Design, develop, and evaluate basic/routine predictive models and algorithms with some complexity Analyze and interpret results with some complexity Limited judgment and discretion within defined procedures and practices Develop and code basic software programs, algorithms, and automated processes Use modeling and trend analysis to analyze data Collaborate with team membe

Oversee the coordinating, reporting, and supervising the testing of ICFR and ITGC controls with ICFR impact Oversee all non IT related risk functions within regulatory and financial (ICFR) risk domains Liaise with Enterprise Risk Management, Finance Risk Management, external and internal auditors, legal, regulatory compliance, and policy regarding ITGC with ICFR and ICFR

Ensures horizontal discovery and service mapping is highly available, reliant, scalable, and performant Provide engineering ability, leadership, and mentorship of ServiceNow Discovery and ServiceNow Service Mapping Perform engineering technology research, procurement support, deployment, and configuration for new and modified systems Apply engineering principles into the

The Food Safety & Quality (FSQ) Supervisor is responsible for ensuring product quality, food safety, and regulatory requirements are maintained for all products. Essential Functions Review and maintain of all Quality Assurance and Quality Control records, documents, and samples pertaining to HACCP, USDA, and FDA Coordinate activities with regulatory agents such as USDA an

Prepares FMS sandwiches, salads and parfaits placed in designed containers and properly labeled for the retail food industry. Essential Duties and Responsibilities Follow established rules of each unit for entry to building and work areas, properly attired and in compliance with HACCP guidelines for personal hygiene and observe security precautions as mandated by unit man

We are looking for a candidate who can Emphasis on Japanese & Asian cuisine and Kaiseki cooking skills. Essential Functions Work with kitchen staff to produce high quality products on a consistent basis. Interface and efficient react to Customer/Executive Chef requirements. Implement customer specific menu items. Maintain HACCP standards. Culinary Quality & Menu Adherence