1 jobs found in baltimore

A Food Service Worker is a fundamental position responsible for culinary tasks. The Food Service Worker is responsible for the proper preparation, set up, and execution of a particular station or dish. The culinary work in this position must follow commitments to sustainability and proper health and safety guidelines.   Position Objectives: In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.   Duties/Function/Tasks: Prepares hot and cold items per recipes and production guidelines for a specific station or area of a food service location. Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.   Ensures par levels are maintained for your station. Takes temperature of food at designated times throughout the shift and documents the temperatures in log books. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Properly stores foods in designated areas following wrapping, dating, and rotation procedures. Cleans work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment. Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control. Follows all recipe, food production and presentation standards. Completes end of shift production sheets. Set up station or section in time for service. Serves customers in an efficient and friendly manner; resolves customer concerns. Collects, sorts, and washes dishes. Sweeps and mops kitchen floors. Washes worktables, walls, refrigerators, and large equipment. Distributes supplies, utensils, and portable equipment. Segregates and removes trash and garbage and places it in designated containers. Transfers supplies, equipment, and food between storage and work areas. Loads or unloads trucks picking up or delivering supplies and food. Completes all logs with accurate information throughout the shift. Keeps areas clean, organized and full. Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements. Note: Job duties are subject to change as needed.   Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong passion and motivation to create great food. General culinary knowledge of basic kitchen practices, protocols, and procedures. 2 years of equivalent experience working in a high-volume restaurant kitchen. Understanding of typical culinary units of measure. Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens. Ability to follow all health and safety standards. Possess the ability to meet specific uniform standards for this position. Utilize all Personal Protective Equipment’s per guidelines. Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument. Ability to use time keeping system to properly record time worked for payroll processing.   Certificates and Licenses: ServSafe and Allertrain certified or Obtain ServSafe and Allertrain certificates within first 2 months of employment.   Additional Information: Part-Time and Full-Time Positions:  The job requisition includes opportunities for both part-time and full-time positions. Candidates should indicate their preference and availability for either type of employment. Benefits Eligibility:  Eligibility for benefits will commence for individuals working a minimum of 30 hours per week. Those who meet this requirement will be entitled to the benefits package offered by the organization. Availability Consideration:  When reviewing the open positions, please carefully consider your availability and ensure that it aligns with the requirements of the role you are interested in. Make sure you can commit to the designated working hours and any schedule variations as needed. Bargaining Unit Positions:  These job openings fall under the bargaining unit category. Bargaining unit positions typically involve collective bargaining between the employer and a labor union representing the employees. The terms and conditions of employment, including wages, benefits, and working conditions, are negotiated through this process. Bidding and Seniority Order:  For summer and fall positions, a bidding system is followed, and the allocation of positions is based on seniority order. This means that candidates with greater seniority within the organization will have priority in selecting their preferred positions and shifts. Please take this into account when considering the likelihood of being awarded a specific role in the future.  Application Process:  To be considered for a position, please ensure that you submit your application within the designated timeframe and follow the instructions provided being sure to include all applicable information and a resume.  Communication and Updates:  Throughout the application and selection process, ensure that your contact information is up to date. Check your emails, voicemails, or any other specified communication channels regularly for updates on the status of your application or any further instructions. Please review these additional notes carefully and make sure you meet the requirements and understand the processes involved in applying for the available positions.   Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   While performing the duties of this job, the employee is regularly required to: Stand and walk for extended periods of time (2 – 4 hours). Walk; use hands or finger, handle or feel; reach with hands and arms at below and above shoulder level. Regularly lift and/or move up to 50 pounds. Regularly talk and hear. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Twist and bend while standing. Occasionally required to sit, climb or balance, and taste or smell. Ability to withstand hot temperatures as generated by ovens, grills, and fryers.   