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cleanliness. Enforce food safety and sanitation standards (HACCP, Michigan Food Code). Maintain inventory and par stock levels. Staff Leadership & Human Resources Hire, train, and supervise food service staff
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into laboratory databases. Ensure continuous operation by routinely monitoring the status of reagents, parts and supplies using the Visual Inventory System. Monitor error codes and perform basic troubleshooting
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when necessary. Assist anesthesia providers during codes. Postoperative: Clean and disinfect anesthesia equipment. Resupply anesthesia machine and cart as needed. Setup and run leak test on
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when necessary. Assist anesthesia providers during codes. Postoperative: Clean and disinfect anesthesia equipment. Resupply anesthesia machine and cart as needed. Setup and run leak test on
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wireframes into: New highly complex and detailed web-based applications and supporting back-end systems using high quality code and/or off-the-shelf solutions, using various program languages. Enhancements
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cable through conduit, tray or ducts by means of power pullers or feeders. Inspect new high voltage primary electrical installations for compliance with applicable state, local codes and University
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complications and facilitate communication Integrate the workflow of many studies running simultaneously Maintain current PEERRS, or OHRP certification; knowledge and application of the Code of Federal
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standards in accordance with health code regulations, including proper use of chemicals. Utilize the CBORD application Food Management System for food production, Nutrition Services Suite for tray assembly
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professional staff Complete financial documents including type of visit, reason for service, charge for service and diagnostic code Collect cash and credit card payments from patients using established
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clinics, payers, billing, coding, care management, and other Revenue Cycle departments. Serve on Revenue Cycle projects and committees as needed. Mission Statement Michigan Medicine improves the health