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assigned by assistant director, executive chef, and/or chef de cuisine. Required Qualifications • Graduate of an accredited culinary program with a minimum of an AOS degree or equivalent experience
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and program units. Proficient use of standard office software to include Microsoft Office Suite and Quicken, with the ability to continuously evolve to proficiently comprehend, navigate, and explain new
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the program, including recruitment, selection, intake, waitlist management, and ongoing support for students. The Assistant Dean plays a key role on the Market Food Access Leadership Team and works closely with
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skills, evening and weekend availability, punctuality, and good computer skills. Responsibilities may include: - Answer patron questions about performances, ticketing processes, performance seating
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within our clinical science Ph.D. training program. Our Clinical Science program is nationally recognized (2017 ABCT Outstanding Training Program) and dually accredited by the American Psychological
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classrooms with teachers. 4. Offer support for implementation of Botvin curricula to teachers when needed and able. 5. Market the Botvin Parent Program in communities in the assigned VCE district/region. 6
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classrooms with teachers. 4. Offer support for implementation of Botvin curricula to teachers when needed and able. 5. Market the Botvin Parent Program in communities in the assigned VCE district/region. 6
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, analysis, and record-keeping in compliance with federal and state regulations and guidelines for assigned program areas. Interviews, observes, and investigates, workplaces for hazard identification
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mentality and a balance between process skills and subject matter expertise. Specialty Areas include: Nutrition/Wellness, Family and Human Development. Responsibilities: Determine program needs by monitoring
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painting tasks. • Ability to recognize and understand industry terminologies of multiple trades. • Ability to use a computer, keep accurate and complete records. • Ability to perform work with minimal margin