Language Skills: Ability to read, understand and speak basic English to perform essential functions of the job. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.   Achieving Leadership in the Foodservice Industry: JHU Dining is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V.   Authority: This position does not directly supervise anyone but is responsible for working in a team and completing task in a group setting.     Starting Pay Rate:  $18.68 per hour Schedule : Varies by Location  Employee Group : Full-Time & Part-Time options Exempt Status:  Non-Exempt  Location:  Homewood & Peabody  Department Name:  Hopkins Dining Personnel area:  University Student Services       Job title you are hiring for:   Cook Cook (jhu.edu)   Job description: A Cook is a fundamental position responsible for culinary tasks. The Cook is responsible for the proper preparation, set up, and execution of a particular station or dish. The culinary work in this position must follow commitments to sustainability and proper health and safety guidelines.   Position Objectives: In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.   Duties/Function/Tasks: Prepares hot and cold items per recipes and production guidelines for a specific station or area of a food service location. Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.   Ensures par levels are maintained for the station. Takes temperature of food at designated times throughout the shift and documents the temperatures in log books. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Properly stores foods in designated areas following wrapping, dating, labeling and rotation procedures. Cleans work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment. Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control. Follows all recipe, food production and presentation standards. Completes end of shift production sheets. Set up station or section in time for service. Serves customers in an efficient and friendly manner; resolves customer concerns. Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements. Note: Job duties are subject to change as needed.   Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong passion and motivation to create great food. General culinary knowledge of basic kitchen practices, protocols, and procedures. 2 years of equivalent experience working in a high-volume restaurant kitchen. Understanding of typical culinary units of measure. Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens. Ability to follow all health and safety standards. Possess the ability to meet specific uniform standards for this position. Utilize all Personal Protective Equipment’s per guidelines. Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument. Ability to use time keeping system to properly record time worked for payroll processing.   Certificates and Licenses: ServSafe and Allertrain certified or Obtain ServSafe and Allertrain certificates within first 2 months of employment. Starting Pay Rate:  $19.93 per hour Schedule : Varies by Location  Employee Group : Full-Time & Part-Time options Exempt Status : Non-Exempt  Location:  Homewood & Peabody  Department Name : Hopkins Dining Personnel area:  University Student Services     Job title you are hiring for:   Grill Cook Grill Cook (jhu.edu)   Job description:   A Grill Cook is a fundamental position responsible for culinary tasks. The Grill Cook is responsible for the proper preparation, set up, and execution of a particular station or dish. The culinary work in this position must follow commitments to sustainability and proper health and safety guidelines.   Position Objectives: In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.   Duties/Function/Tasks: Prepares hot and cold items per recipe and production guidelines for a specific station or area of a food service location. Ensures par levels are maintained for the station. Takes temperature of food at designated times throughout the shift and documents the temperatures in log books. Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Properly stores foods in designated areas following wrapping, dating, labeling and rotation procedures. Cleans work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment. Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control. Set up station or section in time for service. Follows all recipe, food production and presentation standards. Completes end of shift production sheets. Serves customers in an efficient and friendly manner; resolves customer concerns. Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements. Note: Job duties are subject to change as needed.   Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong passion and motivation to create great food. General culinary knowledge of basic kitchen practices, protocols, and procedures. 2 years of equivalent experience working in a high-volume restaurant kitchen. Understanding of typical culinary units of measure. Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens. Ability to follow all health and safety standards. Possess the ability to meet specific uniform standards for this position. Utilize all Personal Protective Equipment’s per guidelines. Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument. Ability to use time keeping system to properly record time worked for payroll processing.   