128 computer-security "https:" "https:" "https:" "https:" uni jobs at The Ohio State University in United States
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Qualifications Required: Bachelors degree in culinary arts, or equivalent combination of education and experience; 2 years culinary experience; knowledge of ServSafe or similar food safety program; knowledge
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% Laboratory Management and Maintenance: Supports day-to-day laboratory operations including ordering supplies, inventory management, equipment upkeep, and maintaining laboratory safety documentation. Provides
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in accordance with prescribed standards; manages the student managers and the student personnel program; assists with Ohio Department of Agriculture compliance- understands, trains, records GMPs. Must
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Details Posted: Unknown Location: Salary: Summary: Summary here. Details Posted: 13-Jan-26 Type: Full-time Categories: Project/Program Management/Planning Staff/Administrative Internal Number
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. Program activities offered in the new hospital include 276 acute care beds, 72 critical care beds (72 shelled), 152 outpatient exam rooms, 40 infusion stations, 16 clinical trial stations, 12 Apheresis beds
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service standards ensuring prompt, effective and courteous customer service for all guests; manages the student managers and the student personnel program; works weekends, various hours, special events, and
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athletics and recreational sports, making it a preeminent place for the professional development of students. Finally, the Sport Management doctoral program has produced over 100 graduates who have secured
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Member is currently licensed to practice therapy in the State of Ohio. This individual will work within a team oriented multi-disciplinary rehabilitation program. These services are offered via outpatient
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applications for a 9-month tenure-track position as Assistant Professor of Mathematics Education within the Primary and Middle Childhood Education Program. We seek a scholar whose research centers
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: Bachelor’s degree in culinary arts, or equivalent combination of education and experience; 2 years’ culinary experience; knowledge of ServSafe or similar food safety program; knowledge of HACCP procedures