance with established dietary policies and procedures. Essential Job Functions Duties and Responsibilities Dining Service Functions 1. Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures. Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures. 2. Assist in daily or scheduled cleaning duties. Clean work tables, meat blocks, refrigerators/freezers, etc. Carry soiled utensils, etc., to wash area. Carry soiled utensils, etc., to wash area. Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc. 3. Set up meal trays, food carts, dining room, etc., as instructed. 4. Distribute and collect menus as necessary. 5. Obtain food supplies for next meal. 6. Checking diet trays for accuracy before distribution. 7. Deliver food carts, trays, etc., to designated areas. 8. Prepare and deliver snacks, etc., as instructed. 9. Assist in maintaining food storage areas in a clean and properly arranged manner at all times. 10. Ensure that food and supplies for the next meal are readily available. 11. Make only authorized food substitutions. 12. Assist in food preparation for special meals for parties, etc.Job Requirements Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism. Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public. Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.Education High SchoolCategory DiningJob Type Part-TimeWillingness to travel 0 - 25%PI102096974
Villanova UniversityPosting DetailsPosting Details (Default Section)Posting Number: 20181647SPosition Title: General Cook II - St. Mary's Hall (full-time, 9-months)Position Type: StaffRecruitment Type: Internal/External ApplicantsWork Schedule: FT/9 MonthDepartment: 412-Dining Services OperationsPosition Summary: Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists Chefs and Assistant Chefs as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values : Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our associates should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and Responsibilities: Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department polices and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Performs other duties and assists with projects as assigned. Minimum Qualifications: High School diploma or equivalent required. Knowledge of food preparation including sauces and soups, food safety and sanitation procedures. 3 years of culinary experience in restaurants or college/university setting Basic reading and writing skills.Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision All kitchen equipment including set up, operation, break down. Proper knife skills. Preferred Qualifications: Culinary certification and Serv Safe certification preferred. Tools, machinery and equipment used: All kitchen equipment Physical Requirements and/or Unusual Work Hours: Ability to lift/push/pull up to 30 lbs independently. Ability to sit/stand for extended periods of time. Ability to withstand extreme temperatures. Ability to use various chemicals. Special Message to Applicants: Schedule: Tuesday through Saturday 11:30 pm-8:30 pm Off Sunday and MondayPosting Date: 04/17/2018Salary Posting Information: $14.07 per hourSalary Band: FJob Classification: Non-ExemptSupplemental Questions Required fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Monster.com Higheredjobs.com HERC Website Professional Affiliation/Trade Website Diversity Association/Publication Website Indeed.com Other Internet Advertisement Advertisement in Local Newspaper Advertisement in Academic or Professional Publication Referred by a current or former employee Referred by a friend or family member Heard about it at a conference or career fair Browsing the Villanova website Other * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question) Documents needed to complete your application: Required Documents Optional Documents Cover Letter / Letter of Interest Resume / Curriculum Vitae PI102062378
Apr 19, 2018
Villanova UniversityPosting DetailsPosting Details (Default Section)Posting Number: 20181647SPosition Title: General Cook II - St. Mary's Hall (full-time, 9-months)Position Type: StaffRecruitment Type: Internal/External ApplicantsWork Schedule: FT/9 MonthDepartment: 412-Dining Services OperationsPosition Summary: Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists Chefs and Assistant Chefs as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values : Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our associates should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and Responsibilities: Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department polices and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Performs other duties and assists with projects as assigned. Minimum Qualifications: High School diploma or equivalent required. Knowledge of food preparation including sauces and soups, food safety and sanitation procedures. 3 years of culinary experience in restaurants or college/university setting Basic reading and writing skills.Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision All kitchen equipment including set up, operation, break down. Proper knife skills. Preferred Qualifications: Culinary certification and Serv Safe certification preferred. Tools, machinery and equipment used: All kitchen equipment Physical Requirements and/or Unusual Work Hours: Ability to lift/push/pull up to 30 lbs independently. Ability to sit/stand for extended periods of time. Ability to withstand extreme temperatures. Ability to use various chemicals. Special Message to Applicants: Schedule: Tuesday through Saturday 11:30 pm-8:30 pm Off Sunday and MondayPosting Date: 04/17/2018Salary Posting Information: $14.07 per hourSalary Band: FJob Classification: Non-ExemptSupplemental Questions Required fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Monster.com Higheredjobs.com HERC Website Professional Affiliation/Trade Website Diversity Association/Publication Website Indeed.com Other Internet Advertisement Advertisement in Local Newspaper Advertisement in Academic or Professional Publication Referred by a current or former employee Referred by a friend or family member Heard about it at a conference or career fair Browsing the Villanova website Other * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question) Documents needed to complete your application: Required Documents Optional Documents Cover Letter / Letter of Interest Resume / Curriculum Vitae PI102062378
Villanova UniversityPosting DetailsPosting Details (Default Section)Posting Number: 20181650SPosition Title: General Cook II - The Exchange (full-time, 12-months)Position Type: StaffRecruitment Type: Internal/External ApplicantsWork Schedule: FT/12 MonthDepartment: 412-Dining Services OperationsPosition Summary: Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists Chefs and Assistant Chefs as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values : Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our associates should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and Responsibilities: Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department polices and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Performs other duties and assists with projects as assigned. Minimum Qualifications: High School diploma or equivalent required. Knowledge of food preparation including sauces and soups, food safety and sanitation procedures. 3 years of culinary experience in restaurants or college/university setting Basic reading and writing skills.Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision All kitchen equipment including set up, operation, break down. Proper knife skills. Preferred Qualifications: Culinary certification and Serv Safe certification preferred. Tools, machinery and equipment used: All kitchen equipment Physical Requirements and/or Unusual Work Hours: Ability to lift, push, pull up to 30 lbs independently. Ability to sit/stand for extended periods of time. Ability to use various chemicals. Ability to withstand extreme temperatures (hot/cold). Special Message to Applicants: Schedule: Monday through Friday 6:00 am - 3:30 pm *subject to change based on hours of operations and the needs of the department, including catering assignments and special events. Flexibility is needed for this position.Posting Date: 04/17/2018Salary Posting Information: $14.07 per hourSalary Band: FJob Classification: Non-ExemptSupplemental Questions Required fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Monster.com Higheredjobs.com HERC Website Professional Affiliation/Trade Website Diversity Association/Publication Website Indeed.com Other Internet Advertisement Advertisement in Local Newspaper Advertisement in Academic or Professional Publication Referred by a current or former employee Referred by a friend or family member Heard about it at a conference or career fair Browsing the Villanova website Other * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question) Documents needed to complete your application: Required Documents Optional Documents Cover Letter / Letter of Interest Resume / Curriculum Vitae PI102062363
Apr 19, 2018