Certificates and Licenses: ServSafe and Allertrain certified or Obtain ServSafe and Allertrain certificates within first 2 months of employment. Starting Pay Rate:  $19.18 per hour Schedule : Varies by Location  Employee Group : Full-Time & Part-Time options Exempt Status : Non-Exempt  Location : Homewood & Peabody  Department Name : Hopkins Dining Personnel area : University Student Services     Job title you are hiring for:   Cold Food Prep Cook Cold Food Prep Cook (jhu.edu)   Job description    A Cold Food Prep Cook is a fundamental position, who is primarily responsible for cold food production. The Cold Food Prep Cook is responsible for a particular station, or group of menu items, their proper preparation, set up, and execution. The culinary work in this position must follow all recipes, production sheets, commitments to sustainability and proper health and safety guidelines.   Position Objectives: In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.   Duties/Function/Tasks: Prepares cold items per recipes and production guidelines for a specific station or area of a food service location. Wash, peel, cut, and seed vegetables and fruits; weighs and measures designated ingredients. Carries pans, kettles, and trays of food to and from workstations, dish area, stove, and refrigerator. Ensures par levels are maintained for the station. Takes temperature of food at designated times throughout the shift and records the temperatures in log books. Properly stores foods in designated areas following wrapping, dating, labeling and rotation procedures. Clean work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment. Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control. Completes end of shift production sheets. Set up station or section in time for service. Serves customers in an efficient and friendly manner; resolves customer concerns. Interacts with co-workers to ensure compliance with Hopkins Dining service standards, and inventory procedures. Follows all recipes, food production sheets and presentation standards. Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements. Note: Job duties are subject to change as needed.   Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Strong passion and motivation to create great food that follows sustainability commitments. General culinary knowledge of basic kitchen practices, protocols, and procedures. At least 1 year working in a high-volume restaurant kitchen, or similar working experience. Understanding of typical culinary units of measure. Ability to work safely with large volume culinary equipment including but not limited to slicer, large quantity mixer, robo coupe, and convection ovens. Ability to follow health and safety standards. Possess the ability to meet specific uniform standards for this position. Utilize all Personal Protective Equipment’s per guidelines. Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument. Ability to use time keeping system to properly record time worked for payroll processing. Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.   Certificates and Licenses: ServSafe and Allertrain certified or Obtain ServSafe and Allertrain certificates within first 2 months of employment.   Starting Pay Rate:  $19.18 per hour Schedule : Varies by Location  Employee Group : Full-Time & Part-Time options Exempt Status : Non-Exempt  Location:  Homewood & Peabody  Department Name : Hopkins Dining Personnel area:  University Student Services     Job title you are hiring for?   Catering Attendant Catering Attendant (jhu.edu)   Job description: The Catering Attendant prepares and serves food at scheduled functions under the supervision of the Team Leader and Catering Chef. This position is primarily responsible for set up, service, break down, and clean-up of multiple functions or areas on campus while delivering excellent customer service.   Position Objectives: In the performance of their respective tasks and duties all employees are expected to conform to the following: Perform quality work within deadlines with or without direct supervision. Interact professionally with other employees, customers, and suppliers. Work effectively as a team contributor on all assignments. Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.   Duties/Function/Tasks: Ensures all events are prepared following contracted event orders to ensure accuracy of menu items, guest count, timing and other special comments for the event. Prepares items for catering event to include but not limited to hors d’oeuvres, sandwiches, deli plates/platters, and salads. Organizes all items for events per contracted event orders. Assembles and delivers all food and supplies for catered events to the scheduled locations. Takes temperature of food at designated times throughout the shift and documents the temperature in log books. Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions. Set buffet tables as well as food, beverage, and service items according to pre-established catering standards. Ensures that all necessary food items have identifiers and menus are displayed in a clean and consistent manner. Greets customers courteously and interacts with customers in a manner to ensure customer satisfaction. Interacts with customers and resolves customer complaints in a friendly and service-oriented manner. Serves customer food and beverage orders efficiently, in proper portions, and with a courteous demeanor. Demonstrates a complete understanding of menu items and can accurately explain them to customers. Relays relevant comments from customers directly to team leaders. Consistently exhibits the ability to keep up with catering delivery schedules and does so calmly, accurately, and efficiently. Cleans and packs unused food dishes, utensils, and equipment for removal to appropriate locations, handles trash and waste properly per unit standards. Keeps display equipment, buffets, and tables clean and free of debris during meal service as assigned. Cleans tables and chairs, as assigned, before, during, and after meal service. Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements. Note: Job duties are subject to change as needed.   Food and Safety Responsibilities: Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies, and utensils within work area. Handles foods items appropriately during preparation, delivery, set up and during the event. Cleans workstation thoroughly before leaving the area for other assignments.   Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to interact with diverse and high-volume customer base in a friendly and efficient manner. Ability to use the time clock system properly, and record worked hours for processing. Strong passion and motivation to create great food and great events. Assures compliance with all HACCP, ServSafe, Department of Health, sanitation and safety requirements during preparation, delivery and during the event. Ability to work, at times, with minimal supervision, and accomplish tasks without direct instruction, and problem solve for the best solution. Ability to answer basic questions regarding unit operations and direct other questions to appropriate parties. Possess the ability to meet specific uniform standards for this position. Utilize all Personal Protective Equipment’s per guidelines. Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.   Certificates and Licenses: ServSafe and Allertrain certified or Obtain ServSafe and Allertrain certificates within first 2 months of employment. Starting Pay Rate:  $19.93 per hour Schedule : Varies by Location  Employee Group : Full-Time & Part-Time options Exempt Status : Non-Exempt  Location:  Homewood & Peabody  Department Name : Hopkins Dining Personnel area:  University Student Services   Job title you are hiring for?   Administrative Coordinator Administrative Coordinator (jhu.edu)   Job description:   Johns Hopkins Carey Business School's Office of Executive Education seeks an  Administrative Coordinator  that will provide complex administrative and project support to the Executive Education team and faculty. The candidate will be responsible for the coordination of a wide range of administrative and operational duties, projects, and event management. This position is hybrid.   The Office of Executive Education is fast-paced and dynamic and is a collaborative environment which requires a candidate who is professional, nimble, innovative, and with strong attention to detail. This position reports to the Director to the Executive Education and works closely with the Executive Education team and faculty. The position may require work on nights and weekends on an occasional basis.   Specific Duties & Responsibilities   General Administrative Support 40% Provides outstanding customer service to external and internal constituents, such as Executive Education participants, staff, and faculty members and external partners. Represents Executive Education in professional communication with faculty, administrators, staff, and external partners through timely response to questions, troubleshooting administrative issues, and gathering data as needed. Requires frequent contact with staff and faculty at all levels of the organization, and both internal and external customers. Provides general administrative support for the unit by manning the general Executive Education inbox, answering the office telephone, and performing day-to-day administrative activities. Maintains an inventory of office and course supplies. Works with IT, Operations, and Department of Events Management to troubleshoot issues. Develops and recommends administrative processes/procedures to assure efficiency. Assists the Executive Education team with scheduling and room reservation requests. Creates and edits Word documents, Excel spreadsheets, and PowerPoint presentations for various meetings and presentations, including meeting minutes per the discretion of the supervisor. Makes spending recommendations based on budget information. Maintains accurate, up-to-date files and records, and ensures confidentiality where relevant. Performs accurate data entry.   Executive Education Programs 40% Provides logistical support for Executive Education programs including room reservations and managing catering. Assists with logistics for custom and off-site programs. Effectively communicates with participants and faculty regarding Executive Education programs. Assists with marketing materials including giveaways and the preparation of program materials. Coordinates course materials with individual instructors. Works independently to trouble-shoot issues. Represents the department at seminars by providing logistical support and on-site customer service to participants and instructors. Creates and distributes post-event Qualtrics surveys; download and share report to relevant stakeholders.   Business Development & Lead Generation 10% Assists in creating proposals to potential internal and external partners. Assists in lead generation including warm and cold calls to potential participants and partners.   