311 algorithm-development-"University-of-Surrey" positions at Michigan State University
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/Administrative Internal Number: 1086973 Working/Functional Title Case Cook I Position Summary Will prepare, season, cook, and portion a wide variety of foods in Culinary Services; will work within a diverse work
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on the original one. The certificate is designed primarily for the brand protection community but is also used to help train the future workforce in brand protection—students. The A-CAPP Center also runs a small
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development of diagnostic assays. Therefore, the appointed individual must have a strong commitment to providing outstanding professional diagnostic service for the CVM Veterinary Medical Center (VMC), private
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curriculum development as well as program and student evaluations. Additional areas of responsibility include mentoring students to support their academic and professional development, as well as faculty
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support to clients by request from VMC clinical team Faculty, staff and clinical students: Helps develop and implement educational wellness programming and materials Provide continuing education
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Prepare for a transition to a tenure-track faculty position within Media and Information. Conduct and publish peer-reviewed research or creative works independently or in collaboration with faculty mentors
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student whom they will train as one of three coders Work closely with Dr. Dearing (lead PI) about the overall team progress Lead team meetings about data coding decisions and definitions based on the six
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. Records & Information Management: Develop, implement, and maintain efficient filing systems and records management processes to ensure accessibility, compliance, and accuracy. Facilities & Operations
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or concerns related to ASG/AVP Human Resources; Weekly and monthly meetings with leadership and managers to strategically determine workforce needs such as hiring, onboarding, training/development, succession
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Qualifications Experience in food handling, food service production, and banquet coordination, planning, designing and setting up special events, recipe development and familiarity with food preparation equipment