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operation, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, cashiering, and providing excellent
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operation, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, cashiering, and providing excellent
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operation, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, cashiering, and providing excellent
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receivable, foundation, grants, reconciliation, procurement, travel, contracts, and fiscal year-end closing. This role supervises finance staff, fosters professional development, and drives process
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receivable, foundation, grants, reconciliation, procurement, travel, contracts, and fiscal year-end closing. This role supervises finance staff, fosters professional development, and drives process
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, development and implementation of project objectives, procedures, processes and standards. Provides IT leadership, professional expertise, and direction in the planning and execution of high-quality events and
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service and assist with cashiering and computer use. Train others as needed; perform additional duties as assigned. Position requires obtaining a Food Handler’s permit (can be earned by passing Safety and
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policy, HR Processes, basic budgeting workflows, and project management tools. Excellent interpersonal communication, stakeholder facilitation, data-analysis, and change-management skills. Excellent
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faculty will be an integral part of interdisciplinary teams that bridge food, health, and processing. They will actively collaborate with other faculty in the department, staff and faculty of the Nebraska
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, coding qualitative data, conducting basic analysis of quantitative data, and/or report writing essential. Must have ability to manage data entry and transcription process completed by student workers