Villanova UniversityPosting DetailsPosting Details (Default Section)Posting Number: 20181650SPosition Title: General Cook II - The Exchange (full-time, 12-months)Position Type: StaffRecruitment Type: Internal/External ApplicantsWork Schedule: FT/12 MonthDepartment: 412-Dining Services OperationsPosition Summary: Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists Chefs and Assistant Chefs as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values : Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our associates should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and Responsibilities: Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department polices and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Performs other duties and assists with projects as assigned. Minimum Qualifications: High School diploma or equivalent required. Knowledge of food preparation including sauces and soups, food safety and sanitation procedures. 3 years of culinary experience in restaurants or college/university setting Basic reading and writing skills.Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision All kitchen equipment including set up, operation, break down. Proper knife skills. Preferred Qualifications: Culinary certification and Serv Safe certification preferred. Tools, machinery and equipment used: All kitchen equipment Physical Requirements and/or Unusual Work Hours: Ability to lift, push, pull up to 30 lbs independently. Ability to sit/stand for extended periods of time. Ability to use various chemicals. Ability to withstand extreme temperatures (hot/cold). Special Message to Applicants: Schedule: Monday through Friday 6:00 am - 3:30 pm *subject to change based on hours of operations and the needs of the department, including catering assignments and special events. Flexibility is needed for this position.Posting Date: 04/17/2018Salary Posting Information: $14.07 per hourSalary Band: FJob Classification: Non-ExemptSupplemental Questions Required fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Monster.com Higheredjobs.com HERC Website Professional Affiliation/Trade Website Diversity Association/Publication Website Indeed.com Other Internet Advertisement Advertisement in Local Newspaper Advertisement in Academic or Professional Publication Referred by a current or former employee Referred by a friend or family member Heard about it at a conference or career fair Browsing the Villanova website Other * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question) Documents needed to complete your application: Required Documents Optional Documents Cover Letter / Letter of Interest Resume / Curriculum Vitae PI102062363
Villanova UniversityPosting DetailsPosting Details (Default Section)Posting Number: 20181648SPosition Title: General Cook II - Donahue Hall (full-time, 12-months)Position Type: StaffRecruitment Type: Internal/External ApplicantsWork Schedule: FT/12 MonthDepartment: 412-Dining Services OperationsPosition Summary: Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists Chefs and Assistant Chefs as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values : Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our associates should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and Responsibilities: Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department polices and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Performs other duties and assists with projects as assigned. Minimum Qualifications: High School diploma or equivalent required. Knowledge of food preparation including sauces and soups, food safety and sanitation procedures. 3 years of culinary experience in restaurants or college/university setting Basic reading and writing skills.Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision All kitchen equipment including set up, operation, break down. Proper knife skills. Preferred Qualifications: Culinary certification and Serv Safe certification preferred. Tools, machinery and equipment used: All kitchen equipment Physical Requirements and/or Unusual Work Hours: Ability to lift/push/pull up to 30 lbs independently. Ability to sit/stand for extended periods of time. Ability to withstand extreme temperatures. Ability to use various chemicals. Special Message to Applicants: Schedule: Monday through Thursday 9:00am - 6:00pm Saturday 9:00am - 6:00pm Off Friday and SundayPosting Date: 04/17/2018Salary Posting Information: $14.07 per hourSalary Band: FJob Classification: Non-ExemptSupplemental Questions Required fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Monster.com Higheredjobs.com HERC Website Professional Affiliation/Trade Website Diversity Association/Publication Website Indeed.com Other Internet Advertisement Advertisement in Local Newspaper Advertisement in Academic or Professional Publication Referred by a current or former employee Referred by a friend or family member Heard about it at a conference or career fair Browsing the Villanova website Other * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question) Documents needed to complete your application: Required Documents Optional Documents Cover Letter / Letter of Interest Resume / Curriculum Vitae PI102062330
Apr 19, 2018
Villanova UniversityPosting DetailsPosting Details (Default Section)Posting Number: 20181648SPosition Title: General Cook II - Donahue Hall (full-time, 12-months)Position Type: StaffRecruitment Type: Internal/External ApplicantsWork Schedule: FT/12 MonthDepartment: 412-Dining Services OperationsPosition Summary: Culinary professional who is responsible for preparing and cooking sauces, soups, entrees, vegetables, cold foods, and any other menu items. Responsible for food safety and sanitation. Assists Chefs and Assistant Chefs as needed and may be the lead cook during a shift. This person will work with management and co-workers to instill and foster the value of the Villanova Mission Statement and the Dining Services Mission Statement. This person will focus on our Core Values : Safety and Sanitation, Friendly Courteous Service, Quality, Meticulous Attention to Detail, and Safety. All of our associates should improve our systems and overall operation. Villanova is a Catholic university sponsored by the Augustinian order. Diversity and inclusion have been and will continue to be an integral component of Villanova University's mission. The University is an Equal Opportunity/Affirmative Action employer and seeks candidates who understand, respect and can contribute to the University's mission and values.Duties and Responsibilities: Follows recipes and produces food items as assigned by the chef. Maintains proper food temperatures and appearance of food. Records and maintains food production records. Responsible for gathering ingredients needed for food production. Verifies all portion sizes, quality standards, department polices and procedures, and core values are adhered to with the rest of the culinary team. Responsible for proper storage of leftovers. Responsible for opening and closing procedures in the kitchen for the unit. Responsible for cleaning and sanitizing equipment. Works special functions and catering events as needed by the department. Performs other duties and assists with projects as assigned. Minimum Qualifications: High School diploma or equivalent required. Knowledge of food preparation including sauces and soups, food safety and sanitation procedures. 3 years of culinary experience in restaurants or college/university setting Basic reading and writing skills.Ability to follow written recipes. Excellent communication skills. Ability to work with minimal supervision All kitchen equipment including set up, operation, break down. Proper knife skills. Preferred Qualifications: Culinary certification and Serv Safe certification preferred. Tools, machinery and equipment used: All kitchen equipment Physical Requirements and/or Unusual Work Hours: Ability to lift/push/pull up to 30 lbs independently. Ability to sit/stand for extended periods of time. Ability to withstand extreme temperatures. Ability to use various chemicals. Special Message to Applicants: Schedule: Monday through Thursday 9:00am - 6:00pm Saturday 9:00am - 6:00pm Off Friday and SundayPosting Date: 04/17/2018Salary Posting Information: $14.07 per hourSalary Band: FJob Classification: Non-ExemptSupplemental Questions Required fields are indicated with an asterisk (*). * How did you first hear of this employment opportunity? Monster.com Higheredjobs.com HERC Website Professional Affiliation/Trade Website Diversity Association/Publication Website Indeed.com Other Internet Advertisement Advertisement in Local Newspaper Advertisement in Academic or Professional Publication Referred by a current or former employee Referred by a friend or family member Heard about it at a conference or career fair Browsing the Villanova website Other * If your answer to the above question is "Other", please specify the source below. If this question does not apply to you, enter N/A. (Open Ended Question) Documents needed to complete your application: Required Documents Optional Documents Cover Letter / Letter of Interest Resume / Curriculum Vitae PI102062330
University of KentuckyEqual Employment Opportunity/M/F/disability/protected veteran status.Posting Details Job Title Assistant Professor of Pediatric Gastroenterology Requisition Number FE01237 Working Title Department Name 7H656:PEDIATRICS - GASTROENTEROLOGY Work Location Lexington, KY Type of Position Faculty Position Time Status Full-Time Tenure Track Status Non-Tenure Track Required Education MD, DO or equivalent Required Related Experience Completed Pediatric Residency and fellowship in Pediatric Gastroenterology Required License/Registration/Certification Ky Medical License or eligible. Job Summary The University of Kentucky College of Medicine (UKCM) and the Kentucky Children€™s Hospital seek a pediatric gastroenterologist at the Assistant level for a faculty position. The Pediatric Gastroenterology, Hepatology and Nutrition section continues in a growth and development mode to expand clinical, research, and training activities with the requisite resources. Research and quality improvement opportunities are available including through the development of a section database and surveillance system infrastructure integrated into clinical services. Emphasis is given to career development of faculty.Those with special interest in hepatology, intestinal rehabilitation, or functional gastrointestinal disorders are encouraged to apply, although this is not a prerequisite. Rank is negotiable, depending on qualifications. The successful candidate will be board certified/eligible in pediatrics and board certified/eligible in pediatric gastroenterology. The position is available immediately, but starting date is negotiable.UK Healthcare, the clinical