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and standard kitchen equipment; knowledge of garnish theory and ability to create garnishes with a wide variety of ingredients; knowledge and skill in presenting desserts and a salad bar; ability and
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Master’s degree in Instructional Design or related discipline or equivalent experience. Demonstrated expertise in adult learning theory, instructional design, and online pedagogy. Experience in applying
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of measure, using whole numbers, common fractions, and decimals and compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to deal with problems involving several concrete variables in
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of staff. The Nurse Educator incorporates current evidence based knowledge and skill in clinical nursing theory, adult learning principles, and clinical, educational, and professional standards of nursing
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resource management Knowledge of: Chilled and hot water systems Air and water balancing techniques Preventive maintenance and equipment lifecycle Building automation systems and controls AC/DC theory
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; 31) AC/DC theory; 32) hydronics theory; 33) integration of building mechanical systems and controls; 34) boilers; 35) fire alarm system monitoring; 36) relationship of preventive maintenance and
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; 29) relationship of preventive maintenance and equipment life-cycle; 30) building automation systems and controls; 31) AC/DC theory; 32) hydronics theory; 33) integration of building mechanical systems
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, grilling and steaming; ability to weigh and measure ingredients, ability to properly use knives and standard kitchen equipment; knowledge of garnish theory and ability to create garnishes with a wide variety
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, follow safety protocols, and use hand/power tools. Knowledge of AC/DC theory, Ohm’s Law, PLCs, and system design. Additional Information May work overtime and be subject to 24-hour emergency call. Shift
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operation fundamentals, ac/dc theory, relationship of preventive maintenance and equipment life cycle, steam system fundamentals (e.g., condensate, temperature and pressure relationships, flow, regulation and