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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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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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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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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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, 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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, 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
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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
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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