enterprise of the University of Kentucky, encompasses multiple medical campuses as well as the clinical activities of all six health care colleges. Kentucky Children€™s Hospital serves as a subspecialty regional referral and pediatric care center for the state of Kentucky as well as parts of West Virginia, Tennessee, and Ohio. Kentucky Children€™s Hospital is the region€™s level I pediatric trauma center including a state of the art pediatric emergency department. Additionally, in 2017, UK embarked on a partnership with Shriner€™s Children€™s Hospital, a premier Pediatric Orthopedic organization. This venture includes the Shriner€™s newly built clinic space opening on the UK Healthcare campus and all inpatient care of these patients be performed in KCH.Located in the beautiful Bluegrass Region, Lexington provides outstanding quality of life with a progressive and vibrant University community. Lexington is notable for the friendliness of the South and with affordable housing, outstanding school options, excellent cultural, artistic, and dining venues, and collegiate sports. With a population in excess of 475,000, Greater Lexington offers many desirable features of large cities but with ease of access. In addition to an avid sports community, Kentucky has several lakes and rivers with readily accessible outdoor activities, including the Red River Gorge.For more information, contact:George J. Fuchs, MD Professor and Vice Chair, Pediatrics Chief, Pediatric Gastroenterology, Hepatology, and Nutrition University of Kentucky College of Medicine 138 Leader Ave, Office 209 Lexington, KY 40506 Tel. 859 218-1676, Fax. 859 257-7799 E-mail: george.fuchs@uky.eduPlease include a CV along with application. Applications will be reviewed immediately, and will continue until filled. Skills / Knowledge / Abilities Does this position have supervisory responsibilities? No Preferred Education/Experience Deadline to Apply Open Until Filled Yes University Community of Inclusion The University of Kentucky is committed to a diverse and inclusive workforce by ensuring all our students, faculty, and staff work in an environment of openness and acceptance. We strive to foster a community where people of all backgrounds, identities, and perspectives can feel secure and welcome. We also value the well-being of each of our employees and are dedicated to creating a healthy place to work, learn and live. In the interest of maintaining a safe and healthy environment for our students, employees, patients and visitors the University of Kentucky is a Tobacco & Drug Free campus. As an Equal Opportunity Employer, we strongly encourage veterans, individuals with disabilities, women, and all minorities to consider our employment opportunities. Any candidate offered a position may be required to pass pre-employment screenings as mandated by University of Kentucky Human Resources. These screenings may include a national background check and/or drug screen. Posting Specific QuestionsRequired fields are indicated with an asterisk (*). * UK HealthCare recognizes the patient as our premier customer and promises to provide excellent customer services to patients, colleagues, co-workers and all others who seek our services. By applying for a position with UK HealthCare, I am indicating my commitment to service excellence and expressing my agreement to consistently recognize that: - Our customer is every person we come into contact with during our workday. - Service is being flexible, courteous and respectful while anticipating and fulfilling the needs of our customers. - Quality is the foundation of everything we do. It is our desire to provide exceptional service to every patient and customer we serve. - Careful, efficient and responsible management of our resources is vital to our success. - We want to attract, develop and retain highly skilled and competent co-workers, which will in turn achieve customer loyalty and promote the growth of UK HealthCare. By submitting my application for employment with UK HealthCare, I acknowledge that I will be held accountable to follow the UK HealthCare Behavioral Expectations if selected for a position with UK HealthCare. Do you agree to abide by the UK HealthCare Standards? Yes No * Where did you first see this position advertised other than on UK's Online Employment System? The Chronicle of Higher Education InsideHigherEd.com HigherEdJobs.com Diverseeducation.com (Diverse Issues in Higher Education) Academic Keys HospitalCareers.com Latinosinhighered.com Indeed.com A Colleague, Friend and/or Family Member None of the above Applicant Documents Required Documents Curriculum Vita Optional Documents Cover Letter PI102037313
Apr 17, 2018
University of KentuckyEqual Employment Opportunity/M/F/disability/protected veteran status.Posting Details Job Title Assistant Professor of Pediatric Gastroenterology Requisition Number FE01237 Working Title Department Name 7H656:PEDIATRICS - GASTROENTEROLOGY Work Location Lexington, KY Type of Position Faculty Position Time Status Full-Time Tenure Track Status Non-Tenure Track Required Education MD, DO or equivalent Required Related Experience Completed Pediatric Residency and fellowship in Pediatric Gastroenterology Required License/Registration/Certification Ky Medical License or eligible. Job Summary The University of Kentucky College of Medicine (UKCM) and the Kentucky Children€™s Hospital seek a pediatric gastroenterologist at the Assistant level for a faculty position. The Pediatric Gastroenterology, Hepatology and Nutrition section continues in a growth and development mode to expand clinical, research, and training activities with the requisite resources. Research and quality improvement opportunities are available including through the development of a section database and surveillance system infrastructure integrated into clinical services. Emphasis is given to career development of faculty.Those with special interest in hepatology, intestinal rehabilitation, or functional gastrointestinal disorders are encouraged to apply, although this is not a prerequisite. Rank is negotiable, depending on qualifications. The successful candidate will be board certified/eligible in pediatrics and board certified/eligible in pediatric gastroenterology. The position is available immediately, but starting date is negotiable.UK Healthcare, the clinical enterprise of the University of Kentucky, encompasses multiple medical campuses as well as the clinical activities of all six health care colleges. Kentucky Children€™s Hospital serves as a subspecialty regional referral and pediatric care center for the state of Kentucky as well as parts of West Virginia, Tennessee, and Ohio. Kentucky Children€™s Hospital is the region€™s level I pediatric trauma center including a state of the art pediatric emergency department. Additionally, in 2017, UK embarked on a partnership with Shriner€™s Children€™s Hospital, a premier Pediatric Orthopedic organization. This venture includes the Shriner€™s newly built clinic space opening on the UK Healthcare campus and all inpatient care of these patients be performed in KCH.Located in the beautiful Bluegrass Region, Lexington provides outstanding quality of life with a progressive and vibrant University community. Lexington is notable for the friendliness of the South and with affordable housing, outstanding school options, excellent cultural, artistic, and dining venues, and collegiate sports. With a population in excess of 475,000, Greater Lexington offers many desirable features of large cities but with ease of access. In addition to an avid sports community, Kentucky has several lakes and rivers with readily accessible outdoor activities, including the Red River Gorge.For more information, contact:George J. Fuchs, MD Professor and Vice Chair, Pediatrics Chief, Pediatric Gastroenterology, Hepatology, and Nutrition University of Kentucky College of Medicine 138 Leader Ave, Office 209 Lexington, KY 40506 Tel. 859 218-1676, Fax. 859 257-7799 E-mail: george.fuchs@uky.eduPlease include a CV along with application. Applications will be reviewed immediately, and will continue until filled. Skills / Knowledge / Abilities Does this position have supervisory responsibilities? No Preferred Education/Experience Deadline to Apply Open Until Filled Yes University Community of Inclusion The University of Kentucky is committed to a diverse and inclusive workforce by ensuring all our students, faculty, and staff work in an environment of openness and acceptance. We strive to foster a community where people of all backgrounds, identities, and perspectives can feel secure and welcome. We also value the well-being of each of our employees and are dedicated to creating a healthy place to work, learn and live. In the interest of maintaining a safe and healthy environment for our students, employees, patients and visitors the University of Kentucky is a Tobacco & Drug Free campus. As an Equal Opportunity Employer, we strongly encourage veterans, individuals with disabilities, women, and all minorities to consider our employment opportunities. Any candidate offered a position may be required to pass pre-employment screenings as mandated by University of Kentucky Human Resources. These screenings may include a national background check and/or drug screen. Posting Specific QuestionsRequired fields are indicated with an asterisk (*). * UK HealthCare recognizes the patient as our premier customer and promises to provide excellent customer services to patients, colleagues, co-workers and all others who seek our services. By applying for a position with UK HealthCare, I am indicating my commitment to service excellence and expressing my agreement to consistently recognize that: - Our customer is every person we come into contact with during our workday. - Service is being flexible, courteous and respectful while anticipating and fulfilling the needs of our customers. - Quality is the foundation of everything we do. It is our desire to provide exceptional service to every patient and customer we serve. - Careful, efficient and responsible management of our resources is vital to our success. - We want to attract, develop and retain highly skilled and competent co-workers, which will in turn achieve customer loyalty and promote the growth of UK HealthCare. By submitting my application for employment with UK HealthCare, I acknowledge that I will be held accountable to follow the UK HealthCare Behavioral Expectations if selected for a position with UK HealthCare. Do you agree to abide by the UK HealthCare Standards? Yes No * Where did you first see this position advertised other than on UK's Online Employment System? The Chronicle of Higher Education InsideHigherEd.com HigherEdJobs.com Diverseeducation.com (Diverse Issues in Higher Education) Academic Keys HospitalCareers.com Latinosinhighered.com Indeed.com A Colleague, Friend and/or Family Member None of the above Applicant Documents Required Documents Curriculum Vita Optional Documents Cover Letter PI102037313
