For this resource, Ed2NC is defining entry-level positions as jobs with education and experience requirements ranging from High School degree/GED with no experience required to jobs requiring a bachelor’s degree and two years of relevant experience or equivalent. e.g., a Masters degree in a related field could be equivalent to two years of relevant work experience.
Disclosure: This data bank does not reflect current vacant positions for which state agencies are recruiting. To search our current job postings, please select the Search for Open Jobs button below.
Search for Open JobsAssociates
Mechanical Engineering Technology, Automotive Systems Technology, Diesel Vehicle Maintenance, Heavy Equipment and Transport Technology, Transportation Maintenance
Associates degree in mechanical engineering technology, automotive systems technology, diesel vehicle maintenance, heavy equipment and transport technology, transportation maintenance or related technical degree from an appropriately accredited and four (4) years of progressive experience in a large equipment fleet, automotive or heavy equipment repair shop
- Thorough knowledge of operation and maintenance of heavy equipment and its environmental impact. - Working knowledge of productivity monitoring. - Ability to design and implement innovative support systems for equipment, equipment maintenance facilities, and associated personnel. - Ability to perform organizational design and staff training.
Dept of Administration, Dept of Agriculture & Consumer Services, Dept of Transportation
High School
High School
Education and/or experience in floor maintenance work that is directly related to the job and consistent with accepted practices of the trade equivalent to one year of experience in a commercial or institutional setting.
Working knowledge of floor care and cleaning. - Skill in the use and care of floor maintenance equipment. - Ability to follow instructions. - Ability to follow procedural directions in the use of cleaning products
Dept of Environmental Quality
Bachelors
Biology, Food Science, Home Economics
Bachelor's degree with a major in biology, food science, home economics, or a related field from an appropriately accredited institution
- Basic knowledge of the state and federal laws and regulations pertaining to the manufacture, storage, distribution, and sale of foods. - Basic knowledge of the techniques and equipment used in the production, processing, storing, and sale of foods. - Basic knowledge of the principles of sanitation, particularly as they apply to the food processing industry. Basic knowledge of the physical characteristics and behavior of the raw materials commonly used in creameries, canneries, bakeries, confectionery plants, and various other food handling and processing establishments. - Ability to observe and report pertinent information relating to investigations performed and to present this information in oral or written form. - Ability to establish and maintain effective working relationships with persons engaged in the manufacture, distribution, and sale of foods, as well as with the general public.
Dept of Agriculture & Consumer Services, Dept of Environmental Quality, Dept of Health and Human Services, Dept of Natural and Cultural Resources, Dept of Public Safety, Dept of Transportation, Wildlife Resource Commission
Bachelors
Dietetics, Home Economics
Bachelor's degree in dietetics, home economics, or related degree from an appropriately accredited institution and completion of a twelve month student dietician internship; or One year of food service management experience
- Working knowledge of the accepted principles and practices of dietetics and nutrition. - Working knowledge of the methods, materials, and equipment used in large scale cooking and food service activities. - Working knowledge of food quantities needed to feed a relatively large number of persons and the relative cost of various food items. - Working knowledge of food sanitation principles and methods of maintaining such standards in an institutional kitchen. - Thorough knowledge of the dietary requirements for a variety of special diets and allowable substitutions for various items found on diet menus. - Ability to delegate responsibility and to plan, organize, and direct the work of a number of skilled and unskilled workers. - Ability to inspect incoming fresh vegetables, fruits, and meats to determine that they meet purchase order specifications.
Dept of Agriculture & Consumer Services, Dept of Environmental Quality
Bachelors
Dietetics, Home Economics
Bachelor's degree in dietetics, home economics, or related degree from an appropriately accredited institution and completion of an Academy of Nutrition and Dietetics approved undergraduate program or dietetic internship with the Academy of Nutrition and Dietetics Commission on Dietetic Registration eligibility and two years of food service management experience; or an equivalent combination education and experience.
Working knowledge of the accepted principles and practices of dietetics and nutrition. - Thorough knowledge of the dietary requirements for a variety of special diets and allowable substitutions for various items found on diet menus. - Thorough knowledge of the methods, materials, and equipment used in large scale cooking and food service activities. - Thorough knowledge of food quantities needed to feed a relatively large number of persons and the relative cost of various food items. - Thorough knowledge of food sanitation principles and methods of maintaining such standards in an institutional kitchen. - Ability to delegate responsibility and to plan, organize, and direct the work of a number of skilled and unskilled workers. - Ability to inspect incoming fresh vegetables, fruits, and meats to determine that they meet purchase order specifications. - Ability to evaluate for management operations, identify issues, develop and implement resolutions and monitor progress.
Dept of Health and Human Services, Dept of Public Safety
High School
High School
High school or General Educational Development diploma and one year of experience in the preparation and serving of food in large quantities in a commercial or institutional kitchen; education and/or experience directly related to the job and consistent with accepted practices or the trade equivalent to two years of experience in a commercial and/or institutional kitchen.
