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organization officers and advisors on polices and procedures for accessing allocations and other funding mechanisms on campus. Inform and educate student organization officers and advisors of federal, state
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solving Ability To: Read (e.g. computer generated production sheets), write (fill out forms, inventory counts), and accurately follow recipe instructions Maintain accurate records Work in a high-volume
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focus on accurate data entry within the menu management system and ensuring items are correctly labeled with allergens, ingredients, and nutritional information. Collaborates with the Assistant Director
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constructing, erecting, installing, finishing, repairing and maintaining interior and exterior structures, roofing systems, furniture, signs, hardscapes and related components using appropriate carpentry
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for operations to successfully meet their goals. Provide oversight of personnel administration of culinary systems, purchasing, and facilities, to include the direct supervision of unclassified, classified, and
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, catering, and including the regional campus system. Provides direction and standards for a comprehensive menu program, budget management, and inventory control accountability. Makes recommendations regarding
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/Certification: Valid Ohio driver's license with safe driving record.Journeyman certificate preferred. Knowledge Of: Budgeting Inventory control Building and safety codes Mechanical systems Electrical wiring
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and divide whole numbers, fractions and decimals and to calculate percentages) Operate computer for data entry/retrieval Preferred Qualifications – if applicable: Assessments: Asterisk (*) indicates
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in higher education to include experience working with and interacting with diverse student populations is required. License/Certification: Knowledge Of: Desktop software (i.e. Microsoft Office Suite
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. Knowledge Of: Electronic prescribing systems * Insurance reimbursement, especially as it applies to pharmaceuticals * Ohio dispensing laws * Skill In: Written and interpersonal communication * Ability