Full-time, year round position, job group and level AO-5Amherst College's Dining Services Department invites applications for the position of Banquet Chef. Amherst College has profoundly transformed its student body in terms of socioeconomic status, ethnicity, and nationality, among other areas. Today, nearly one-quarter of Amherst's students are Pell Grant recipients; 45 percent of our studentsidentify as domestic students of color. Our expectation is that the successful candidate will excel at working in a community that is broadly diverse with regard to race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion.The Banquet Chef supports the efforts of Amherst College Dining Services by providing the campus community with excellent service through the production of our menus. The position assists the Executive Chef and Executive Sous Chef in leading and developing the culinary team. This individual creates, manages, and serves seasonal, fresh menus from exceptional ingredients. The position must possess the technical abilities and knowledge required of its subordinate staff and is well versed in food, its history, and trends in a global forum. The Banquet Chef takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.Reporting to the Executive Chef, with direction received from the Executive Sous Chef and Catering Manager; the Banquet Chef ensures that our customers' expectations are fulfilled while managing and supporting the efforts of the Catering Culinary Team in both our catered events and our staff dining venue. This individual works cooperatively with all employees in support of the mission, standards and goals of the Dining Services Department at Amherst College. Responsibilities include: direct supervision of the culinary team, menu and process development, resource management, loss prevention and product purchasing. Additionally, the Banquet Chef provides instruction and direction to all employees throughout the department whenever necessary. This position requires the ability to perform work in public venues and at times interacts directly with our customers. The Banquet Chef's primary role is to work to continuously elevate the department's food and service product in order to meet and exceed our customers' expectations while maintaining strict operational standards of quality, health and safety and performing such in a financially responsible manner.The work schedule varies and corresponds to the College's operational needs, specifically to our catering business volumes. This involves the coverage of catering and campus-wide events as well as assisting with coverage in our student dining program. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.Key ResponsibilitiesSupervisionEngage, instruct, and supervise culinary staff; coordinate assistants, and oversee daily production and direct the rotation of assignmentsAssist with the professional development of the culinary team through training, coaching and re-enforcing of standardsCommunicate proactively operational needs, concerns, and issuesAssist with performance evaluation and developmental plansSupervise and develop service staff on food storage, menu portioning and handling of menu items; details of ingredients; information about special meal needs and student diets; new menu items; par levels and production overages and shortages; menu changesPerform Inspections of Stations and Service areas in support of established standardsMaintain the accuracy of production schedules and usage reportsManage inventory and the organization of Production Storage Areas, improving efficienciesAssist with purchasing product; maintain purchasing specifications and vendor requirementsPromote and Advance our standards of quality and service, and the safety of our work environmentPerform routine equipment inspection informing management of repair and replacement needsProvide and maintain the tools, resources, and information necessary to ensure the team's successManage resources effectively to reduce and prevent waste and lossPreparationProvide weekly staff schedule to Supervisor for review and communicate additional coverage needs proactivelyPrepare menu items to established standard as an individual and when leading the teams workPurchase, store, and inventory ingredientsMaintain operational standards and Health Department regulationsInsure that all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipmentMenusCollaborate with the Chef on menu development and implementationEnsure recipes are followed, uniform production standards are met, and all items are of the highest possible quality, and produced in an efficient and consistent mannerComplete and insure the accuracy of the production sheets at the conclusion of each meal periodQUALIFICATIONSRequiredHigh School Diploma or equivalent plus specialized culinary trainingCurrent ServSafe Manager Certification or be able to achieve within (6) months of employmentAllergen Awareness as required by the Commonwealth of Massachusetts5+ years of leadership experience in food preparationTechnically proficient in Volume Hot and Cold Food Production and Culinary fundamentalsProficient in Microsoft Word and Excel with experience in menu management software systemsStrong verbal and written communication, customer service, organizational, and time management skillsAbility to taste and work with any and all ingredients usedAbility to mathematically reduce and expand measurements required by recipeAttention to detailPreferredAssociate's or Bachelor's Degree in Culinary ArtsDriver's License and successful credentialing in order to operate College vehiclesEnvironmental and Physical DemandsFrequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levelsAbility to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 pounds with assistanceConstant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wristsBending, squatting, and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stairsManual dexterity including grasping and manipulating tools/equipment, and adjusting controlsClose visual concentration including the ability to perceive color, contrast, and depthAbility to taste and work with any and all ingredients usedAPPLICATION INSTRUCTIONSInterestedcandidates should submit a cover letter, resume, the names and contact information (email and/or telephone numbers) for three professional references. Review of applications will begin immediately and will continue until position is filled. ABOUT AMHERST COLLEGE Amherst College is an equal opportunity employer and encourages women, persons of color, and persons with disabilities to apply. The College is committed to enriching its educational experience and its culture through the diversity of its faculty, administration, and staff. Amherst College, one of the premier liberal arts colleges in the nation, is located in Amherst, Massachusetts, a town of approximately 35,000 residents in the western part of the state. The college's community is composed of about1,800 students from 48 states, plus Washington, D.C., Puerto Rico and 54 countries around the world, and about 1,000 staff and faculty. The college's scenic 1,000-acre campus includes a 500-acre wildlife sanctuary and the Book & Plow Farm ; three museums: Emily Dickinson Museum , Beneski Museum of Natural History and Mead Art Museum ; and multiple educational and cultural venues and resources through the Five College Consortium. The town of Amherst offers an amazing variety of coffee shops, restaurants and entertainment, and a very active outdoor life. Our vibrant campus, diverse community and beautiful surrounding, makes Amherst College and the Town of Amherst the perfect place to work, learn and live!PI102032340
Apr 16, 2018
