Sort by
Refine Your Search
-
Listed
-
Category
-
Program
-
Field
-
Bachelor’s degree plus three years of relevant administrative experience required. Must be proficient with word processing, database, spreadsheet and presentation computer software. Detail-oriented and
-
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
-
experience. Additional relevant education or experience can substitute on a year-for-year basis. The position requires intermediate knowledge of horticulture and plant growth processes. Ability to operate a
-
stations, recipe preparation, dish machine operations and cleaning. Build orders based on established processes, procedures, guidelines and recipes. Monitor food quality, food presentation and control food
-
stations, recipe preparation, dish machine operations and cleaning. Build orders based on established processes, procedures, guidelines and recipes. Monitor food quality, food presentation and control food
-
stations, recipe preparation, dish machine operations and cleaning. Build orders based on established processes, procedures, guidelines and recipes. Monitor food quality, food presentation and control food
-
Administration or related field. Experience with personal training administration and operation of a fitness facility with a robust offering of strength and cardio equipment. Graduate assistant experience would
-
, 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