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
-
abilities, in addition to partnership meetings with families. Assist the Director in managing the accreditations processes by ensuring the records and requirements and met, appropriate classroom procedures
-
Bachelor’s degree plus one year experience in event management or related experience required. Supervisory experience required. Computer skills, communication skills, and strong organizational skills required
-
visits, reviewing related expenses, analyzing associated documents, policies, and procedures. Oversee review process for outside speaking engagements, donation/fundraising requests, and promotional
-
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
-
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
-
, 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