346 machine-learning "https:" "https:" "https:" "https:" "https:" "https:" "https:" "U.S" "FORTH" uni jobs at University of Nebraska–Lincoln
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back of the house kitchen duties, including ingredient and food preparation, inventory, cooking and assembling orders, setting up and closing down stations, recipe preparation, dish machine operations
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back of the house kitchen duties, including ingredient and food preparation, inventory, cooking and assembling orders, setting up and closing down stations, recipe preparation, dish machine operations
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identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See https://equity.unl.edu/notice-nondiscrimination/ . Minimum Required Qualifications
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, ethnicity, national origin, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See https
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, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See https://equity.unl.edu/notice-nondiscrimination
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, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See https://equity.unl.edu/notice
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, sex, pregnancy, sexual orientation, gender identity, religion, disability, age, genetic information, veteran status, marital status, and/or political affiliation. See https://equity.unl.edu/notice
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, established with a $57M investment from the Johnny Carson Foundation. Research areas include filmmaking, interactive and immersive storytelling, experience and generative design, XR, machine learning, sonic and
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. See https://equity.unl.edu/notice-nondiscrimination/ Minimum Required Qualifications Bachelor’s degree in English, journalism, communications, or a relevant scientific discipline plus two (2) years
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inventory Assist with cleaning and dish machine operation. Assist with the monitoring of cost and waste control. Ensure that food presentation and monitoring food quality (temperature, taste, and appearance