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of operation. Checks production sheet against inventory to assure necessary items are on hand; assists in planning for backup items as needed. Inspects work area for any problems or discrepancies and reports
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, the Manager, IST will drive continuous improvement and innovation in faculty support processes. This includes evaluating and implementing strategies for faculty support and professional development, tracking
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catering. Assists in the quality and quantity preparation of all bakery production. Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation. Checks
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director will focus on engaging, cultivating, and stewarding donors through direct mail, email, telephone outreach, social media, web content, and occasional face-to-face meetings. The assistant director
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Equity recommendations. Boathouse Supervision In cooperation with the USD Head Men’s Rowing Coach, direct oversight responsibility for the efficient and safe operation of the USD Boathouse. Responsible
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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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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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. 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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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