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beneficials and count pest and beneficial insect densities from collected plant samples in a timely manner, and as directed. 3) Data collection and entry. Assist with data compilation and entry into computer
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. The university has a significant presence across Virginia, including Blacksburg, the greater Washington, D.C. area, the Health Sciences and Technology Campus in Roanoke, sites in Newport News and Richmond, and
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Facilities. The Facilities Support Assistant will receive and distribute all packages and mail for all Health Sciences and Technologies campus departments located in Roanoke, VA. The position will assist with
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Job Description The Academic Advisor will play an integral role in ensuring that the Civil and Environmental Engineering undergraduate program is aligned with the VT motto, "UT Prosim," 'That I May
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The GIS Analyst performs a variety of intermediate to advanced technical duties related to the responsibilities of the Potomac Aquifer Recharge Monitoring Laboratory (PARML) in conjunction with the Hampton Roads Sanitation District SWIFT infrastructure project with a focus on the GIS...
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approximately 500+ computers, servers, and end users. This role serves a diverse user base with varying technical skill levels, including developers, analysts, researchers, and administrative staff. Support
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certification.| Previous machine technology certification.| Previous pipe fitting experience.| Previous millwright trade experience.| ASOPE First Class License.| Previous Computer Maintenance Management Software
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bachelor’s degree in Business Information Technology, Computer Science or a related field or related equivalent experience • Experience with computer system administration tools such as BigFix, Microsoft SCCM
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experience. • Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience. • Considerable knowledge of commercial kitchen and food service operations. • Prior experience
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assigned by assistant director, executive chef, and/or chef de cuisine. Required Qualifications • Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience