Sort by
Refine Your Search
-
Listed
-
Category
-
Program
-
Field
-
excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world. Job Summary The Temporary Professional /Science of Thriving Program Director
-
Apply now Job no:527303 Work type:Staff Full Time Location:UMass Amherst Department: Elect & Computer Engineering Union: PSU Categories:Laboratory & Research, Administrative & Office Support About
-
Apply now Job no:525134 Work type:Post Doc (Amherst Only) Location:UMass Amherst Department: Elect & Computer Engineering Union: Post Doc Categories:Postdoctoral Research Associate, College
-
Apply now Job no:528215 Work type:Staff Full Time Location:Mt. Ida - Newton Department: Vet Tech Program Union: PSU Categories:College of Natural Sciences, PSU A About UMass Amherst - Mt. Ida Campus
-
Nursing I Lab, Large Animal Nursing Lab and support faculty in additional laboratory activities as assigned by veterinary technology program director. Keep students informed and updated concerning course
-
for procurement contracts. Performs the purchasing data entry for the Division. Maintains central files: contract folder, bid book, payroll folder. Maintains proficiency in computer applications used by
-
Performance coach as to the desired training goals. Works with all Athletic Department Offices in processing administrative functions and paperwork related to overseeing the men’s swimming program. Works with
-
. Knowledge of the installation, construction, repair, and maintenance of Chillers 30 ton and larger. Skill and knowledge in the operation of pneumatic/electric, electronic, electro-mechanical, software program
-
adds fillings to various pastries. Provides on-the-job training in order to teach baking skill to employees. Evaluates food quality, appearance and taste through observation and tasting in order to
-
adds fillings to various pastries. Provides on-the-job training in order to teach baking skill to employees. Evaluates food quality, appearance and taste through observation and tasting in order to