Other Duties as Assigned 10%   Special Knowledge, Skills, & Abilities Strong organizational skills, with an ability to multitask. Attention to detail, both in communications and tasks/projects. Ability to work independently and manage priorities. Ability to work at a fast pace entrepreneurial environment. Demonstrated experience in customer service and excellent communication skills. Strong computer skills and professional etiquette. Knowledge/proficiency of Windows applications including Word, Excel, and PowerPoint. Interest in mastering new software. Proactive, resourceful, and self-motivated, even in unstructured job situations. Ability to execute high-quality events. Minimum Qualifications High School Diploma or graduation equivalent. Three years related experience. Additional education may substitute for required experience, to the extent permitted by the JHU equivalency formula. Preferred Qualifications Experience in higher education environment preferred. Familiarity with Carey Business School goals, standards, policies, and procedures preferred.   Classified Title: Administrative Coordinator   Role/Level/Range: ATO 37.5/02/OE   Starting Salary Range: $17.95-$25.30-$32.60 HRLY (Commensurate with experience)  Employee group: Full Time  Schedule: Monday-Friday 8:30 AM to 5:00 PM  Exempt Status: Non-Exempt  Location: ​​​​​​​Hybrid/JH at Harbor East  Department name: ​​​​​​​Corporate Education   Personnel area: Carey Business School    Job title you are hiring for?   Research Program Manager Research Program Manager (jhu.edu)   Job description:   We are seeking a  Research Program Manager . The   Research Program Manager will lead a collaborative research team in the coordination and implementation of assigned clinical trials within the Huntington Disease Center, with limited supervision from the study Principle Investigators.   Specific Duties & Responsibilities Provide overall management for research trials at the HD center. Prioritize among multiple studies with differing inclusion/exclusion criteria and different needs for coordinators and other clinic personnel, as well as several different site investigators. Work with investigators and admin and budget personnel to assure that resources are available for several studies. Manage a complex first-in-human neurosurgical study requiring close coordination with our neurosurgical investigators (as well as both blinded and unblinded neurosurgical and pharmacy personnel) and coordination with clinicians and neurosurgeons at other sites. Organize studies involving invasive sterile procedures (eg Lumbar puncture and Intrathecal drug administration) performed in our clinic procedure rooms, and requiring multiple personnel for clinical stat labs as well as research lab preparation of biosamples. Collaborate in the development and writing of protocols, consent forms, and investigational drug data sheets as appropriate. patient populations. Anticipate research requirements for designated and apply knowledge of study design to evaluate new protocols. Ascertain medical history and assesses subjects for inclusion/ exclusion criteria. Document all aspects of medical and concomitant issues and drug and other intakes completely. List and clarify concerns and questions about new protocols with PI and/or sponsor. Develop study tools including data collection forms, eligibility checklists, pre-printed orders, etc. Assist in reviewing prospective reimbursement analysis (PRA) as appropriate. Create study case report forms as needed. Coordinate with data managers to ensure delivery of trial data into study files. Prepare drug data sheets for pharmacy and assure submission of the same to CRO/IRB for assigned protocols as appropriate. Draft and edit study protocols with limited supervision by PI, contribute to protocol revisions, and recruitment materials, including preparing, submitting, and updating documents for IRBs, DSMBs, study monitors, and central coordinating centers. Perform standard data analysis, including preparation of graphs and tables for grants, annual reports, and presentations. Assist with the preparation of grant applications, presentations, and manuscripts. Assist administrative manager in maintaining an accurate accounting of study costs, revenues, and financial projections. Initiate, schedule, and organize meetings with study staff or representatives of monitoring organizations as necessary. Assure that all protocol elements of a trial are in place before opening to accrual. Create an eligibility checklist for assigned protocols. Collaborate in the development of recruitment strategies to ensure patient accrual within protocol time frames. Ensure collection of pertinent data from internal and external sources and monitor compliance with requirements of assigned clinical trials. With Principal and Sub-Investigators, assist in determining adverse event causality and relationship to study drug/procedure. Assess subjects for adverse events and their clinical significance as well as record and documents protocol deviations Submit serious unexpected adverse reaction reports to the IRB. Ability to manage multiple projects at different stages of the clinical research process. Design/coordinate educational programs for patients and families relevant to protocols as needed. Provide ongoing education to patients and families regarding the pertinent clinical trial and clinical management issues. Monitor subject compliance with the requirements of the study protocol. Collaborate with the health care team to coordinate and facilitate protocol requirements for assigned clinical trials to evaluate subject responses to interventions outlined in the study protocol. Develop an understanding of the role of the involved Clinical Research Organizations (CROs) and their representative Clinical Research Associates (CRAs). Work with CROs and CRAs to fulfill sponsor expectations. Work productively with monitors on site.   