Sort by
Refine Your Search
-
Listed
-
Field
- Medical Sciences
- Economics
- Computer Science
- Materials Science
- Business
- Engineering
- Biology
- Social Sciences
- Education
- Science
- Arts and Literature
- Psychology
- Linguistics
- Mathematics
- Humanities
- Sports and Recreation
- Law
- Chemistry
- Electrical Engineering
- Environment
- Design
- Physics
- Philosophy
- 13 more »
- « less
-
, verifiable through the State of Michigan Department of Licensing and Regulatory Affairs Proficient communication, computer and basic mathematic skills are necessary. Must be able to prioritize with accuracy
-
central receiving area Gross non-complex samples (if qualified) Section frozen tissue and stain Process specimens and prepare specimen slides and cell blocks using various methods, including staining
-
; able to conduct normal amount of work at a computer. May require travel to various locations on and off campus. May require on-call availability and may require working during non-business hours and on
-
such as inventory, creating labels and acetates, filing records, creating forms Assist with isoflurane vaporizer rental program Other duties as assigned Ability to function independently and positively in a
-
degree in physics or a comparable field. Experience working with and repairing scientific laboratory equipment using basic tools. Strong computer skills, including the use of Microsoft Office products
-
and Methods Hub team, the analyst will have access to mentors who can help support career growth and provide guidance when encountering analytic challenges. Specifically, the statistical work will be
-
highly-motivated individual to serve as the Graduate Program Coordinator. These two dynamic LSA departments are centers for the exploration of the humanities in Asia and the Middle East. We offer
-
to order. Combine ingredients and prepare regular and modified diet food products, including entrees, soups, sauces, gravies, casseroles, meats, and vegetables by utilizing conventional cooking methods and
-
to order. Combine ingredients and prepare regular and modified diet food products, including entrees, soups, sauces, gravies, casseroles, meats, and vegetables by utilizing conventional cooking methods and
-
accuracy of recipes and staff preparation. Supervise and direct foodservice employees to achieve defined operational goals. Maintain effective communication methods, such as bulletin boards and newsletters