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political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination. Minimum Required Qualifications Associate’s or equivalent education/experience in food-related, business, or hotel/restaurant
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political affiliation. See: http://www.unl.edu/equity/notice-nondiscrimination. Minimum Required Qualifications Associate’s or equivalent education/experience in food-related, business, or hotel/restaurant
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, or kitchen area; build the schedule, plan menus, forecast/order food items, maintain records, develop recipes and train staff/students. Position performs all tasks in all areas/functions in Dining Services
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recognized programs in food animal science. The University of Nebraska-Lincoln is located in one of the largest cattle-feeding states in the world, along with extensive cow-calf and backgrounding/stocker
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, and cleaning. Other responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, providing customer service and operating
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, and cleaning. Other responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, providing customer service and operating
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Extension Instructor or Open Rank Extension Educator-HLES Urban Agriculture (Douglas-Sarpy Counties)
, crop sciences, urban agriculture, local food systems or a closely related field (extension instructor) OR Master’s degree in agronomy, horticulture, crop sciences, urban agriculture, local food systems
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Extension Instructor or Open Rank Extension Educator-HLES Urban Agriculture (Douglas-Sarpy Counties)
, crop sciences, urban agriculture, local food systems or a closely related field (extension instructor) OR Master’s degree in agronomy, horticulture, crop sciences, urban agriculture, local food systems
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, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, and providing excellent customer service
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operation, and cleaning. Responsibilities include cost and waste control, food presentation, monitoring food quality (temperature, taste, and appearance), training, and providing excellent customer service