Supervisory Responsibilities For Junior and Senior Level Staff Oversee training, orientation, and supervision of junior and senior staff and students and provide general management support. Supervise research programs coordinators and senior program coordinators, clinic coordinators, and students and oversee workload distribution across clinical team. Manage time, effort, and workload for clinic staff. Ensure that all research staff complete appropriate training/certifications. Daily performance management and conducting scheduled performance reviews.   Special Knowledge, Skills & Abilities Demonstrates knowledge of computer applications of personal computer systems. Working knowledge of Microsoft Word, excel, and power-point, MS Access experience preferred. Strong organizational problem-solving and communication skills. Knowledge of entering irb protocols and updates and interacting with IRB staff is necessary. Interactions with Johns Hopkins Institutional Review Board preferred. Ability to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Ability to get along with a wide range of people, including those affected by neurological disease. Highly effective verbal and written communication skills are required. Current CPR is desired but will provide training and continued recertification.   Physical Requirements  Able to sit in a normal seated position for extended periods. Able to reach by extending hand(s) or arm(s) in any direction. Finger dexterity required, able to manipulate objects with fingers rather than the entire hand(s) or arm(s), e.g., use of a computer keyboard. Communication skills using the spoken word. Ability to see within normal parameters. Ability to hear within normal range.   Supervisory Responsibility Research Staff, RPA II, RPC Minimum Qualifications Bachelor's Degree in related discipline. Related Master's preferred. Five years related experience, including demonstrated supervisory or lead responsibilities. Additional education may substitute for required experience, to the extent permitted by the JHU equivalency formula. Preferred Qualifications Related Master's preferred. Experience with multisite clinical trials of drugs is highly desired. Five years of clinical research experience with individuals with neurological or psychiatric disorders is preferred. Phlebotomy experience preferred   Classified Title: Research Program Manager  Working Title: Research Program Manager    Role/Level/Range: ACRP/04/MD   Starting Salary Range: $54,080 -$ 74,390 - $ 94,710 Annually (Commensurate with experience)  Employee group: Full Time  Schedule: M-F, 8:30 am to 5 pm  Exempt Status: Exempt  Location: Hybrid  Department name: 10003819-SOM Psy Gen Neurobiology and Schizophren  Personnel area: School of Medicine    Job title you are hiring for?   Human Resources Coordinator HR Coordinator (jhu.edu)   Job Description   Johns Hopkins Public Safety (JHPS) is seeking a  HR Coordinator .  The HR Coordinator reports to the HR Manager, Public Safety and will provide routine human resources, payroll and administrative support for the Human Resources office. The HR Coordinator will work collaboratively with the public safety team to advance Johns Hopkins Public Safety commitment to safeguarding our vibrant learning and working community through holistic, progressive approaches to security that foster deep community relationships built on trust, cooperation, and mutual respect.   Specific Duties & Responsibilities Processes Internal Service Requests (ISR’s) for the department. Processes promotions, transfers, reclassifications, salary increases, bonuses, overtime, and terminations. Anticipates potential payroll issues and questions and takes pro-active action to prevent development of problems or resolve problems. Maintains payroll data information systems and related documentation. Manages confidential HR material and projects. Assists, compiles, and disseminates information as needed for projects/reports and/or prepares documents for content, quality, and style, turning rough drafts into finished documents. Submits and tracks requisitions in SF. Coordinates candidate interviews, phone screens, and reference checks. Provides recruiting and selection support for all open requisitions. Supports hiring of police candidates as needed with scheduling appointments and contacting candidates throughout hiring process. Serves as a liaison for HR as needed to bridge communication with internal/external community. Ensures that all FML related time is tracked in the E210 system. Function as primary point of contact for managers/staff for time and attendance concerns. Administers the e210 timekeeping system as appropriate, pro-actively ensuring information is updated to permit appropriate manager access and records approval. Determines appropriate leave usage and codes and up-dates staff time keeping system to reflect correct use of accrued sick or vacation, short term disability and/or leave without pay for all staff on family medical or other leaves of absence. Terminates employee access; coordinates badge collection and JH property collection. Uses the network and a variety of software programs to create and organize quality documents and reports. Maintains existing and creates new records of personnel for departmental staff. Creates and maintains HR personnel files. Performs miscellaneous job-related duties as assigned. Minimum Qualifications High School Diploma or graduation equivalent. Three years related experience. Additional education may substitute for required experience, to the extent permitted by the JHU equivalency formula. Preferred Qualifications One year of human resources experience. Prior JHU experience or experience in higher education is a plus. Experience with AP or other enterprise resource planning software is a plus.     