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for the species, animal housing conditions, or work area. • Ability to lift/move 50 pounds. • Basic computer skills including the ability to utilize common applications (e.g., email, Word, Excel). • High school
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program leadership for the entirety of the agriculture community, which is the county's largest industry, while there is a need for focus on animal and poultry sciences. Orange agriculture consists of a
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diagnostic radiographs utilizing computed ionized radiation using CR/PACS system and performs related clerical/administrative work as a radiologic technologist at Schiffert Health Center according to
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priorities *Exemplary interpersonal, communication and presentation skills with individuals and large groups *Computer proficiency with Microsoft Office or comparable software. Preferred Qualifications
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Job Description The Data Integrity Manager and NSPT Supervisor is responsible for the oversight of operations within the Office of Undergraduate Admissions related to various systems, procedures, and processes dealing with prospect and applicant data. Key responsibilities include: *Write, run,...
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, invoices, and shipping logs. • Previous experience with routine mathematical calculations as they relate to weights and measures of inventory. Preferred Qualifications • Previous experience with computers
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classrooms with teachers. 4. Offer support for implementation of Botvin curricula to teachers when needed and able. 5. Market the Botvin Parent Program in communities in the assigned VCE district/region. 6
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collaboration, teamwork, and communication. • Be capable of motivating volunteers, professional staff and donors. • Demonstrate the ability to lead a program including goal setting, evaluation, and planning
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with individuals and large groups, internal and external to the institution *Computer proficiency with Microsoft Office or comparable software. Preferred Qualifications Preference for advanced degree in
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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