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Preferred Educational Qualifications Culinary degree or certificate from a culinary arts program Preferred Experience Previous experience working in a food service establishment, restaurant or large-scale
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Preferred Educational Qualifications Culinary degree or certificate from a culinary arts program Preferred Experience Previous experience working in a food service establishment, restaurant or large-scale
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and written), project management and presentation skills Digital and print design skills Proficient with computer applications and programs associated with the position (i.e., Microsoft Office suite
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program, publishing in peer-reviewed journals, and seeking and securing external grant funding. Lead the School's research development efforts, including mentoring junior faculty in research and growing
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of Georgia within four (4) weeks of hire. Required Experience Three (3) years related work experience in higher education and/or related field of study, including supervised practice program internship at a
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or national origin, religion, age, genetic information, disability, or veteran or military status by any member of the KSU Community on campus, in connection with a University program or activity, or in a
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management, project management and presentation skills Basic computer skills for applications and programs associated with the position (i.e., Microsoft Office suite) Strong attention to detail and follow up
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presentation skills Basic computer skills for applications and programs associated with the position (i.e., Microsoft Office suite) Strong attention to detail and follow up skills Strong customer service skills
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presentation skills Acts with integrity, honesty and knowledge that promote the culture, values and mission the University and department Proficient with computer applications and programs associated with
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presentation skills Acts with integrity, honesty and knowledge that promote the culture, values and mission the University and department Proficient with computer applications and programs associated with