Amherst College
Amherst, Massachusetts
Chef de Cuisine Amherst Campus Full Time JR6580 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Chef de Cuisine position. The Chef de Cuisine is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . The Chef de Cuisine provides high-level culinary leadership across all Dining Services operations-including the Dining Hall, retail venues, and catering. Reporting to the Executive Chef, this role helps lead, train, and inspire a diverse culinary team, ensuring excellence in food quality, safety, consistency, and service. The Chef de Cuisine develops seasonal, globally inspired menus using fresh, high-quality ingredients and stays current with emerging culinary trends. This position requires a strong, collaborative leader with advanced technical skills and a commitment to fostering a positive, respectful, and equitable work environment. The schedule generally runs Sunday through Thursday, with hours that vary based on operational needs, including residential dining, events, and catering. As an essential position, the Chef de Cuisine may be required to report to work or remain on site during emergency closures. Amherst College Dining Services produces approximately 4,000 meals per day during the academic year and significantly more during summer programs. The Chef de Cuisine plays a central role in supervising and developing culinary staff, managing production, ensuring food safety and sanitation, and maintaining all culinary equipment and workspaces. The role demands adaptability in responding to last-minute menu changes, production shifts, and dietary, religious, or medical accommodations, as well as the ability to navigate labor shortages or shifting schedule needs. Administrative responsibilities include staff scheduling, collaborative menu planning, production lists, inventory and cost management, loss prevention, compliance with college policies, and coordination of equipment maintenance. The Chef de Cuisine is a key leader within Dining Services, helping to shape a program that is creative, student-centered, and operationally excellent. Summary of Responsibilities: Culinary Operations & Oversight Oversee daily culinary operations and production across campus dining locations, including the Dining Hall, Cold Prep Kitchen, and other outlets. Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations. Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations. Manage food inventory and the organization of production storage areas. Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments. Create a supportive and respectful environment that encourages open communication and collaboration at all levels. Team Leadership & Staff Development Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution. Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging. Develop and coach staff on operational standards, safety procedures, and best practices in food production and service. Support the coordination and rotation of assignments to meet daily needs and employee development goals. Food Quality, Menu Execution & Safety Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation. Ensure consistent execution of recipes and production standards across all locations. Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications. Complete and verify production sheets at the end of each meal period. Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information. Maintain and enhance departmental food safety protocols and operational standards. Champion food safety by ensuring all areas are clean, sanitary, and well-maintained, including oversight of equipment breakdown and cleaning. Implement systematic controls to minimize loss and preserve resources. Communication and Performance Management Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively. Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members. Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations. Collaborate with other dining areas-retail, catering, and residential-to ensure cohesive communication, consistent standards, and aligned operational goals. Serve as a key communication link between culinary staff, dining leadership, and support teams to ensure information flows efficiently and issues are addressed promptly. Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required High School Diploma or equivalent 7 to 10+ years of related experience Equivalent combination of education/experience, in lieu of minimum education and related experience; 15+ years culinary management of high volume operations A valid driver's license and successful credentialing is required in order to operate college vehicles Strong interpersonal skills, including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach Technical proficiency in volume hot and cold food production and core culinary fundamentals Proficiency with Google Suite and experience using menu-management software systems Strong written and verbal communication skills, including the ability to present to large groups Demonstrated customer service excellence, organizational skills, and time-management ability Ability to taste and work with all ingredients used in production Ability to mathematically scale recipes up or down Exceptional attention to detail Experience and commitment to working with a welcoming and inclusive community Servsafe and Allertrain certified Successful completion of required reference and background checks An acceptable criminal offender records information (CORI) check Successful completion of pre-employment physical and lift test Preferred Culinary degree or equivalent training Supervisory or management experience in high-volume or institutional foodservice Experience training/mentoring culinary staff Knowledge of allergens, nutrition, and special diets Experience with sustainability initiatives (waste reduction, local sourcing), ServSafe Manager certification (or ability to obtain) Skills in budgeting, purchasing, inventory, and cost control Familiarity with global cuisines, trends, and scratch cooking Strong project-management skills for large events or multi-station operations Ability to collaborate with cross-department partners Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted.(Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply . click apply for full job details
Chef de Cuisine Amherst Campus Full Time JR6580 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Chef de Cuisine position. The Chef de Cuisine is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . The Chef de Cuisine provides high-level culinary leadership across all Dining Services operations-including the Dining Hall, retail venues, and catering. Reporting to the Executive Chef, this role helps lead, train, and inspire a diverse culinary team, ensuring excellence in food quality, safety, consistency, and service. The Chef de Cuisine develops seasonal, globally inspired menus using fresh, high-quality ingredients and stays current with emerging culinary trends. This position requires a strong, collaborative leader with advanced technical skills and a commitment to fostering a positive, respectful, and equitable work environment. The schedule generally runs Sunday through Thursday, with hours that vary based on operational needs, including residential dining, events, and catering. As an essential position, the Chef de Cuisine may be required to report to work or remain on site during emergency closures. Amherst College Dining Services produces approximately 4,000 meals per day during the academic year and significantly more during summer programs. The Chef de Cuisine plays a central role in supervising and developing culinary staff, managing production, ensuring food safety and sanitation, and maintaining all culinary equipment and workspaces. The role demands adaptability in responding to last-minute menu changes, production shifts, and dietary, religious, or medical accommodations, as well as the ability to navigate labor shortages or shifting schedule needs. Administrative responsibilities include staff scheduling, collaborative menu planning, production lists, inventory and cost management, loss prevention, compliance with college policies, and coordination of equipment maintenance. The Chef de Cuisine is a key leader within Dining Services, helping to shape a program that is creative, student-centered, and operationally excellent. Summary of Responsibilities: Culinary Operations & Oversight Oversee daily culinary operations and production across campus dining locations, including the Dining Hall, Cold Prep Kitchen, and other outlets. Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations. Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations. Manage food inventory and the organization of production storage areas. Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments. Create a supportive and respectful environment that encourages open communication and collaboration at all levels. Team Leadership & Staff Development Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution. Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging. Develop and coach staff on operational standards, safety procedures, and best practices in food production and service. Support the coordination and rotation of assignments to meet daily needs and employee development goals. Food Quality, Menu Execution & Safety Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation. Ensure consistent execution of recipes and production standards across all locations. Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications. Complete and verify production sheets at the end of each meal period. Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information. Maintain and enhance departmental food safety protocols and operational standards. Champion food safety by ensuring all areas are clean, sanitary, and well-maintained, including oversight of equipment breakdown and cleaning. Implement systematic controls to minimize loss and preserve resources. Communication and Performance Management Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively. Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members. Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations. Collaborate with other dining areas-retail, catering, and residential-to ensure cohesive communication, consistent standards, and aligned operational goals. Serve as a key communication link between culinary staff, dining leadership, and support teams to ensure information flows efficiently and issues are addressed promptly. Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required High School Diploma or equivalent 7 to 10+ years of related experience Equivalent combination of education/experience, in lieu of minimum education and related experience; 15+ years culinary management of high volume operations A valid driver's license and successful credentialing is required in order to operate college vehicles Strong interpersonal skills, including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach Technical proficiency in volume hot and cold food production and core culinary fundamentals Proficiency with Google Suite and experience using menu-management software systems Strong written and verbal communication skills, including the ability to present to large groups Demonstrated customer service excellence, organizational skills, and time-management ability Ability to taste and work with all ingredients used in production Ability to mathematically scale recipes up or down Exceptional attention to detail Experience and commitment to working with a welcoming and inclusive community Servsafe and Allertrain certified Successful completion of required reference and background checks An acceptable criminal offender records information (CORI) check Successful completion of pre-employment physical and lift test Preferred Culinary degree or equivalent training Supervisory or management experience in high-volume or institutional foodservice Experience training/mentoring culinary staff Knowledge of allergens, nutrition, and special diets Experience with sustainability initiatives (waste reduction, local sourcing), ServSafe Manager certification (or ability to obtain) Skills in budgeting, purchasing, inventory, and cost control Familiarity with global cuisines, trends, and scratch cooking Strong project-management skills for large events or multi-station operations Ability to collaborate with cross-department partners Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted.(Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply . click apply for full job details
Amherst College
Amherst, Massachusetts
Production Manager - Cold Prep Kitchen Amherst Campus Full Time JR6581 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Production Manager - Cold Prep Kitchen position. The Production Manager - Cold Prep Kitchen is a full-time, year-round position. The expected salary range for this job opportunity is: $60,000 to $66,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . Amherst College is seeking a highly skilled, experienced, and motivated Production Manager for our Cold Prep Kitchen, an essential and critical operation that supports all areas of the dining services programs and outlets across campus. The Production Manager oversees the efficient and effective daily operation of the Cold Prep Kitchen, ensuring the consistent production and distribution of high-quality food products while maintaining strict compliance with all safety, sanitation, and quality standards. This role requires strategic oversight of the flow and movement of food around campus, supervising and developing staff, monitoring and controlling costs and transfers, maintaining accurate inventory levels, and coordinating complex logistics. In addition to daily hands-on operations, the Production Manager will play a key role in supporting large-scale events and special functions across campus, contributing to exceptional service during high-visibility occasions. This position actively advances the mission, vision, and values of Amherst College Dining, fostering an environment that contributes to an outstanding and inclusive dining experience for the campus community. The schedule for this position varies and may include nights, weekends, and holidays during peak operational periods. As an essential and critical role for campus operations, the Production Manager is required to report to work during times when the College is closed or affected by weather-related or other emergency situations. Summary of Responsibilities: Production Management Supervise and coordinate food preparation and packaging activities in a food production setting. Create and ensure adherence to standardized recipes and portion control guidelines. Optimize production schedules to meet demand, ensure efficiencies, and minimize waste. Produce daily tasks and production assignments for all staff. Inventory Control Manage inventory levels of raw materials, packaging supplies, and finished products. Conduct regular tracking of inventory, waste, and product yields to ensure accurate staff reporting and efficiency in controlling food costs. Forecast demand and adjust purchasing accordingly. Implement inventory control measures to minimize spoilage and loss. Staff Management Recruit, hire, train, and supervise staff. Create work schedules and assign daily tasks. Monitor employee performance and provide constructive feedback to support growth and improvement. Recognize staff and create an inclusive workplace. Ensure compliance with labor laws and College policies. Cost Control Support the development and manage the budget for the commissary. Monitor food costs, labor costs, and operating expenses. Identify and implement cost-saving measures. Complete cost transfers within online College systems to all units. Logistics and Distribution: Maintain all records of food safety in accordance with standards for food deliveries, including time and temperature, throughout the food cycle, transportation, and delivery processes, ensuring compliance. Secure and organize records for minimum storage guidelines. Coordinate the timely and efficient delivery of food products to various locations around campus. Manage and coordinate the food delivery vehicle. Quality Assurance: Implement and enforce quality control procedures. Conduct regular inspections to ensure compliance with food safety regulations. Investigate and resolve unit feedback regarding food quality or delivery. Monitor food quality and safety throughout the production and transportation process. Compliance and Safety: Ensure compliance with all relevant food safety regulations and industry standards. Maintain a safe and clean working unit. Implement and enforce safety protocols and procedures. Create, implement and enforce sanitation and hygiene protocols. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required Associate's Degree; Culinary or related field of study. 7 to 10+ years of related experience. Equivalent work experience in lieu of minimum education and related experience. Proven experience in food production and management, preferably in a commissary or similar environment. Strong leadership and management skills. Excellent knowledge of food safety and sanitation practices. Ability to manage inventory and control costs. Effective communication and interpersonal skills. Ability to work in a fast-paced environment and meet deadlines. Proficiency in using relevant software and technology. Basic computer skills, including proficiency in Microsoft Office, Google Suite, Menu Signage, Workday, and POS Software. Possession of a current ServSafe Manager Certification, Allergen Certification, and Choke Saver or achieved in the first 90 days of employment Ability to work in diverse kitchen environments that frequently vary between hot, cold, humid, etc. and around cooking and food production equipment. Work outdoors as needed. Possess and maintain a current motor vehicle license and credentialing through the Five Colleges Consortium and DOT Must wear a uniform, including safety, non-slip shoes. Successful completion of required reference and background checks. An acceptable criminal offender records information (CORI) check. Successful completion of pre-employment physical and lift test. Preferred Commissary and food production, recipe management, yield and efficiencies in food manufacturing, high-volume food production, and managing a team to achieve success daily. Experience with Menu Management Software - Jamix, Netmenu or others. Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply, visit Copyright 2025 Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-159fe52aabfb6c4bbc7ec1a235d7cdf7
Production Manager - Cold Prep Kitchen Amherst Campus Full Time JR6581 Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Production Manager - Cold Prep Kitchen position. The Production Manager - Cold Prep Kitchen is a full-time, year-round position. The expected salary range for this job opportunity is: $60,000 to $66,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . Amherst College is seeking a highly skilled, experienced, and motivated Production Manager for our Cold Prep Kitchen, an essential and critical operation that supports all areas of the dining services programs and outlets across campus. The Production Manager oversees the efficient and effective daily operation of the Cold Prep Kitchen, ensuring the consistent production and distribution of high-quality food products while maintaining strict compliance with all safety, sanitation, and quality standards. This role requires strategic oversight of the flow and movement of food around campus, supervising and developing staff, monitoring and controlling costs and transfers, maintaining accurate inventory levels, and coordinating complex logistics. In addition to daily hands-on operations, the Production Manager will play a key role in supporting large-scale events and special functions across campus, contributing to exceptional service during high-visibility occasions. This position actively advances the mission, vision, and values of Amherst College Dining, fostering an environment that contributes to an outstanding and inclusive dining experience for the campus community. The schedule for this position varies and may include nights, weekends, and holidays during peak operational periods. As an essential and critical role for campus operations, the Production Manager is required to report to work during times when the College is closed or affected by weather-related or other emergency situations. Summary of Responsibilities: Production Management Supervise and coordinate food preparation and packaging activities in a food production setting. Create and ensure adherence to standardized recipes and portion control guidelines. Optimize production schedules to meet demand, ensure efficiencies, and minimize waste. Produce daily tasks and production assignments for all staff. Inventory Control Manage inventory levels of raw materials, packaging supplies, and finished products. Conduct regular tracking of inventory, waste, and product yields to ensure accurate staff reporting and efficiency in controlling food costs. Forecast demand and adjust purchasing accordingly. Implement inventory control measures to minimize spoilage and loss. Staff Management Recruit, hire, train, and supervise staff. Create work schedules and assign daily tasks. Monitor employee performance and provide constructive feedback to support growth and improvement. Recognize staff and create an inclusive workplace. Ensure compliance with labor laws and College policies. Cost Control Support the development and manage the budget for the commissary. Monitor food costs, labor costs, and operating expenses. Identify and implement cost-saving measures. Complete cost transfers within online College systems to all units. Logistics and Distribution: Maintain all records of food safety in accordance with standards for food deliveries, including time and temperature, throughout the food cycle, transportation, and delivery processes, ensuring compliance. Secure and organize records for minimum storage guidelines. Coordinate the timely and efficient delivery of food products to various locations around campus. Manage and coordinate the food delivery vehicle. Quality Assurance: Implement and enforce quality control procedures. Conduct regular inspections to ensure compliance with food safety regulations. Investigate and resolve unit feedback regarding food quality or delivery. Monitor food quality and safety throughout the production and transportation process. Compliance and Safety: Ensure compliance with all relevant food safety regulations and industry standards. Maintain a safe and clean working unit. Implement and enforce safety protocols and procedures. Create, implement and enforce sanitation and hygiene protocols. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: Required Associate's Degree; Culinary or related field of study. 7 to 10+ years of related experience. Equivalent work experience in lieu of minimum education and related experience. Proven experience in food production and management, preferably in a commissary or similar environment. Strong leadership and management skills. Excellent knowledge of food safety and sanitation practices. Ability to manage inventory and control costs. Effective communication and interpersonal skills. Ability to work in a fast-paced environment and meet deadlines. Proficiency in using relevant software and technology. Basic computer skills, including proficiency in Microsoft Office, Google Suite, Menu Signage, Workday, and POS Software. Possession of a current ServSafe Manager Certification, Allergen Certification, and Choke Saver or achieved in the first 90 days of employment Ability to work in diverse kitchen environments that frequently vary between hot, cold, humid, etc. and around cooking and food production equipment. Work outdoors as needed. Possess and maintain a current motor vehicle license and credentialing through the Five Colleges Consortium and DOT Must wear a uniform, including safety, non-slip shoes. Successful completion of required reference and background checks. An acceptable criminal offender records information (CORI) check. Successful completion of pre-employment physical and lift test. Preferred Commissary and food production, recipe management, yield and efficiencies in food manufacturing, high-volume food production, and managing a team to achieve success daily. Experience with Menu Management Software - Jamix, Netmenu or others. Interested candidates are asked to submit a resume and cover letter online at . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. To apply, visit Copyright 2025 Inc. All rights reserved. Posted by the FREE value-added recruitment advertising agency jeid-159fe52aabfb6c4bbc7ec1a235d7cdf7
