Jobs in Mashpee

Dermatology Physician - Competitive Salary

DocCafe has an immediate opening for the following position: Physician - Dermatology in Mashpee, Massachusetts. DocCafe is the premier physician and advanced practice job board to help you advance your healthcare career. ---------------- Register now to apply for this job and for access to 120,000+ other openings. DocCafe Offers: Free Physician and Advanced Practice Job Search: Easily search, review and apply to jobs that meet your requirements. Plus, set up e-mail alerts for when new jobs are added that meet your search criteria. Professional Profile: Attract employers with a profile page that includes your CV, credentials and other medical professional information. Confidentiality: Decide which information you want to share and when you appear in an employer’s search results. Career Matching Support: Our experienced team can match you to your dream based on your unique preferences. Get started with DocCafe today.

High salary

Produce Clerk

Roche Bros. Supermarkets Mashpee, MA

Overview: To process and stock quality merchandise on shelves and displays in a careful, clean, neat, and expedient manner. Ensuring that a variety of product is fresh and appealingly displayed for our customers while maintaining great customer service. Pay for this position starts at $15.00 - $20.60 / hour. Minimum Qualifications: Must be 18 years of age. Ability to work at multiple store locations as needed. Basic computer skills. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities: The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the Golden Rule and work with other associates to build a strong produce team. Greet, assist and thank customers in a prompt, courteous and friendly manner. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Be knowledgeable and able to differentiate between all of the various types of produce merchandise including taste, preparation method or use, and price differences between varieties of similar classes of products (i.e., types of apples, potatoes, etc.). Offer product suggestions. Stock product and displays ensuring proper grading, rotating, crisping, trimming, wrapping, watering, and company sanitation practices are followed in in accordance with company policy and product code dates. Make use of the oldest products first (first in, first out). Fill and build displays; make sure product is priced accurately. Assist in checking and verifying produce department receiving when required. Receive, unload, and put away daily loads from delivery and store product in designated area to protect product quality. Observe all store rules and company policies, along with shift operating hours at all times as schedules or assigned by produce manager. Adhere to all local, state, and federal health and civil code regulations. Maintain a neat, well-groomed personal appearance at all times and observe company dress code. Practice the Cleaners Creed and proper sanitation procedures. Process merchandise according to production guidelines and handle damaged and spoiled products according to company policy and assist in controlling the level of damaged goods. Keep back room, cooler, freezer, fans, drains, and display cases organized and clean. Along with monitoring the correct temperature and reporting refrigeration failure immediately to management. Keep work area swept clean, orderly and free from safety hazards; report any hazards immediately to management. Exercise safe practices when lifting or moving product, along with cleaning department equipment and tools. Secondary Job Functions: Occasional calls to the front end to help bag at busy times. Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands: (per work day): The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Frequency Crawling. 0% (N) Never Sitting, balancing, stooping, kneeling, climbing up to 8 feet, and crouching. 1-33% (O) Occasionally Carrying and lifting up to 50 lbs, pushing and pulling up to 250 lbs, bending, and reaching at waist or overhead. 34-66% (F) Frequently Standing and walking on a title or concrete floor, handling, fingering, feeling, talking, seeing, smelling, and hearing. 67-100% (C) Continuously Safety Risk Factors Frequency Loud noise, slippery or crowded floor surface, hazardous equipment (mechanical moving parts), contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions. 1-33% (O) Occasionally Twisting of back and neck and contact with sharp objects. 34-66% (F) Frequently Machines, tools, and equipment utilized: Wrapper, scale, pineapple core machine, pallet jack, pressure washer, crate opener, pricing gun; must be 18 year of age to use the following: knives, case cutter, power jack, trash compactor Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and within cold temperatures.

