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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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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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) computer assisted design. Experience with Archibus, CAD, CAFM systems, relational database software, or geographic information systems. Ideal candidate will have verbal and written communication skills
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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
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experience in higher education or comparable complex organization. Additional experience may substitute for education on a year-for-year basis. Familiarity with academic policy, HR Processes, basic budgeting