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Director of Athletic Multimedia & Production

08/22/2017 09/13/2017 Staff - Non-Exempt(Hourly) Athletics Media Relations
Responsible for the production and broadcast of all forms of media originating from the department on multiple platforms. Responsible for the overall management of department’s website. View Details Bookmark

Laboratory Technician I

08/18/2017 09/01/2017 Staff - Non-Exempt(Hourly) Breathitt Veterinary Center
-Collects and organizes samples for testing in the Clinical Pathology laboratory, performs laboratory procedures, document and communicate findings. -Utilizes validated laboratory techniques and processes to analyze patient specimens leading to a diagnosis. -Operates sensitive scientific equipment during the analytical process. -Documents findings in laboratory information management syste… View Details Bookmark

Director of Annual Giving

08/18/2017 09/08/2017 Staff - Non-Exempt(Hourly) Office of Development
This position is responsible for the strategic execution and management of the annual giving program including the coordination and oversight of supporting initiatives in development services, communications and donor relations. • This position reports to the Executive Director of Development. • Design and execute strategies to increase annual giving and alumni and donor participation throu… View Details Bookmark

Plumber I

08/14/2017 08/28/2017 Staff - Non-Exempt(Hourly) Facilities Mgmt Administration
-General plumbing work and maintenance. -Assisting in proper maintenance and inspection of all plumbing and steam heating systems and their equipment, to prevent interruption in service, damage to equipment, and inconvenience to students and other employees. View Details Bookmark

Cook II

08/11/2017 08/25/2017 Staff - Non-Exempt(Hourly) Dining and Racer Hospitality Svcs
-Preparation of food for the university Food Services. -Prepare and cook foods according to standardized recipes. Prepare foods in a sanitary, palatable and attractive manner. Oversee service of food on serving lines, including proper portion control, proper use of serving utensils and maintaining proper temperatures. Proper use and care of equipment. Report production and production estimates. View Details Bookmark