Belinda Bosschaart

Unloading and help receiving RDC and ADC trucks, stocking shelves, customer service during open store hours, using power equipment ( forklift, narrow aisle forklift, order picker) putting customer orders away. Helping Paperwork for cross stocks and customer orders. Down stocking shelves and audited bays they are locked in. Team leader training new employee.

customer service, cash register, putting frieght away, cleaning the store, down stocking when doing recovery, propane refills, help loading and unloading items for customer. Training new team members .

Cleaning up sawdust and wood ends. Stacking lumber from the line to the lumber bunks. Cleaning power equipment and machinery.

• Planned, prepared and served meals and snacks according to prescribed diets.
• Ran errands for patients, did shopping, and picked up other necessities.
• Monitored and maintained cleanliness, sanitation, and organization of assigned station and service areas.
• Recognized and reported abnormalities or changes in patients' health status to case manager.
• Determined specific needs and provided most appropriate level of services for patient well-being.
• Shopped for groceries regularly in order to keep house stocked with necessities.
• Remained alert to problems or health issues of clients and competently responded.
• Monitored and assisted residents through individual service plans.
• Helped patients maintain healthy skin by checking wounds, assessing integrity and bathing bedbound individuals.
• Assisted with feeding and monitored intake to help patients achieve nutritional objectives.

• Served meals to residents in accordance with established schedules and dietary procedures.
• Washed plates, cups, serving and eating utensils and kitchen equipment in commercial dishwasher.
• Maintained strict levels of cleanliness for tables, floors and prep areas.
• Cleared tables and removed dishes, trays and utensils from dining room to dishwashing area.
• Arranged tray and or table settings with proper tableware, condiments and tray card.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Assisted in maintaining dry storage areas and handling unpacking, dating and rotating of food and non-food supplies as directed.
• Delivered nourishment and supplements to nurse station for distribution to specific residents.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.
• Reported and documented resident changes in consumption or behaviors.
• Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
• Referred patients to appropriate outpatient settings for additional diet education and support.