Classified Title: HR Coordinator   Role/Level/Range: ATO 37.5/02/OE   Starting Salary Range: $17.95-$25.30-$32.60 HRLY (Commensurate with experience)  Employee group: Full Time  Schedule: Mon - Fri 8:30 - 5:00 pm  Exempt Status: Non-Exempt  Location: ​​​​​​​Hybrid/Eastern High Campus  Department name: ​​​​​​​VP for Public Safety Office of  Personnel area: University Administration    Job title you are hiring for?   Facilities Engineer Facilities Engineer (jhu.edu)   Job Description   Facilities Engineer We are seeking a  Facilities Engineer  who will be responsible for assisting the Associate Director for Engineering and Utilities (ADEU) for engineering design efforts related to building systems and campus infrastructure, and assisting in developing guidelines and standards that produce efficient energy use and reduce greenhouse gas emissions. The Facilities Engineer strives to ensure these tasks are executed in a collaborative fashion between Design and Construction, Plant Operations, Planning and Architecture and with the Office of Sustainability in an effort to achieve the University’s overarching design, operational, energy, and environmental goals.   The Facilities Engineer reports to the Associate Director of Engineering and Utilities (ADEU) and supports the ADEU in representing the Office of Facilities and Real Estate in planning efforts for major and minor design and renovation projects on the historic Johns Hopkins University (JHU) Homewood campus with occasional oversight for Capital Projects on the East Baltimore campus, the Peabody campus, Washington DC, Montgomery County, international, and lease locations.   The Facilities Engineer will support the ADEU with planning efforts and engineering and design solutions (materials, systems, coordination, project delivery, commissioning, etc.) for university Plant Operations and Design & Construction units, division representatives, other stakeholders, and with outside consultants to ensure design and construction work conforms to university standards, sound engineering practice, and the university’s sustainability and environmental goals. Responsibilities include advisory participation throughout the planning and design process; review and analysis of design and construction documents prepared for the university by outside consultants; participation in construction oversight; and assistance to the development of policies, procedures, standards and process improvements. The Facilities Engineer will work directly with the JHFRE/Design & Construction department's project managers who are typically responsible for overall project management.   The Facilities Engineer will provide technical assistance to the Office of Sustainability in evaluating energy strategies to help with achieving the University’s climate change initiatives.   From time to time, where the utilization of internal resources is merited, the Facilities Engineer will assist the ADEU with design and construction documents, and construction administration efforts.   University project clients include a broad constituency of JHU Senior Leadership, JHU Deans, Department Chairs, Faculty, Researchers, Senior Administrators, and Trustees.   Specific Duties & Responsibilities Performs analyses of existing building systems to makes recommendations regarding design, functionality, and performance. This may include engaging outside consultants for testing, planning or design studies, and engineering support. Systems to be evaluated include heating, ventilating, air conditioning, plumbing, controls, power, lighting, and low voltage. Participates and makes technical recommendations in design and construction progress meetings to help ensure adherence to university standards and contract conditions. Reviews, and evaluates Capital Project designs in support of the university’s standards, guidelines, and policies. Provides technical recommendations. Participates in educational programs aimed at furthering Johns Hopkins Facilities & Real Estate (JHFRE)'s and JHU staff's awareness of building systems issues. Supports the ADEU in developing and documenting design standards for renovation and new construction that support the Capital and Campus Plan goals and objectives, are durable and financially appropriate, and reflect sound engineering practice. Training of staff, monitoring the use and success of the policies, procedures, guidelines and standards, and revising them from time to time will also be the responsibility of this individual. Provides oversight and review of consultant’s documents for design and construction projects in the area of campus and building systems engineering and design, detailing, conformance with JHU standards, and appropriateness of systems and