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The MARAC Administrator serves as an operations coordinator and manager for the Mid-Atlantic Regional Archives Conference (MARAC) and the primary point of contact for 1,200 association members. The MARAC Administrator facilitates the interactions of 30 committee chairs to make sure organizational goals and polices are maintained, provides both advanced planning and on-site support for MARAC’s s... View Details
Oversee the daily needs and activities of the farm’s produce washing, packing and handling with the aim of increasing the volume of produce sold to the College Dining Hall and local outlets. The PHC will also manage the farm’s value-added product line, including canning, freezing and making prepared foods for sale at established markets. <B> Essential Duties</B><UL> <LI>Work with students,... View Details
Responsible for the movement of materials, furniture, supplies, etc. to and from all areas of the College campus, and the set-up of various locations for events and programs <B> Duties Include:</B><UL> <LI>Picks up, delivers and sets up furniture and equipment in a timely and professional manner to avoid damage for campus events. <LI>Completes works orders generated by the campus to move... View Details
Salad Department workers are responsible for preparing all cold food items produced in the salad Department according to guidelines established by Dining Services, to include a variety of cooking methods and equipment. Workers are responsible for setting up appropriate sauce bars, condiment bars, pre-meal coffee brewing, and other special dining room stations for themed menus, events, and spec... View Details
The Serving Area/Dish Utility Worker is Dining Services direct link to our student customers by interacting with students as they dine and ensuring they have a positive experience. They must maintain neat and sanitary work areas at all times, up to but not limited to all areas of the floor and dish room. They must operate the dish machine and all related equipment according to the guidelines e... View Details
This position directs and controls all serving line personnel during the shift and is responsible for serving line portion, plate presentation, and sanitation. The Serving Line Supervisor reports to the Assistant Director for assignments. In the absence of the Assistant Director, reports to the manager on duty. Responsibilities include, but are not limited to, the following: Oversees the ... View Details
The slicer person is responsible for slicing all cold meats and cheese for the Dining Services Department, presentation and service of hot shaved meats during the lunch period. <B> Essential Duties:</B><UL> <LI>Reviews menu and portions before serving line opens with the line supervisor on duty. Slice meats fresh for each customer at the “Hot Shaved Station”. Must interact well with custome... View Details
The Sous Chef must have the ability to work all stations in the kitchen and be independently able to handle banquets on and off premises. The Sous Chef must be capable of supervising the kitchen staff and production of food in absence of the Chef. <B>Essential Duties Include:</B><UL> <LI>Must be able to work any station or shift in the kitchen. <LI>Take total responsibility and properly ... View Details