ZipRecruiter

Log In

1

Temp Fungi Jobs (NOW HIRING)

previous page

Showing results 21-30

All Jobstmp JobsTemp Fungi Jobs

Temp Fungi information

See salary details

$40.5K

$80.4K

$120.5K

How much do temp fungi jobs pay per year?

As of Sep 2, 2026, the average yearly pay for temp fungi in the United States is $80,374.00, according to ZipRecruiter salary data. Most workers in this role earn between $71,000.00 and $88,000.00 per year, depending on experience, location, and employer.

What is the difference between Temp Fungi vs Mycologist?

AspectTemp FungiMycologist
CredentialsTypically requires a high school diploma or equivalent, some roles may need a degree in biology or related fieldUsually requires a bachelor's degree in biology, microbiology, or mycology; advanced roles may need a master's or PhD
Work EnvironmentLaboratories, agricultural sites, food production facilities, or fieldworkResearch labs, universities, environmental agencies, or industry
Industry UsageCommonly employed in food production, agriculture, and environmental testingEngaged in research, education, and specialized fungal studies

Temp Fungi roles focus on temporary work related to fungi, often in practical or production settings, while Mycologists are specialists conducting research and studies on fungi. Both roles may overlap in work environment and industry but differ in qualifications and scope.

More about Temp Fungi jobs

What cities are hiring for Temp Fungi jobs?

Cities with the most Temp Fungi job openings:

What are the most commonly searched types of Fungi jobs?

The most popular types of Fungi jobs are:

What states have the most Temp Fungi jobs?

States with the most job openings for Temp Fungi jobs include:

What job categories do people searching Temp Fungi jobs look for?

The top searched job categories for Temp Fungi jobs are:

Temp Fungi jobs near you
Infographic showing various Temp Fungi job openings in the United States as of August 2026, with employment types broken down into 89% Full Time, 10% Part Time, and 1% Temporary. Highlights an 98% Physical, and 2% Remote job distribution, with an average salary of $80,374 per year, or $38.6 per hour.

FOOD SERVICE - MANAGER

El Campo Independent School District

El Campo, TX • On-site

$21K - $28K/yr

Full-time

Posted 13 days ago

Job description

EL CAMPO INDEPENDENT SCHOOL DISTRICT
JOB DESCRIPTION
Job Title: Food Service Cafeteria Manager
Reports To: Director of Food Service
Dept./School: Food Service Department
Wage/Hour Status: Nonexempt
Pay Grade: MT 3
Days Employed: 182
Date Revised: June 1, 2014
Primary Purpose:
Responsible for on-site leadership of campus school nutrition operations. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards.
Qualifications:
Education/Certification:
High school diploma or GED
Certified Food Manager (CFM)
Special Knowledge/Skills:
Knowledge of methods, materials, equipment, and appliances used in food preparation
Knowledge of food handler safety
Ability to manage personnel
Effective organizational, communication, and interpersonal skills
Experience:
3 years experience in institutional food service operations
Major Responsibilities and Duties:
Cafeteria Management and Food Preparation
  1. Develop work schedules, assign work to campus school nutrition workers, and oversee completion of duties.
  2. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
  3. Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems.
Safety and Sanitation
  1. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.
  2. Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety.
  3. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
  4. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
  5. Follow established procedures for locking, checking, and safeguarding facilities.
Inventory and Equipment
  1. Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.
  2. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary.
  3. Maintain logs on all equipment maintenance required within campus food service department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs.
  4. Conduct regular physical equipment and supplies inventory.
Policy, Reports, and Law
  1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
  2. Review and submit accurate time and attendance records for payroll reporting purposes.
  3. Complete annual continuing education requirements.

Supervisory Responsibilities:
Monitor the work and issue work assignments to campus food service workers.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15-44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Apply