product specification. Interfaces with JHFRE/ Design and Construction, and Planning and Architecture in recommending the most appropriate design solutions, addressing durability, financial sustainability, and engineering appropriateness. Reviews construction work progress on construction sites for quality assurance and conformance with contract documents. Assist in resolving discrepancies and disputes that arise during the construction process. Works with the ADEU to formulate and implement policy and process improvements for design and construction project development process and management. Assists the ADEU and participates in the training of staff in operation of the building systems and proper protocols for ensuring occupant comfort and energy savings. Participates in the systems commissioning process to monitor appropriate and thorough startup and testing of systems performance to ensure the university is receiving systems that comply with contractual requirements. Assists the ADEU with ongoing systems operation, re-commissioning, continuous commissioning and troubleshooting efforts. Provides technical engineering assistance to the Office of Sustainability for the continuing development and implementation of the University’s climate change initiative, which guides the university's overall environmental efforts by prioritizing projects, strategies, and programs to reduce energy consumption and greenhouse gas emissions.   Scope of Responsibility Identify, develop, and implement strategic engineering planning initiatives in the context of the Capital Plan, evolving regulatory requirements, and market conditions. Guide and review campus and building engineering efforts in support of the university’s Capital Plan. Guide and manage development of Capital Project engineering standards and deliverables requirements, and project management policies and processes. Guide and review Capital Project design and construction services. Provide technical assistance for the Office of Sustainability.   Decision Making Carries out duties and responsibilities with limited supervision. Makes decisions and establishes work priorities on complex, problem-solving operations.   Authority Does not direct the activities of staff. Influences the mechanical and electrical designs implemented in capital projects.   Communication Exchanges routine and non-routine information with leadership, staff, colleagues at peer institutions and vendors using effective oral and written communication skills, tact, and persuasion as appropriate. Builds camaraderie and alliances with a wide range of JHU constituents, and has a collaborative, inclusive, mentoring style of working well with others. The candidate must have the ability to communicate graphically through sketching, drafting and marking up drawings. Minimum Qualifications Bachelor’s Degree in Mechanical Engineering or Electrical Engineering. Professional Engineer license in the State of Maryland or a state with reciprocity preferred. Successful candidates will have at least seven years’ experience or a Master’s Degree in an associated field with five years’ experience in building MEP systems engineering and design work. Experience with construction and renovation of a broad variety of building types and construction methods. Experience with working with MEP sustainable concepts. The ability to use MS Office and AutoCAD and a thorough understanding of architectural and engineering drawings. Use of BIM software and other graphics programs is desired.   Special Knowledge, Skills & Abilities Ability to foster a collaborative, inclusive, collegial, and consensus-building relationship with colleagues based on competence, trust, and respect. Superior written and oral communication skills, including the ability to present complex material in a useful and understandable fashion to diverse audiences. Strategic thinker with proven analytical and organizational skills. Committed to the mission of the University, customer service, and best practices in planning, design, and construction. Knowledge of heating, ventilating, air conditioning, controls, and plumbing systems and/or power, electrical, lighting, and low-voltage systems. Knowledge of commissioning process and operation of mechanical systems. Knowledge of sustainable concepts and greenhouse gas generations. Knowledge and experience with developing accurate project cost budgets and cost impact reports. Ability to build comprehensive reports for data within spreadsheet and database systems. Ability to produce accurate, timely delivery of complex materials. Flexibility to work with last minute changes.   Physical Requirements Must be able to remain stationary for extended periods of time. Ability to climb ladders, move around construction sites, and navigate tight spaces typically found in mechanical, electrical, and utility rooms. Ability to operate a computer and other equipment on a frequent basis. Ability to frequently communicate with coworkers. Ability to move about.   *This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. It does not exclude other duties as assigned.     Classified Title: Facilities Engineer    Role/Level/Range: ATP/04/PE   Starting Salary Range: Min $71,230 - Max $124,510 Annually ($120,000 budgeted; Commensurate with experience)  Employee group: Full Time  Schedule: M - F 7.5  Exempt Status: Exempt  Location: ​​​​​​​Hybrid/JH at Keswick  Department name: ​​​​​​​Engineering & Energy   Personnel area: University Administration