Job posting: Exhibitions Preparator I (Mountmaker) at The Field Museum, Chicago
Come join us at The Field Museum we are searching searching for an Exhibitions Preparator I (Mountmaker) to join our team!
Under direct supervision and usually as part of a team, the Preparator/Mountmaker will fabricate mounts and install and deinstall temporary and permanent exhibits. Reports to Crew Leader, Production Supervisor, or Production Manager as assigned.
To see full job description and application go to:
https://careers.hireology.com/fieldmuseum/889155/description
Duties and Responsibilities:
Assist with fabrication, assembly, installation, dismantling and/or moving of exhibit properties
Fabricating safe and stable structural support mounts for a variety of artifacts and specimens. Fabrication materials include metal, acrylic, fabric, and foam
Artifact handling and transport within the museum
Cleaning and repairing existing exhibits and displays
Mounting and dismounting artifacts
Building prototypes, samples, and models
Other appropriate duties as assigned
Qualifications:
High school diploma or equivalent education is required; BA, formal training or equivalent experience is desired
Experience with oxyacetylene soldering or basic metalworking preferred
At least two years of work experience in a museum, industrial shop, or fine gallery is preferred
Demonstrated ability to work successfully in a team setting
Must demonstrate manual dexterity
Proficiency in the use of shop tools, equipment, and carpentry techniques
Expertise in braising, welding, woodworking or replication is essential
Must be able to stand for long periods of time; walking is also required
This position requires the completion/passing of pulmonary function exam and respirator test (post employment-offer, prior to start date)


The two words are homophones, their spelling is different.
"braising, the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel. Braising differs from stewing, in which the food is immersed in liquid, and from covered roasting, in which no liquid is added. Braising is a combination of covered roasting and steaming."