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The Director of Operations, Banquets and Catering is responsible for overseeing all aspects of the catering operation within the Division of Hospitality Services. The Director of Operations
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. Typical routine duties include, but are not restricted to dust mopping, sweeping, wet mopping, vacuuming, dusting, cleaning restrooms, removing trash, polishing furniture, operation of basic mechanical
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training and development. Provide coaching and feedback to Community Directors on job duties tied to timely and thorough management and completion of the conduct process . Serve as the first level of support
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. Typical routine duties include, but are not restricted to dust mopping, sweeping, wet mopping, vacuuming, dusting, cleaning restrooms, removing trash, polishing furniture, operation of basic mechanical
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limited to dust mopping, sweeping, wet mopping, vacuuming, dusting, cleaning restrooms, removing trash, polishing furniture, operation of basic mechanical cleaning equipment and filling out simple forms
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coordinates daily production; organizes work areas to ensure ease of operation. Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed
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. Program Development Conduct assessment and evaluation of staff training and selection processes, residential education program (RA Evaluation), and STEP program. Utilize data to inform changes to processes
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training and development. Provide coaching and feedback to Community Directors on job duties tied to timely and thorough management and completion of the conduct process. Serve as the first level of support
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The Chef de Cuisine manages and oversees all culinary operation for the Residential Dining Operation. The Chef de Cuisine is responsible for the organization, coordination and supervision
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record of public interest law scholarship and/or advocacy, devoted to the principles of democratic accountability, fairness and equity in legal and political processes, and open government. The experience