Developed environmental spatial analysis of proposed deep sea mining sites in the Cook Islands using ArcGIS Pro and NOAA ERDDAP database.Created maps of sea surface temperature, particulate organic carbon, and chlorophyll concentration to identify ideal locations for in situ sampling of environmental data to support planned assessment.

Analyzed 4,077 taxonomic entries in the National Aquatic Resource Survey to eliminate redundancies and correct discrepancies using tools like RStudio and Excel.Engaged in “R for Data Science” workshop to develop RStudio analysis skills in collaboration with fellow EPA employees.

Lead Natural Sciences Presentation to educate prospective students about five majors in CEOAS andexperiential learning opportunities at OSU. Collaborate with fellow ambassadors to conduct virtual outreach, connecting with newly admitted students to provide guidance and address inquiries regarding undergraduate experience.

I collect and process data for the Annual Competition Experiment (ACE), which requires identifying and sorting intertidal algae and invertebrates to collect wet and dry weights. I am responsible for entering monthly and annual survey data into the lab’s database through Microsoft Excel. I also assist the field team during monthly 5-7 day tide series, often from 3:00 am -12:00 pm in inclement weather, monitoring ACE treatments, surveying seastars, swapping temperature loggers, and training new volunteers.

Engage and educate the public about the Otter Rock Marine Reserve, safe interactions with the ecosystem, and the importance of biodiverse intertidal zones.Supervise, train, and mentor 8 high school interns in public interaction and scientific outreach.

To understand the resilience of intertidal zone organisms, my lab performed a removal experiment repeated each year since 2011 and tracked the recovery of removal plots compared to controls located in different intertidal zones at six sites along the Oregon coast. I used the Photoquad program to analyze images of the plots by identifying species in 100 points for each plot to calculate percent coverage.

Collaborated with coworkers to guarantee food is made efficiently. I trained new employees in daily opening and closing tasks.

Set up and took down the entire banquet hall each night. Effectively communicated with kitchen staff regarding customer allergies, dietary needs, and other special requests. Regularly checked on guests to ensure their satisfaction with the meals.

Guided and trained new employees. I took charge of both opening and closing the pool facility. Upheld customer service in addressing all guest needs. Maintained and recorded the pool’s chemical levels each shift. CPR/First Aid/AED certified