Cook, Pavilion Dining
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Dining Services, Staff
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553
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|
This is a full-time, temporary, benefit-based position with an anticipated assignment end date of January 5, 2020. The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. |
Lead Cook/Sous Chef - Pavilion Dining
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Dining Services, Staff
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552
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|
The Lead Cook/Sous Chef is responsible for aiding in the organization, coordination and supervision of the preparation of hot food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. |
Executive Assistant 1, Manchester Child Development Center
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School of Leadership and Education Sciences, Staff
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771
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|
Organizes, manages and coordinates all administrative efforts in support of the Manchester Family Child Development Center (MFCDC). |
Senior Program Coordinator, Graduate Business Student Services
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School of Business, Staff
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788
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|
The Senior Program Coordinator plays an integral role in the successful operation of our graduate business programs. |
Athletics Communications Intern, Sports Information
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Athletics, Staff
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685
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|
This is a part-time, temporary, non-benefit based position with an assignment end date of 06/23/2019.
University of San Diego Athletics Strategic Communications is seeking a paid intern for the 2018-19 athletic year, with an anticipated end date of June 23, 2019. Candidates must possess a strong work ethic, enthusiasm and a goal of working in the athletics communications field. |
Pot washer/ Custodian
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Dining Services, Staff
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406
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This position will be responsible for cleaning dishes and performing custodial kitchen tasks in one of a number of dining facilities across campus. |
Part-Time Cook, Pavilion Dining
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Dining Services, Staff
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378
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|
This is a part-time, temporary position with an anticipated assignment end date of June 23, 2019.
The Cook is responsible for providing skilled assistance in the supervision and preparation of all food production, maintenance of quality and/or portion control, and the maintenance of sanitation and safety standards. |