Sort by
Refine Your Search
-
Listed
-
Category
-
Program
-
Field
-
, grants and contracts received by UNL. Advise and train staff on compliance issues. Provide specialized guidance to faculty and staff in managing and closing out projects. Process and close awards. Prepare
-
, grants, and contracts received by UNL. Advise and train staff on compliance issues. Process and close awards. Prepare and sign financial reports and serve as a Sponsored Programs office liaison to funding
-
experience. Additional relevant education or experience can substitute on a year-for-year basis. The position requires intermediate knowledge of horticulture and plant growth processes. Ability to operate a
-
questions about the on-line application process to: 402-472-3701 Job Category (old) Managerial/Professional Job Type Full-Time Alternate Work Schedule (if other than 8-5) Work Location (City, State) Any
-
, and cleaning. Other responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, providing customer service and operating
-
performs tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and
-
performs tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and
-
performs tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and
-
performs tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and
-
performs tasks in multiple areas/functions in Dining Services, such as setting up and closing down stations, cooking, re-stocking, recipe/ingredient preparation, inventory, dish machine operation, and