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Oversight of Safety, Infection Control, QIC (and all relevant quality measures), Laboratory Services, Imaging Services, Pharmacy, Respiratory Therapy, Education and Dietary Services.
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Environment of care management, including life safety (fire prevention), security, hazardous materials and waste management, emergency management, infection control, medical equipment, and utilities.
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The Assistant Chef is responsible for supporting culinary management in all aspects of cost control, completing inventories and food requisitions, managing and training kitchen staff, supporting the chef de parties and cooks as necessary, supervising the production of food at all stations while ensuring food quality is according to outlet standards.
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This role involves supervising kitchen staff, maintaining inventory, creating menu items, and ensuring compliance with health and safety regulations. As the Executive Sous Chef of Toscana, you will work closely with the Executive Chef to manage the kitchen's day-to-day operations, ensuring high standards of food quality, presentation, and service.
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Develop measures to address ergonomics, air quality, and other aspects of workplace safety that could affect the health and well-being of employees. AtWork Personnel is currently partnering with an exceptional Production/Manufacturing Company in Las Vegas, NV who is looking for an experienced Environmental Health, Safety & Quality Manager.
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Principles and practices associated with managing a large complex organization; department and hospital safety practice and procedures; patient rights; age specific patient care practices; infection control policies and practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures.
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Implement safe practices and provides knowledgeable guidance and evaluation of the environment of care management, including life safety (fire prevention), security, hazardous materials and waste management, emergency management, infection control, medical equipment, and utilities.
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Experience may have been acquired in work such as consumer safety inspector or inspection aide, food inspector, public health inspector, quality inspection specialist, or similar position with responsibility for sampling, quality control and sanitation in a food manufacturing or production environment, or similar environment for other ingestible items.
$50,036 - $79,563 a yearFull-timeExpandApply NowActive JobUpdated 29 days ago - UpvoteDownvoteShare Job
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Implements infection prevention best practices across the organization adhering to National Patient Safety Goals, OSHA, Joint Commission, and other regulatory bodies to ensure the health and safety of patients and staff.
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Medical Technologist (Advance Staff Technologist) will be assigned duties in Chemistry, Hematology, Urinalysis, Coagulation and Blood Bank at the VA Southern Nevada Health Care System Clinical Laboratories that perform more complex laboratory functions such as laboratory safety officer, analyzer specialist, or quality control file maintenance.
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Demonstrate active leadership in safety, environmental protection, quality, event/issue reporting, corrective action program and other related activities supporting the RWAP. Navarro Research and Engineering, Inc. is recruiting a Quality Control Engineer III- Radioactive Waste Acceptance Program (RWAP)-Radiological Specialist in Las Vegas, NV.
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Motivated by the highest possible stakes of climate change and global health, we’re working together within a rapidly digitizing industry to find innovative technologies that guarantee the safety of our water and our environment.
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Apportion food items for each outlet in accordance with quality control standards. Consistently maintain a clean and orderly work area while adhering to sanitation and safety policies and procedures.
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Monitor food services operations to ensure conformance to nutritional, safety, sanitation and quality standards, as well as state and federal regulations. Monitor food control systems such as food temperatures, portion control, preparation methods, garnishment and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
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