elimination needs, and emptying drainage devices. Responds to patient calls and anticipates patient needs. Assures patient safety and comfort through use of safe patient handling techniques, regular rounding, environmental maintenance, equipment maintenance, and other appropriate safety measures.
Calculates intake and output (excluding IVs). Measures vital signs. Performs bedside blood glucose testing. Makes entries to patient health records as consistent with scope of job duties and in compliance with company policy. Qualifications Currently enrolled in an accredited registered nursing program Must be 18 years of age. Proof of completion of Mandatory Reporter - Child and/or Dependent
Adult Abuse training within three (3) months of hire. American Heart Association Basic Life Support (BLS) for Healthcare Providers certified within six (6) weeks of hire.
Our Commitment to Diversity and Inclusion Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, interaction, interactionual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.
For more details: jobs-search. org/information-technology_west-des-moines-c431487/student-nurse-tech-west-des-moines-medsurg-telemetry-west-des-moines_i1949132426
Creek Pkwy, West Des Moines, IA 50266 Summary Reporting to the General Manager, the Pizza Maker provides front-line service to Sbarro guests in anenthusiastic, friendly, outgoing, clean and safe manner. While each team member is hired for aprimary position (such as Server / Cashier, Pizza Maker, Steam Cook / Prep, Dishwasher), due to salesvolume fluctuations in any given restaurant and the various station responsibilities, each teammember may be asked to assist in fulfilling other position duties.
It is desirable that each Team Member be cross-trained in each duty. Essential Duties & Responsibilities Server / Cashier• Must serve customers within their assigned station, following prescribed
methods and withinprescribed standards for guest service. This includes greeting, enhancing sales throughpurchase suggestions to customers, proper serving procedure, checking for guest satisfaction inaccordance with the standards established for guest satisfaction and recipe compliance.
• Maintains product knowledge, knows the ingredients, presentation, price of all menu items andspecials. • Receives payment for all transactions following prescribed methods and with prescribedstandards for guest service. • Follows all required procedures outlined in Sbarro cash handling policy. • Demonstrates full working knowledge of Sbarro point-of-sale register system. • Completes cleaning and stocking
duties in accordance with the appropriate daily operatingprocedure.
• Practices food safety and sanitation standards required of foodservice establishments. • Follows established cost control systems, including employee food policy and waste guidelines. • Assists other team members when required. • Responsible for the proper use of gloves, utensils, and portion size of each item, temperature ofhot food, and the attractive presentation of all food. • Communicates in a timely manner with the co-workers and management regarding the amountof food on hand and its quality. • Assists other team members when required. • Other duties as assigned. Pizza Maker• Prepare all food products in accordance with the specifications outlined in the Recipe Manualand Recipe Cards while utilizing predetermined safety and sanitary procedures.
• Appropriately judges the volume of sales in relationship to pizza preparation and production. • Communicates in a timely manner with the co-workers and management regarding the amountof food on hand and its quality. • Completes cleaning and stocking duties in accordance with the appropriate daily operatingprocedure. • Practices food safety and sanitation standards required of foodservice establishments. • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines.
• Serves customers within their assigned station, following prescribed methods and withinprescribed standards for guest service. This includes greeting, enhancing sales throughpurchase suggestions to customers, proper serving procedure, checking for guest satisfaction inaccordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items andspecials. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food, and the attractive presentation of all food.
• Assists other team members when required. • Other duties as assigned. Steam Cook / Prep• Prepares all food products in accordance with the specifications outlined in the Recipe Manualand Recipe Cards while utilizing predetermined safety and sanitary procedures. • Operates all station preparatory equipment in a safe and sanitary manner (i. e. knives, steamcooker, dough machine, pizza oven, stove etc. ). • Functions independently to prepare adequate product according to predetermined productionschedules or requirements.
• Correctly maintains all displayed steam table items according to Sbarro Recipe Manual and Sbarro Product Cards while maintaining local health requirements. • Correctly rotates all new and prepared products in a FIFO (first-in, first-out) manner. • Follows established food safety time and temperature controls and cost control systems, including employee food policy and waste guidelines. • Responsible for the proper use of equipment, gloves, utensils, and portion size of each item, temperature of hot food/cold food, and the attractive presentation of all food.
• Serves customers within their assigned station, following prescribed methods and withinprescribed standards for guest service. This includes greeting, enhancing sales throughpurchase suggestions to customers, proper serving procedure, checking for guest satisfaction inaccordance with the standards established for guest satisfaction and recipe compliance. • Maintains product knowledge, knows the ingredients, presentation, price of all menu items andspecials. • Assists other team members when required. • Other duties as assigned. Dishwasher• Maintains sink area, dining room tables and seating, floors, service stations, restrooms and trashreceptacles, including doors, shelves and racks in a clean and sanitized manner in accordancewith restaurant procedures and standards.
• Cleans and sanitizes all restaurants’ trays, pots, pans, pans and other utensils, with theexception of knives using prescribed methods and procedures. • May be required to wash, clean and sanitize restaurant storage areas including walk-in freezersand refrigerator using prescribed methods and procedures. • Serves customers on an as needed basis within their assigned station, following prescribedmethods and within prescribed standards for guest service.
This includes greeting, servingprocedures, checking for guest satisfaction in accordance with the standards. • Completes cleaning and stocking duties in accordance with appropriate operating procedures. • Assists other team members when required. • Other duties as assigned. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform theessential functions where accommodations do not present an undue hardship to the company.• Ability to follow all health and safety laws, policies and procedures.
• Ability to deliver food orders within specified time goals• Prolonged periods of standing, walking, bending and stooping. • Able to lift 50 pounds. • Able to effectively and safely use kitchen knives. • Adequate command of English language including understanding, speaking, reading and writing. • Basic mathematical skills for accurate cash handling. Other Requirements• Outgoing, enthusiastic, willing to serve the public in a positive manner.
• Able to arrive to work on time. • Able to work in a cooperative manner with the other team members and management staff. • Ability to handle stressful situations in a calm, pleasant attitude. • Ability to manage multiple tasks. Employment Standards• Employees must be at least 16 years of age and possess all documents and permits required bylaw. • Employees under the age of 18 are prohibited from using any machines, equipment, or toolsprohibited by law. • Previous restaurant experience is helpful but not required
