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2 manager programs 3 jobs found

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Restaurant-Food Service manager programs 3 $100,000 - $150,000
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Common Spirit Health
Nov 05, 2026
Per diem
Cook NB
$39.87 - $48.53 hourly
Common Spirit Health Redwood City, CA
Multiple openings. Common Spirit Health has 3 openings for this role in San Mateo County (Redwood City). Apply once and your Veteran Staffing Consultant will help match you to a location and schedule. Job Summary and Responsibilities As our Cook, you will be essential to patient, staff, and visitor well-being by preparing high-quality, safe, and delicious meals, including those for multiple therapeutic diets. You will meticulously adhere to all state and federal food preparation regulations in a healthcare environment. Every day you will follow safe cooking techniques, execute recipes with precision, and apply rigorous quality control to ensure consistent food quality and adherence. To be successful in this role, you will possess proven experience in high-volume food preparation, a strong understanding of food safety and therapeutic diets, and a commitment to culinary excellence within a fast-paced setting. Follows established guidelines for safe food handling....
State Center Community College District
Aug 27, 2026
Part time
Culinary Arts and Food Service Management Instructor (Part-Time Faculty Pool) Fresno City College
$38.30 - $61.78 hourly
State Center Community College District Fresno, CA
Essential Functions of Position The ideal candidate will share Fresno City College’s commitment to educating its racially and socioeconomically diverse student population. As of fall 2017, we currently enroll over 24,000 students of which 54% are Latinx, 10% are Asian/Pacific Islander, 5% are Black/African American, 23% are White, 1% American Indian/Alaska Native, and 6% are multiracial. FCC is a Hispanic-Serving Institution, reflecting the great responsibility that the College has to the educational attainment and economic well-being of the surrounding community. The successful candidate will join a department dedicated to the use of curriculum responsive to the students it serves.    Providing instruction in Culinary Arts/Food Service Management in a variety of instructional settings and times, including evening and/or weekends, on-line or off-campus and large group instruction classes as needed, the instructor will be responsible for: Maintaining standards of professional...
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