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with relational database systems and related software used to create financial reports. Demonstrated experience in computer business applications, including spreadsheets, database management systems and
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an environmentally safe and healthy atmosphere, reviews and makes major menu adjustments as needed. Oversees training program instituted by administration for all classified employees with regard to customer service
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, Education, Experience, Certifications, Licensure) Bachelor’s degree from an accredited BSN program and 3 years progressively responsible general clinical experience or an associate degree from an accredited
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education programs. This position works closely with the Associate Dean and program directors to fully understand the target market, curriculum, and the competitive landscape for each graduate program, and
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for Advocacy, Inclusion and Support, the Upward Bound Program Director will be responsible for the development, administration and management of the Upward Bound Program, including but not limited to the hiring
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, implements, monitors, and continually improves procedures and resource allocations to ensure technology support and services to the Administration and Finance Division. The Lead Systems Engineer also
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limited to, electric controls, electronic controls, electro-mechanical controls, and computer soft-ware programs. Acts as a first responder inspecting, testing, trouble shooting, repairing and initiating
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of full time or equivalent part time horticulture experience, including the planning and planting of displays. An associate’s degree (with a major of horticulture, biology or a related field) may substitute
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to handle issues of a confidential nature. Expert computer skills including spreadsheet, word processing, database, and presentation software with the ability to lean and adapt to new software programs as
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, restaurant, cafeteria, catering firm, government or private institution. A diploma from a recognized trade, technical, or vocational school at the high school level with a major in home economics, culinary