Full-time, year round position, job group and level AO-5Amherst College's Dining Services Department invites applications for the position of Banquet Chef. Amherst College has profoundly transformed its student body in terms of socioeconomic status, ethnicity, and nationality, among other areas. Today, nearly one-quarter of Amherst's students are Pell Grant recipients; 45 percent of our studentsidentify as domestic students of color. Our expectation is that the successful candidate will excel at working in a community that is broadly diverse with regard to race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion.The Banquet Chef supports the efforts of Amherst College Dining Services by providing the campus community with excellent service through the production of our menus. The position assists the Executive Chef and Executive Sous Chef in leading and developing the culinary team. This individual creates, manages, and serves seasonal, fresh menus from exceptional ingredients. The position must possess the technical abilities and knowledge required of its subordinate staff and is well versed in food, its history, and trends in a global forum. The Banquet Chef takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.Reporting to the Executive Chef, with direction received from the Executive Sous Chef and Catering Manager; the Banquet Chef ensures that our customers' expectations are fulfilled while managing and supporting the efforts of the Catering Culinary Team in both our catered events and our staff dining venue. This individual works cooperatively with all employees in support of the mission, standards and goals of the Dining Services Department at Amherst College. Responsibilities include: direct supervision of the culinary team, menu and process development, resource management, loss prevention and product purchasing. Additionally, the Banquet Chef provides instruction and direction to all employees throughout the department whenever necessary. This position requires the ability to perform work in public venues and at times interacts directly with our customers. The Banquet Chef's primary role is to work to continuously elevate the department's food and service product in order to meet and exceed our customers' expectations while maintaining strict operational standards of quality, health and safety and performing such in a financially responsible manner.The work schedule varies and corresponds to the College's operational needs, specifically to our catering business volumes. This involves the coverage of catering and campus-wide events as well as assisting with coverage in our student dining program. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.Key ResponsibilitiesSupervisionEngage, instruct, and supervise culinary staff; coordinate assistants, and oversee daily production and direct the rotation of assignmentsAssist with the professional development of the culinary team through training, coaching and re-enforcing of standardsCommunicate proactively operational needs, concerns, and issuesAssist with performance evaluation and developmental plansSupervise and develop service staff on food storage, menu portioning and handling of menu items; details of ingredients; information about special meal needs and student diets; new menu items; par levels and production overages and shortages; menu changesPerform Inspections of Stations and Service areas in support of established standardsMaintain the accuracy of production schedules and usage reportsManage inventory and the organization of Production Storage Areas, improving efficienciesAssist with purchasing product; maintain purchasing specifications and vendor requirementsPromote and Advance our standards of quality and service, and the safety of our work environmentPerform routine equipment inspection informing management of repair and replacement needsProvide and maintain the tools, resources, and information necessary to ensure the team's successManage resources effectively to reduce and prevent waste and lossPreparationProvide weekly staff schedule to Supervisor for review and communicate additional coverage needs proactivelyPrepare menu items to established standard as an individual and when leading the teams workPurchase, store, and inventory ingredientsMaintain operational standards and Health Department regulationsInsure that all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipmentMenusCollaborate with the Chef on menu development and implementationEnsure recipes are followed, uniform production standards are met, and all items are of the highest possible quality, and produced in an efficient and consistent mannerComplete and insure the accuracy of the production sheets at the conclusion of each meal periodQUALIFICATIONSRequiredHigh School Diploma or equivalent plus specialized culinary trainingCurrent ServSafe Manager Certification or be able to achieve within (6) months of employmentAllergen Awareness as required by the Commonwealth of Massachusetts5+ years of leadership experience in food preparationTechnically proficient in Volume Hot and Cold Food Production and Culinary fundamentalsProficient in Microsoft Word and Excel with experience in menu management software systemsStrong verbal and written communication, customer service, organizational, and time management skillsAbility to taste and work with any and all ingredients usedAbility to mathematically reduce and expand measurements required by recipeAttention to detailPreferredAssociate's or Bachelor's Degree in Culinary ArtsDriver's License and successful credentialing in order to operate College vehiclesEnvironmental and Physical DemandsFrequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levelsAbility to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 pounds with assistanceConstant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wristsBending, squatting, and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stairsManual dexterity including grasping and manipulating tools/equipment, and adjusting controlsClose visual concentration including the ability to perceive color, contrast, and depthAbility to taste and work with any and all ingredients usedAPPLICATION INSTRUCTIONSInterestedcandidates should submit a cover letter, resume, the names and contact information (email and/or telephone numbers) for three professional references. Review of applications will begin immediately and will continue until position is filled. ABOUT AMHERST COLLEGE Amherst College is an equal opportunity employer and encourages women, persons of color, and persons with disabilities to apply. The College is committed to enriching its educational experience and its culture through the diversity of its faculty, administration, and staff. Amherst College, one of the premier liberal arts colleges in the nation, is located in Amherst, Massachusetts, a town of approximately 35,000 residents in the western part of the state. The college's community is composed of about1,800 students from 48 states, plus Washington, D.C., Puerto Rico and 54 countries around the world, and about 1,000 staff and faculty. The college's scenic 1,000-acre campus includes a 500-acre wildlife sanctuary and the Book & Plow Farm ; three museums: Emily Dickinson Museum , Beneski Museum of Natural History and Mead Art Museum ; and multiple educational and cultural venues and resources through the Five College Consortium. The town of Amherst offers an amazing variety of coffee shops, restaurants and entertainment, and a very active outdoor life. Our vibrant campus, diverse community and beautiful surrounding, makes Amherst College and the Town of Amherst the perfect place to work, learn and live!PI102032340
Tufts UniversityTufts University is an AA/EO employer and actively seeks candidates from diverse backgrounds. Please see the Tufts University non-discrimination statement.Job DescriptionFood Production Assistant I - Cental Kitchen and Bakery, Dining Services - 18001197DescriptionThis is an academic year position working 42 weeks per year.Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.The Food Production Assistant is part of a team that prepares a variety ready-to-eat Grab-and-Go items and ready-to-eat salads, cold foods and light cooking (grilling, frying, steaming). The Food Production Assistant will be comfortable taking direction from a Food Production Lead. S/he also prepares recipe ingredients in bulk amounts and/or individual grab & go portions following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management and Leads. The Food Production Assistant will complete all assigned work to meet forecasts and deadlines following department and industry standards for quality and sanitation. S/he will have a demonstrated ability to work under peer supervision in a logical, cooperative, efficient and productive manner. The Food Production Assistant will be comfortable working as part of a team. S/he will be willing to learn from management, Leads, Food Production Assistant II’s, and other more experienced and senior culinary professionals. In addition to food preparation, the Food Production Assistant will be responsible for the cleaning, sanitation and general upkeep of food preparation equipment and work station. QualificationsBasic Requirements: At least 6 months working in food service, retail or other customer service related business. Organized and cooperative person who can work on assigned tasks both independently and part of a team under time pressure. Must enjoy working with a diverse team and be committed to hospitality, customer service and cleanliness. Must read, speak and understand English.Preferred Qualifications: High school diploma/GED preferred. Experience working in food preparation especially in a high volume organization; operating a variety kitchen equipment such as institutional food processor, buffalo chopper, meat slicer and/or other slicing cutting and mixing equipment.Special Work Schedule Requirements:Academic year position, working 42 weeks per year. Rotating schedule. An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.Equal Opportunity Employer – minority/females/veterans/disability/sexual orientation/gender identity.Primary Location: United States-Massachusetts-Medford/SomervilleJob: DiningOrganization: Central Kitchen and BakeryEmployee Status: RegularSchedule: Full-timeJob Posting: Apr 13, 2018, 2:21:52 PMPI102022567
Apr 15, 2018