Basic knowledge of methods of preparation and cooking food in a large-scale operation. - Basic knowledge of the use and adaptability of various pieces of kitchen equipment. - Basic knowledge of the methods, materials, and equipment used in housekeeping activities. - Ability to estimate accurately the amounts of raw food needed to supply the number of persons to be served. - Ability to instruct cooks in proper cooking methods and to direct and supervise kitchen personnel in serving meals and cleaning activities. - Ability to evaluate levels of sanitation and food safety and implement corrections when warranted. - Ability to follow prescribed menus and recipes as well as specific oral and written instructions - Ability to effectively manage and direct food service employees. - Ability to prepare routine reports and to compute food quantities for special diets and/or regular menus.
Dept of Health and Human Services, Dept of Natural and Cultural Resources, Dept of Public Instruction, Dept of Public Safety
Bachelors, High School
Dietetics, Food Management, Culinary Arts, Hospitality Management
Bachelor's degree dietetics, food management, culinary arts, hospitality management from an appropriately accredited institution; or High school or General Educational Development (GED) diploma and four years of supervisory experience in the prepara
Considerable knowledge of the guidelines set forth in the NC Food Code. - Considerable knowledge of the methods, materials, and equipment used in large-scale cooking and food service activities. - Considerable knowledge of management principles related to supervision of employees. - General knowledge of the dietary requirements for a variety of special diets and allowable substitutions for various items found on diet menus. - Ability to estimate raw food quantities needed to supply the number of persons to be served. - Ability to plan, organize, and direct the work of skilled and unskilled employees. - Ability to evaluate levels of sanitation and food safety and implement corrections when warranted. - Ability to inspect foods received to assure specifications are met.
Dept of Agriculture & Consumer Services, Dept of Environmental Quality, Dept of Public Safety
High School
High School
High school or General Educational Development (GED) diploma and two years of experience in interpreting and translating English and the required foreign language in a setting that requires a knowledge of the programs or service; or an equivalent combination of education and experience.
Working knowledge of the program area, regulations, policies, procedures, etc. assigned. - Considerable knowledge of the ethics of interpreting. - Skill in fluency sufficient to meet the needs of the organization and the population served. - Ability to interpret/translate all verbal information and written materials in English and the foreign language. - Ability to assess communication skill level of client and exercise judgment in determining services to be rendered. - Ability to understand and interpret information in the various dialects of that language. - Ability to relay the style and tone of that language.
Dept of Health and Human Services, Dept of Justice, Dept of Public Instruction, Dept of Public Safety
Bachelors
Chemistry, Toxicology, Pharmaceutical Science, Biochemistry, Pharmacology, Forensic Science, Biology, Chemistry, Biochemistry, Physical Science, Criminal Justice, Computer Science, Digital Forensics, Networking
Drug Chemistry/Toxicology - Bachelor's degree with a major in chemistry, toxicology, pharmaceutical science with chemistry concentration (organic, inorganic, analytical or physical), forensic science (with concentration in chemistry or toxicology), biochemistry, pharmacology or closely related curriculum from an appropriately accredited institution; or an equivalent combination of education and experience. Latent Evidence - Bachelor's degree with a major in forensic science, biology, chemistry, biochemistry, physical science, criminal justice or closely related curriculum from an appropriately accredited institution; or an equivalent combination of education and experience. Digital Evidence - Bachelor's degree with a major in computer science, digital forensics, networking, information technology, cyber technology, criminal justice; or forensic science or multi-media studies with coursework in computer science or information technology; or biology, chemistry, physics, biochemistry and other science degrees (if degree includes significant coursework in computer science or information technology); or closely related curriculum from an appropriately accredited institution including coursework in science; or an equivalent combination of education and experience.
Working knowledge of the principles, concepts, theories, reference sources and laboratory practices involved with the forensic examination of evidence. - Working knowledge of criminal law and of the rules and regulations regarding evidence gathering and handling. - Working knowledge of scientific methodology and of laboratory safety practices. - Ability to perform and record complex standardized and non-standardized laboratory tests and procedures. - Ability to analyze results, interpret methodology and to understand and solve theoretical problems. - Ability to express technical information clearly both orally and in writing when reporting results, testifying or explaining procedures to others. - Ability to understand and follow complex oral and written instructions. - Ability to perceive colors normally and make olfactory distinctions. - Ability to establish and maintain effective working relationships.
Dept of Health and Human Services, Dept of Justice
High School
High School
High school or General Equivalency Diploma (GED) and two years of heavy equipment operation experience.
- Working knowledge of firefighting methods, tactics, and practices. - Basic knowledge of map scales and symbology, and operational radio procedures. - Basic knowledge of welding and the maintenance and repair of heavy equipment. - Ability to operate various types of heavy equipment of moderate complexity. - Ability to instruct and direct the work of helpers and other operators. - Ability to perform strenuous work over extended periods and under adverse conditions
Dept of Agriculture & Consumer Services