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federal health, safety, and sanitation laws and regulations; monitor food preparation procedures. Develop and implement production standards; ensure compliance with standards. Develop, plan, and cost menus
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related duties as required. Additional Examples of Duties – if applicable: Minimum Qualifications: High school diploma or equivalent. Formal training in stationary engineer program (or equivalent training
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Management as needed with annual audits, program reviews, FISAP, final reconciliation and other reports as required. Ensure compliance and consistency with all federal, state, and university policies and
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and preventative maintenance of door contacts, request for exit sensors and other programmable components. Configures all access control panels, for software/hardware integration. Proposes changes
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, articulation agreements/partnerships, and transfer support services; Plan and organize outreach to prospective transfer students and their families, particularly those from under-represented groups. Serve as a
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to join our instructional team across multiple disciplines. We are proactively building our adjunct pool to support student demand, program growth, and high-quality instruction across our campuses
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Program Officer or other designated supervisor via phone and email or in-person. Adhere to building policies and procedures as stated in department’s staff manual; assist patrons as needed during
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organizations to expand and build Kent State’s national outreach. Manage geographic area by creating and executing a territory strategic plan that includes recruitment strategies, tactics, resource requests
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diploma or equivalent. A minimum of three years experience in analyzing and repairing HVAC equipment: chillers, cooling towers, condensers, etc. Completion of vocational education program or apprenticeship
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banquet or a la carte preparation or successful completion of vocational education program. License/Certification: Must acquire the Ohio Department of Health's Level Two certification in Food Protection