144 parallel-processing-bioinformatics positions at University of California, Berkeley
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the job market process, and the standards and norms specific to the student's field of study; advises on internship programs; develops and maintains network of departments and regional firms interested in
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. Responsibilities I. PATIENT CARE AND TRIAGE Using the nursing process develops, interprets, implements, evaluates and documents a plan of care for patients consistent with UHS policies, procedures and guidelines
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student services operation is one of the largest at Berkeley, serving 1,500 undergraduate majors, awarding 700 degrees annually, and supporting 140 PhD students. Each year, the department receives 800 PhD
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appropriately, efficiently, and effectively while responding to patient's needs. Processes films and makes duplicates when necessary. Assembles films for interpretation by radiologist. B. Provides technical
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, compliance, and inventory. The Assistant Equipment Manager, under the general supervision of the Director, will assist with the overall equipment operation of the 30 Division I varsity sports, primarily
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the first-year and transfer evaluation teams, oversees the design, planning and implementation of the international application review process. Prepares training materials for readers evaluating international
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research-related purchases for faculty, including identifying appropriate fund sources. Processes reimbursements for faculty, staff, and guests using the Travel and Entertainment system. Uses the Connexxus
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, and assign tasks to student technicians during build process and technical rehearsals/production process, and perform other related duties. In collaboration with the Costume Director, the position is
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, processes, and procedures to ensure consistent service delivery to clients. Develops user documentation, process improvements, or system design requirements. Coordinates special programs and projects in AV
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retail food operation, including preparation, serving and presentation of food and beverages; dining and serving area set up; cleaning of the facilities, equipment and tableware; customer service, and