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Museum Teacher (Part-Time, Temporary)
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UMass Lowell
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| The Tsongas Industrial History Center, an education partnership between the University of Massachusetts Lowell School of Education and the National Park Service at Lowell National Historical Park is hiring Museum teachers. Utilizing the Park’s unique historic resources, Museum teachers engage students (grades 2-12) in active learning by employing best practices in museum education, such as effective questioning, participatory activities, and relevant age-appropriate discussions. |
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Managing Director, Campus Dining and Event Services
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UMass Boston
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| Under the direction of the Associate Vice Chancellor for Administration & Finance, in the Campus Services area of the
Administration & Finance Division, the incumbent will serve to manage operations in the following units: Events, Dining, and
Bookstore. Working directly and indirectly with the managers and staff of those areas, the incumbent will manage contracts,
develop staff, and implement policies and procedures, to be used to manage the business of each area to goals established by
the University and VCAF leadership. |
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Director of Administrative Support and Facility Operations (Hybrid Opportunity)
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UMass Amherst
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| The Director of Administrative Support and Facility Operations will be responsible for direct supervision of all departmental administrative support staff and the facilities coordinator for the Isenberg School of Management. The Director reports directly to the Senior Associate Dean (SAD) for Finance, Operations, and Strategic Initiatives. This is a highly independent position, requiring the ability to make critical and timely decisions affecting many individuals, creating & shaping departmental policies, planning operational budgets, and coordinating activities with multiple entities, both on and off campus. |
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Cook I (Worcester 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. 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 (Mt. Ida Dining)
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Mt. Ida - Newton
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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. |