Tufts UniversityTufts University is an AA/EO employer and actively seeks candidates from diverse backgrounds. Please see the Tufts University non-discrimination statement.Job DescriptionFood Production Assistant I - Cental Kitchen and Bakery, Dining Services - 18001197DescriptionThis is an academic year position working 42 weeks per year.Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.The Food Production Assistant is part of a team that prepares a variety ready-to-eat Grab-and-Go items and ready-to-eat salads, cold foods and light cooking (grilling, frying, steaming). The Food Production Assistant will be comfortable taking direction from a Food Production Lead. S/he also prepares recipe ingredients in bulk amounts and/or individual grab & go portions following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management and Leads. The Food Production Assistant will complete all assigned work to meet forecasts and deadlines following department and industry standards for quality and sanitation. S/he will have a demonstrated ability to work under peer supervision in a logical, cooperative, efficient and productive manner. The Food Production Assistant will be comfortable working as part of a team. S/he will be willing to learn from management, Leads, Food Production Assistant II’s, and other more experienced and senior culinary professionals. In addition to food preparation, the Food Production Assistant will be responsible for the cleaning, sanitation and general upkeep of food preparation equipment and work station. QualificationsBasic Requirements: At least 6 months working in food service, retail or other customer service related business. Organized and cooperative person who can work on assigned tasks both independently and part of a team under time pressure. Must enjoy working with a diverse team and be committed to hospitality, customer service and cleanliness. Must read, speak and understand English.Preferred Qualifications: High school diploma/GED preferred. Experience working in food preparation especially in a high volume organization; operating a variety kitchen equipment such as institutional food processor, buffalo chopper, meat slicer and/or other slicing cutting and mixing equipment.Special Work Schedule Requirements:Academic year position, working 42 weeks per year. Rotating schedule. An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.Equal Opportunity Employer – minority/females/veterans/disability/sexual orientation/gender identity.Primary Location: United States-Massachusetts-Medford/SomervilleJob: DiningOrganization: Central Kitchen and BakeryEmployee Status: RegularSchedule: Full-timeJob Posting: Apr 13, 2018, 2:21:52 PMPI102022567
Tufts UniversityTufts University is an AA/EO employer and actively seeks candidates from diverse backgrounds. Please see the Tufts University non-discrimination statement.Job DescriptionAssistant Catering Coordinator - Dining Services - 18001200DescriptionTufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.The Assistant Catering Coordinator will serve as a primary point-of-contact for clients. Detail-orientated team player and possess outstanding customer service skills; answer incoming phone calls from clients and assist them with menu and event planning; accurately process catering orders utilizing our FoodPro Food Management System within specified deadlines. Monitor orders daily submitted via outlook, or through our web based ordering system and contact clients with questions. The Assistant Catering Coordinator will develop proposals for Tufts Catering customers and manage Banquet Event Orders for production and billing. Possess exceptional written and verbal communication skills and will accurately communicate event changes daily to the kitchen and service teams to ensure the success of all events. Forward thinking and monitor the catering calendar ensuring all upcoming events have submitted menus and floor plans. Knowledgeable in catering and event planning terminology. The Assistant Catering Coordinator will effectively work independently and have the ability to multitask in a busy environment with frequent interruptions. Perform other administrative tasks such as preparing forms, documents and reports utilizing MS Office. Schedule meetings utilizing MS Outlook. QualificationsBasic Requirements: 3 to 5 years of related experience required. Associates Degree required. Proficient with MS Office especially Outlook.Preferred Qualifications: Hospitality degree preferred. Experience with automated food management systems such as FoodPro or FMS. Experience using and updating a database. Catering sales, event planning and/or other culinary experience.Special Work Schedule Requirements:Primary work schedule is Monday – Friday with some weekend and evening work expected during busy seasons. Schedule is subject to change based on the needs of the business. An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.Equal Opportunity Employer – minority/females/veterans/disability/sexual orientation/gender identity.Primary Location: United States-Massachusetts-Medford/SomervilleJob: DiningOrganization: Faculty Center/CateringEmployee Status: RegularSchedule: Full-timeJob Posting: Apr 13, 2018, 1:57:04 PMPI102022477
Apr 15, 2018
Tufts UniversityTufts University is an AA/EO employer and actively seeks candidates from diverse backgrounds. Please see the Tufts University non-discrimination statement.Job DescriptionAssistant Catering Coordinator - Dining Services - 18001200DescriptionTufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.The Assistant Catering Coordinator will serve as a primary point-of-contact for clients. Detail-orientated team player and possess outstanding customer service skills; answer incoming phone calls from clients and assist them with menu and event planning; accurately process catering orders utilizing our FoodPro Food Management System within specified deadlines. Monitor orders daily submitted via outlook, or through our web based ordering system and contact clients with questions. The Assistant Catering Coordinator will develop proposals for Tufts Catering customers and manage Banquet Event Orders for production and billing. Possess exceptional written and verbal communication skills and will accurately communicate event changes daily to the kitchen and service teams to ensure the success of all events. Forward thinking and monitor the catering calendar ensuring all upcoming events have submitted menus and floor plans. Knowledgeable in catering and event planning terminology. The Assistant Catering Coordinator will effectively work independently and have the ability to multitask in a busy environment with frequent interruptions. Perform other administrative tasks such as preparing forms, documents and reports utilizing MS Office. Schedule meetings utilizing MS Outlook. QualificationsBasic Requirements: 3 to 5 years of related experience required. Associates Degree required. Proficient with MS Office especially Outlook.Preferred Qualifications: Hospitality degree preferred. Experience with automated food management systems such as FoodPro or FMS. Experience using and updating a database. Catering sales, event planning and/or other culinary experience.Special Work Schedule Requirements:Primary work schedule is Monday – Friday with some weekend and evening work expected during busy seasons. Schedule is subject to change based on the needs of the business. An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.Equal Opportunity Employer – minority/females/veterans/disability/sexual orientation/gender identity.Primary Location: United States-Massachusetts-Medford/SomervilleJob: DiningOrganization: Faculty Center/CateringEmployee Status: RegularSchedule: Full-timeJob Posting: Apr 13, 2018, 1:57:04 PMPI102022477
B. F. Saul CompanyEEO/AA/M/F/Vet/Disability.Location The Hay-AdamsCity WashingtonJob Function Food & BeverageState DCType Full TimeID 2018-3266Schedule VariableOverview and Responsibilities This position is responsible for the planning, management, organization and development of all operational aspects of the food and beverage outlets of the hotel to include all restaurants and bars, room service and mini-bar operations.Essential Duties & Responsibilities:Maintain and develop the highest level of guest relations. Be familiar with all regular guests, manage all guest requests, complaints and queries. Maintain good communication with hotel management and all operational employees of the hotel.Ensure all staff are meeting all established standards of service. Assist and direct all F&B outlets employees to ensure the highest quality of service. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. Conduct daily line ups and departmental meetings.Hire, coach, counsel and discipline staff to ensure staff is well motivated. Process personnel action forms, Vacation requests and Report any problems or grievances to the Director of Operations and Human Resources. Process payroll for all employees on a weekly basis.Develop and implement new marketing initiatives and sales promotions to stimulate revenue and up-selling for service staff. Assist in the development of new menus with the culinary department to ensure current market is being represented. Conduct periodic surveys of competitive set to ensure proper product pricing and variety.Develop and project budgeted and forecasted revenues for all F&B outlets. Be aware of trending revenues and strive to meet all goals for profitability and cost controls. Control payroll expenses by proper scheduling methods. Control other expenses by following proper PO procedures. Develop and maintain beverage program for all areas of F&B. Coordinate all beverage programs in the hotel to ensure proper utilization of product and control of costs. Do periodic updates of all menus to maintain seasonality and variety of offerings. Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained. Conduct month end inventories. Control and check the handling of beverage and liquor to minimize loss. Spot check and process all requisitions and purchase orders for supplies in the outlets to manage cost controls. Ensure all current Accounting and Human Resources policies are being adhered to. Assist in ensuring the compliance with all federal, state and local regulations. Implement, spot-check and monitor the amenity process for the hotel. Work in conjunction with the chef and Director of Operations to ensure seasonality of offerings and new products for Mini-bar and Amenities. Maintain all Micros, Bartech and OpenTable systems. Program and implement new offerings.Assist in each operating department as necessary to maintain proper guest service procedures are being adhered to and that all systems are being maintained on a daily basis. The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description. Qualifications To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements 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.Education: Bachelors Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Three to Four years related experience and/or training; or equivalent combination of education and experience. Advanced knowledge of food service operations and a variety of styles of services. License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.Basic Expectations: This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.Supervisory Responsibilities: Supervises and manages all Food and Beverage outlet employees including assistant managers.Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization.Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurements, volume and distance.Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.Physical Ability: The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.#BFIND123Company: THA PI101923863
