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Dining Hall Supervisor (Mt Ida) Mt. Ida - Newton
Supervise the preparation of the set up and serving of the meals in a Dining Hall. Continually inspects the food for quality during the meal hours. Trains new employees and performs related work as required.
Dietary Worker I (Franklin DC) UMass Amherst
Performs simple routine manual domestic, cooking, dish washing, cleaning and serving tasks required in a large food service operation; performs related work as required.
Culinary Worker II (Catering) - 2 Positions UMass Amherst
Performs routine manual and domestic job duties in a food service operation including: cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed.  
Asst. Snack Bar Manager (Franklin) UMass Amherst
Assist in preparation and serving of food and beverage. Supervise personnel assigned to the unit. Assist with maintaining records. Hires, trains and supervises student employees; responsible for cash handling and deposit of daily receipts for the assigned unit; performs related work as required.
Cook II (Southwest Cafe) UMass Amherst
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.
Manager - Worcester Dining Commons UMass Amherst
Under the direct supervision of the Director of Residential Dining Services, the Dining Commons Manager will perform in accordance with University policy administrative duties as outlined; and is responsible for the total complexity of food preparation and service functions within the dining commons.
Pot Washer II (Catering) UMass Amherst
Performs routine manual and domestic job duties in a food service operation including pot washing, dish washing, cleaning, serving food and cooking. Primary duties are to wash pots and pans and to assist with various other cleaning and cooking tasks as needed.
Snack Bar Manager - Berkshire DC UMass Amherst
Supervise personnel in a food service unit or units using established operational schedules and guidelines.
Culinary Worker II (Catering) UMass Amherst
Checks catering products for accuracy against quality standards; delivers products and sets up events to customers in a safe, courteous, and timely manner. Prepares simple hot and cold foods and beverages using food service equipment and standard recipes; cleans equipment and production areas in a food service operation; washes dishes, pots and pans; operates a cash register to make cash sales transactions.
Cook II (Concessions) UMass Amherst
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.
Dietary Worker I (Worcester DC) UMass Amherst
Performs simple routine manual domestic, cooking, dish washing, cleaning and serving tasks required in a large food service operation; performs related work as required.
Director of Dining & Hospitality Services (Mt Ida) Mt. Ida - Newton
Under the direction of the Mount Ida Campus Director, and functional supervision by Auxiliary Enterprises in Amherst, the Director of Dining and Hospitality Services, Mount Ida campus, provides the professional management of Mount Ida dining, board and retail operations, catering and conference services, which includes alcoholic beverage sales and services in accordance with university policy. The Director of Dining and Hospitality Services is responsible for marketing, operations, and financial management of three major areas.
Maintainer I (Campus Center Facilities- 2 openings) UMass Amherst
Performs general custodial duties in connection with the cleaning and maintenance of a building or of an assigned area within a building in the Auxiliary Services Department.  Works as a member of a team cleaning custodial program (CAPP Hillyard Rovic) which includes housekeeping, cleaning, moving furniture and trash removal in the Campus Center.  Performs related work as required.
Asst Snack Bar Manager U of M (Hampden Snack Bar) UMass Amherst
Supervises and participates in the operation of a retail area, including ordering, receiving, pricing, stocking of and selling merchandise; uses a cash register; supervises subordinate employees in the retail area using operational schedules and guidelines. Performs related work as required.
Cook I (Worcester DC) - 2 Positions UMass Amherst
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.
Cook I (Hampshire DC) UMass Amherst
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.
Pot Washer II (Worcester DC) UMass Amherst
Performs routine manual and domestic job duties in a food service operation including pot washing, dish washing, cleaning, serving food and cooking. Primary duties are to wash pots and pans and to assist with various other cleaning and cooking tasks as needed.
Culinary Worker II (Franklin DC) UMass Amherst
Performs routine manual and domestic job duties in a food service operation including: cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed.
Cook I (Franklin DC) - 2 positions UMass Amherst
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.
Baker II - (3 Positions) UMass Amherst
Prepares baked goods such as bread, rolls and pastries; decorate cakes and other baked goods; operates equipment such as bread slicer, mixers and ovens; inspects baking ingredients for spoilage; performs related work as required.

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