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sauces and stocks. Experience to taste and discern product quality, read, and interpret recipes and menus, estimate ingredient requirements, monitor production, and keep records. Experience maintaining a
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ingredient requirements, check production, and keep records to accurately plan production requirements and request supplies and equipment. Problem solving skills to troubleshoot problems as they arise, find
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mail system. Ability to use an electronic medical record (EMR). Familiarity with electronic methods of communication, (i.e., email, computer messaging). Ability to use spreadsheet and word-processing
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. Knowledge of basic chemistry and biology for understanding methods used in the laboratory. Reading skills to understand procedures, protocols, and policies. Ability to prioritize work and several projects
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programs. Knowledge of weed identification and control methods used. Knowledge of pruning standards and best practices. Skills to operate power material handling equipment. Skills to operator forklift
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making decisions about research, methods, staffing, and field safety. The incumbent has the explicit authority of the Director to cancel any lab operations that he/she considers are an undue safety risk
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. This position works in coordination with the Third- and Fourth-Year Advisor to build community across all years in UHP and to provide seamless transition between lower division and upper division elements
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a large, fast paced, high volume environment. Experience with decision making, triage and discernment as to when to escalate. Experience training others via different methods. Interpersonal skills
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hours totaling 72 hours per pay period References reflect an overall meet or exceeds. Methods of Measurement Include the Following: Direct Observation, Feedback from staff or patients, Documentation Ages
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convey a helpful, positive attitude. Experience with reading recipes, food ingredient labels and allergen labels. Knowledge of and ability to work with standard and metric units of measurement. Ability