Apr 07, 2018
B. F. Saul CompanyEEO/AA/M/F/Vet/Disability.Location The Hay-AdamsCity WashingtonJob Function Food & BeverageState DCType Full TimeID 2018-3266Schedule VariableOverview and Responsibilities This position is responsible for the planning, management, organization and development of all operational aspects of the food and beverage outlets of the hotel to include all restaurants and bars, room service and mini-bar operations.Essential Duties & Responsibilities:Maintain and develop the highest level of guest relations. Be familiar with all regular guests, manage all guest requests, complaints and queries. Maintain good communication with hotel management and all operational employees of the hotel.Ensure all staff are meeting all established standards of service. Assist and direct all F&B outlets employees to ensure the highest quality of service. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. Conduct daily line ups and departmental meetings.Hire, coach, counsel and discipline staff to ensure staff is well motivated. Process personnel action forms, Vacation requests and Report any problems or grievances to the Director of Operations and Human Resources. Process payroll for all employees on a weekly basis.Develop and implement new marketing initiatives and sales promotions to stimulate revenue and up-selling for service staff. Assist in the development of new menus with the culinary department to ensure current market is being represented. Conduct periodic surveys of competitive set to ensure proper product pricing and variety.Develop and project budgeted and forecasted revenues for all F&B outlets. Be aware of trending revenues and strive to meet all goals for profitability and cost controls. Control payroll expenses by proper scheduling methods. Control other expenses by following proper PO procedures. Develop and maintain beverage program for all areas of F&B. Coordinate all beverage programs in the hotel to ensure proper utilization of product and control of costs. Do periodic updates of all menus to maintain seasonality and variety of offerings. Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained. Conduct month end inventories. Control and check the handling of beverage and liquor to minimize loss. Spot check and process all requisitions and purchase orders for supplies in the outlets to manage cost controls. Ensure all current Accounting and Human Resources policies are being adhered to. Assist in ensuring the compliance with all federal, state and local regulations. Implement, spot-check and monitor the amenity process for the hotel. Work in conjunction with the chef and Director of Operations to ensure seasonality of offerings and new products for Mini-bar and Amenities. Maintain all Micros, Bartech and OpenTable systems. Program and implement new offerings.Assist in each operating department as necessary to maintain proper guest service procedures are being adhered to and that all systems are being maintained on a daily basis. The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description. Qualifications To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements 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.Education: Bachelors Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Three to Four years related experience and/or training; or equivalent combination of education and experience. Advanced knowledge of food service operations and a variety of styles of services. License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications.Basic Expectations: This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.Supervisory Responsibilities: Supervises and manages all Food and Beverage outlet employees including assistant managers.Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization.Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurements, volume and distance.Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.Physical Ability: The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.#BFIND123Company: THA PI101923863
University of DelawareJob Title Director, University Student Centers, University of DelawareJob ID 105392Location Newark, DEPAY GRADE: 34EDEADLINE: Open Until Filled Applications will be reviewed beginning in mid-April and applicants should consider applying ASAPLocation: Newark, Delaware Department: University Student CentersCONTEXT OF THE JOB:Under the limited direction of the Associate Vice President for Student Life, the Director is responsible for providing visionary and strategic leadership for the University Student Centers (USCs). The Director ensures that Trabant University Center and Perkins Student Center serve as social and educational epicenters for the campus, providing vibrant and intentionally planned engagement opportunities that support USCs' learning outcomes, but also those of the Division of Student Life and the overall educational aims of UD, as articulated by the General Education purposes and objectives. The Director oversees a complex budget to ensure that facilities are maintained as high quality, inviting, and comfortable spaces that primarily provide stat-of-the-art activity, audio visual, student group, and meeting space options to meet a dynamic, diverse and growing student population; as well as serving the needs of the campus community. The Director guides the programmatic, leadership, and involvement initiatives to ensure they are contributing to the creation of a welcoming and inclusive campus community. It is critical that their work is in partnership with the multitude of campus partners who both support the work of the USCs and utilize the space. The Director serves as a member of the Student Life Senior Leadership Team, and as such helps to move the Division forward strategically working with other leaders in the Division and campus-wide.MAJOR RESPONSIBILITIES: Serve as a champion for the student experience beyond the classroom, advocating for opportunities and spaces that define the UD experience and support a holistic learning environment that develops life-long learners and life-long Blue Hens. Provide vision and strategic planning for the USCs through mission, staffing, facilities, campus programming, student groups, leadership development, financial administration, revenue generation, customer services, and diversity inclusion and innovation. Provide accountability for the recruitment, hiring, training, and evaluation of full time staff members, student employees, miscellaneous wage employees, and interns as appropriate to carry out the department mission and provide exceptional student learning engagement, and programmatic resources. Supervise two senior associate directors, one associate director, on business administrator, and one administrative assistant to provide accountability for all operational and engagement aspects of the Trabant and Perkins Centers through three major engagement units: Event Services-scheduling, administer and develop room and reimbursable user fee, audio and media program support, institutional collaborations with Dining Services, Custodial Services, Facilities Services, UD tenant relationships, student organization offices, facilities' maintenance and renovation project management, student media and FM radio station, and security and safety measures. Student Involvement-administration of and policy development for 340+ registered student organizations, budget allocations and semi-annual auditing, campus wide programming of social, recreational, cultural and educational events, diverse student learning opportunities, and leadership recognition. Student Leadership Development-co-curricular leadership education program for student leaders, student athletes and non-affiliated students, personal growth and skill training opportunities, QUEST leadership experience for first year students, Blue Hen Leadership Program tiers and advanced certifications. Develop standards, policies, and procedures to provide quality services and objectives focusing on customer satisfaction and unique student engagement experiences. Analyze financial and revenue data, verify budget expenditures and develop strategies for revenue generation, while seeking to decrease costs to students and families. Develop budget to reflect unit priorities and authorize major expenditures from reserves and maintain financial reserves. Establish room fees, reimbursable charges, and vendor policies. Develop student group allocation procedures and approve allocations to registered student organizations. Administer appropriate allocations of the Student Comprehensive Fee, the Student Center Fee and project future needs and propose fee increases as appropriate. Develop new revenue sources. Provide advisement to major student organizations. Determine resolutions in matters involving conduct issues with student organizations. Specifically, advise the Student Government Association, the association that represents the voice of the students, in its role within campus governance; i.e., Board of Trustees, Faculty Senate, and senior administration. Maintain a high-level awareness of national trends and concerns in higher education, student unions, student affairs, and student needs and develop effective strategies to keep the department at an advanced state relative to trends and competitors. Direct major department assessment projects and develop a culture of assessment related to student satisfaction, student learning, and student engagement to support future requests for resources. Miscellaneous job duties as assigned.QUALIFICATIONS: Master's degree, Doctorate preferred and a minimum of eight years of experience in college center/union administration to include facilities management, conference management, student engagement, campus wide programming, student organizations, leadership development, educational assessment and contract preparation and negotiation. Knowledge of college union philosophy and an understanding of how to meet the cultural, social, and recreational needs of engaging the campus community. Ability to manage complex budget, reconcile multiple revenue streams, generate new revenue sources, and identify efficiencies to limit expenditures. Facilities management experience. Experience in supervision, effective employee development, training design and facilitation and performance management. Ability to achieve goals; establish unit priorities; develop, plan, and implement short and long-range unit goals; formulate policy; organize resources. Ability to analyze problems and strategically develop and communicate creative solutions to complex issues. Expertise in management skills, conducting assessment, setting priorities, planning, training, evaluation, communication and collaboration. Comprehensive knowledge of student union and student personnel administration; organizational and group dynamics, student development issues and theory; cultural competency and diversity issues; and customer services standards and procedures. Ability to create and sustain an organizational culture focused on student success. Ability to understand University sustainability goals and incorporate them into work. Equal Employment Opportunity The University of Delaware is an Equal Opportunity Employer which encourages applications from Minority Group Members, Women, Individuals with Disabilities and Veterans. The University's Notice of Non-Discrimination can be found at http://www.udel.edu/aboutus/legalnotices.html PI101829714
Mar 31, 2018
University of DelawareJob Title Director, University Student Centers, University of DelawareJob ID 105392Location Newark, DEPAY GRADE: 34EDEADLINE: Open Until Filled Applications will be reviewed beginning in mid-April and applicants should consider applying ASAPLocation: Newark, Delaware Department: University Student CentersCONTEXT OF THE JOB:Under the limited direction of the Associate Vice President for Student Life, the Director is responsible for providing visionary and strategic leadership for the University Student Centers (USCs). The Director ensures that Trabant University Center and Perkins Student Center serve as social and educational epicenters for the campus, providing vibrant and intentionally planned engagement opportunities that support USCs' learning outcomes, but also those of the Division of Student Life and the overall educational aims of UD, as articulated by the General Education purposes and objectives. The Director oversees a complex budget to ensure that facilities are maintained as high quality, inviting, and comfortable spaces that primarily provide stat-of-the-art activity, audio visual, student group, and meeting space options to meet a dynamic, diverse and growing student population; as well as serving the needs of the campus community. The Director guides the programmatic, leadership, and involvement initiatives to ensure they are contributing to the creation of a welcoming and inclusive campus community. It is critical that their work is in partnership with the multitude of campus partners who both support the work of the USCs and utilize the space. The Director serves as a member of the Student Life Senior Leadership Team, and as such helps to move the Division forward strategically working with other leaders in the Division and campus-wide.MAJOR RESPONSIBILITIES: Serve as a champion for the student experience beyond the classroom, advocating for opportunities and spaces that define the UD experience and support a holistic learning environment that develops life-long learners and life-long Blue Hens. Provide vision and strategic planning for the USCs through mission, staffing, facilities, campus programming, student groups, leadership development, financial administration, revenue generation, customer services, and diversity inclusion and innovation. Provide accountability for the recruitment, hiring, training, and evaluation of full time staff members, student employees, miscellaneous wage employees, and interns as appropriate to carry out the department mission and provide exceptional student learning engagement, and programmatic resources. Supervise two senior associate directors, one associate director, on business administrator, and one administrative assistant to provide accountability for all operational and engagement aspects of the Trabant and Perkins Centers through three major engagement units: Event Services-scheduling, administer and develop room and reimbursable user fee, audio and media program support, institutional collaborations with Dining Services, Custodial Services, Facilities Services, UD tenant relationships, student organization offices, facilities' maintenance and renovation project management, student media and FM radio station, and security and safety measures. Student Involvement-administration of and policy development for 340+ registered student organizations, budget allocations and semi-annual auditing, campus wide programming of social, recreational, cultural and educational events, diverse student learning opportunities, and leadership recognition. Student Leadership Development-co-curricular leadership education program for student leaders, student athletes and non-affiliated students, personal growth and skill training opportunities, QUEST leadership experience for first year students, Blue Hen Leadership Program tiers and advanced certifications. Develop standards, policies, and procedures to provide quality services and objectives focusing on customer satisfaction and unique student engagement experiences. Analyze financial and revenue data, verify budget expenditures and develop strategies for revenue generation, while seeking to decrease costs to students and families. Develop budget to reflect unit priorities and authorize major expenditures from reserves and maintain financial reserves. Establish room fees, reimbursable charges, and vendor policies. Develop student group allocation procedures and approve allocations to registered student organizations. Administer appropriate allocations of the Student Comprehensive Fee, the Student Center Fee and project future needs and propose fee increases as appropriate. Develop new revenue sources. Provide advisement to major student organizations. Determine resolutions in matters involving conduct issues with student organizations. Specifically, advise the Student Government Association, the association that represents the voice of the students, in its role within campus governance; i.e., Board of Trustees, Faculty Senate, and senior administration. Maintain a high-level awareness of national trends and concerns in higher education, student unions, student affairs, and student needs and develop effective strategies to keep the department at an advanced state relative to trends and competitors. Direct major department assessment projects and develop a culture of assessment related to student satisfaction, student learning, and student engagement to support future requests for resources. Miscellaneous job duties as assigned.QUALIFICATIONS: Master's degree, Doctorate preferred and a minimum of eight years of experience in college center/union administration to include facilities management, conference management, student engagement, campus wide programming, student organizations, leadership development, educational assessment and contract preparation and negotiation. Knowledge of college union philosophy and an understanding of how to meet the cultural, social, and recreational needs of engaging the campus community. Ability to manage complex budget, reconcile multiple revenue streams, generate new revenue sources, and identify efficiencies to limit expenditures. Facilities management experience. Experience in supervision, effective employee development, training design and facilitation and performance management. Ability to achieve goals; establish unit priorities; develop, plan, and implement short and long-range unit goals; formulate policy; organize resources. Ability to analyze problems and strategically develop and communicate creative solutions to complex issues. Expertise in management skills, conducting assessment, setting priorities, planning, training, evaluation, communication and collaboration. Comprehensive knowledge of student union and student personnel administration; organizational and group dynamics, student development issues and theory; cultural competency and diversity issues; and customer services standards and procedures. Ability to create and sustain an organizational culture focused on student success. Ability to understand University sustainability goals and incorporate them into work. Equal Employment Opportunity The University of Delaware is an Equal Opportunity Employer which encourages applications from Minority Group Members, Women, Individuals with Disabilities and Veterans. The University's Notice of Non-Discrimination can be found at http://www.udel.edu/aboutus/legalnotices.html PI101829714