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Departmental Assistant (Breakfast Attendant - Hotel UMass)
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UMass Amherst
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| Assists in the breakfast preparation and set-up of simple hot and cold foods using food service equipment and standard recipes within Hotel UMass; performs set-ups of serving areas; serves food and beverages; cleans equipment, production areas, serving and dining areas in a food service operation; washes dishes, pots, and pans.
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Clerical Assistant (Hotel Front Desk)
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UMass Amherst
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| The Hotel Front Desk Clerk assists in the registration of hotel guests, assigns accommodations, and maintains guest room inventory. This is a temporary, unbenefited position. |
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Departmental Assistant (Marketing Coordinator)
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UMass Amherst
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| Assists in monitoring the online & offline brand presence of UMass Auxiliary Enterprises, including Hotel UMass, UMass Dining (residential & retail), UMass Catering, University Club and Restaurant, UMass Events & Conference Services, and Sustainability. This includes planning and implementing marketing initiatives. Assists in the formulation and execution of strategic brand partnerships. Works under the direct supervision of the Senior Director of Procurement and Strategy. |
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Departmental Assistant (Housekeeping)
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UMass Amherst
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| Participates in general and specific cleaning tasks of hotel guestrooms and public areas. |
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Clerk IV (Conference Services)
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UMass Amherst
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| Meets with academic and non-academic groups to arrange functions. Performs room scheduling. Attends events and functions to ensure compliance with regulations and smooth operations. |
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Accountant I (Civil & Environmental Engineering - Hybrid Opportunity)
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UMass Amherst
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| In support of Civil & Environmental Engineering department (CEE) financial activity, prepare reports for Principal Investigators (PIs), departments, and Department Head including the centers within the department. Develops and prepares budgets and documents for proposal processing following federal and Office of Management and Budget (OMB) guidelines. In contact with Office of Pre-Award Services (OPAS) and Office of Post-Award Management (OPAM) to assure compliance and timeliness of proposal budget processing. Management of all post award activities on sponsored grants. |
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Cook I (Northeast Cafes)
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UMass Amherst
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| Prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup, and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature, and taste. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III. |
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Cook I (Berkshire Dining Commons)
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UMass Amherst
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| Prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature and taste. Leads small teams for the preparation of more complex dishes. Trains kitchen staff as needed. |
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Dining Hall Supervisor (Worcester DC)
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UMass Amherst
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| Supervises unit control by placement and supervision of personnel assigned to food service unit or units under the prescribed operational schedules and guidelines of said unit(s).
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Assistant Foods Manager (Mt. Ida)
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Mt. Ida - Newton
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| Supervise and participate in the management of one or more food service areas; plan and oversee food preparation and service; estimate and order food and supplies; maintain inventory of supplies and materials in accordance with quality control standards; maintains records and make reports; supervise employees and students employed in assigned areas. Performs related work as required. |
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Assistant Snack Bar Manager (Franklin DC)
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UMass Amherst
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| Assists in preparation and serving of food and beverages. Supervises personnel assigned to the unit, assists with maintaining records. Hires, trains, and supervises student employees. Performs cash handling and deposit of daily receipts for the assigned unit |
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Maintenance Technician II (HVAC/Pumps/Compressors)
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UMass Amherst
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| The Maintenance Technician II installs, maintains, and repairs mechanical systems and system components, including but not limited to cooling tower, strainers, pumps, air handlers, exhaust systems, fume hoods, etc. Responsibilities include maintaining mechanical system, applying appropriate skills and methods as necessary in the areas of HVAC maintenance and repair, pump maintenance and repair, and air compressors and their related equipment. May assist other employees in the performance of their work. Performs related work as required.
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Cook II (Hampshire Dining Commons)
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UMass Amherst
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| Supervises and assists cooks and other kitchen personnel in large-scale quantity cooking; assists Cook III in the daily operation of a kitchen; performs other related work as required. |
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Clerk V (Research Recruiter and Coordinator)
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UMass Amherst
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| The Clerk V - Research Recruiter and Coordinator will provide participant recruitment and coordination duties for principal investigators in the Department of Speech, Language, and Hearing Sciences. This is a one-year, full-time benefitted position. |
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Cook III (Mount Ida)
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Mt. Ida - Newton
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| Working supervision of all food preparation within a Dining Hall; supervise preparation of special functions; performs related work as required.
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Cook II (Hampshire DC)
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UMass Amherst
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| Supervises and assists cooks and other kitchen personnel in large-scale quantity cooking; assists Cook III in the daily operation of a kitchen; performs other related work as required. |
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Head Dishroom Attendant (Worcester DC)
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UMass Amherst
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| Directs the operation of a dish room, supervising dish room personnel and participating in manual tasks involved in cleaning tableware, utensils, equipment and work areas; provide training for new employees; performs related work as required. |
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Cook I (Franklin Dining Commons)
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UMass Amherst
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| Prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup, and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature, and taste. Leads small teams for the preparation of more complex dishes. Trains kitchen staff as needed. |