Work Life Balance

Kitchen-Dishwasher

Roche Bros. Supermarkets Mashpee, MA

Overview: Prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service. Minimum Qualifications: Must be 18 years of age. Demonstrate capability to work with customers. Successful completion of company training program. Completed a course in food safety, either mini class or full certification. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a scheduled based on the business needs of the store location. Authorized to work within the U.S. Responsibilities: The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the Golden Rule and work with other associates to build a strong kitchen team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Handle each customer transaction in a courteous, friendly manner. Go out of your way to satisfy any request for assistance. Provide continuous attention to customers needs at the service counter and be available for customer assistance and questions about food products. Offer assistance in finding or suggesting product selection. Guarantee outstanding product quality and presentation through cooperation with kitchen manager. Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Participate actively in the control of shrink; use proper tares, check scales for accuracy, control leftovers and minimize waste. Demonstrate learned skills of product preparation, selling and display techniques. Practice the Cleaners Creed and proper sanitation procedures. Follow all sanitation guidelines and standards. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Able to operate and clean department equipment and tools. Secondary Job Functions: Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Clean utensils, work tables, display cases, cooler and freezer, walls, fans, drains, and wipe counter tops. Present favorable impression in dress, personal hygiene and business attitude. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering department. Other duties as assigned by management. Physical Demands: (per work day): The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Frequency Sitting and crawling. 0% (N) Never Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching, 1-33% (O) Occasionally Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead. 34-66% (F) Frequently Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing. 67-100% (C) Continuously Safety Risk Factors Frequency Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions. 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects. 34-66% (F) Frequently Hazardous equipment (mechanical moving parts). 67-100% (C) Continuously Machines, tools, and equipment utilized: Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, pallet jack, power jack, pressure washer, trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures.

Kitchen- Assistant Manager

Roche Bros. Mashpee, MA

Overview Assist the department manager to effectively plan, organize, lead, coordinate and optimize the materials and human resources in the kitchen department to provide variety and high quality merchandise appealingly displayed to maximize the sales and profits of the kitchen department while maintaining great customer service. Starting pay: $19.25 per hour Minimum Qualifications Must be 18 years of age with High School diploma or equivalent; Successful experience in the kitchen operation (i.e., merchandising, ordering, inventory, and pricing). Complete training in the kitchen operation. 3-5 years of professional cooking experience in the food industry. Ability to display initiative and work with limited supervision. Must be Servsafe certified. Computer skills in e-mail retrieving and sending; basic word document skills. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a scheduled based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Commit to the “Golden Rule” and work with other associates to build a strong kitchen team. Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service and thank customers in a prompt, courteous, friendly, and business-like manner. Possess good communication skills and the ability to conduct and facilitate department meetings. Ensure all new department associates receive proper review and training regarding job descriptions, goals and objectives. Ensure fair and consistent treatment in administering discipline to promote high associate morale. Responsible for assisting the department manager with inventory, security and expense control of the department. Ensure compliance with company policies and procedures, and thus compliance with all state and federal laws applicable to our industry (i.e., scheduling/labor laws, dress code, sanitation regulations, etc.). Resolve customer complaints to the full satisfaction of the customer. Ensure the department is merchandised in accordance with the needs of the community. Guarantee the best-trained kitchen team in the industry. Train and develop associates in accordance with company policy and procedures. Individual and department completion of the onboarding/e-learnings and checklist within 30 days of hire/entering department. Order, receive, unload and store deliveries; store, price, date, rotate, and stock product and prepare product for display and sale. Keep all kitchen products in display cases, coolers and freezers rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Effectively control proper storage limiting shrink and damaged goods. Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandisers and buyers (such as gross profit, presentation, etc.). Assist the department manager with planning work schedules and breaks; achieve payroll consistently by scheduling within budget. Ensure all wage and hour policies and regulations are adhered to, maintain accurate records, and respond timely to all location mail, reports, and records. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Offer product samples, answer product questions, and offer assistance in finding or suggesting product. Prepare special orders that are requested by customers. Help minimize all department expenses without compromising department conditions or customer service level (i.e., payroll, supplies, insurance cost). Delegate and use initiative, ingenuity and good judgment to act on opportunities and solve problems. Ensure compliance with company policies and procedures, thus compliance with all state and federal laws applicable to our industry (i.e., labor/scheduling laws, dress code, sanitation regulations, etc.). Guarantee outstanding product quality and presentation through cooperation with store manager, merchandisers, and buyers. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are achieved. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure sales and work area are swept clean, orderly, and free from safety hazards; report hazards to management. Exercise proper safety practices when lifting, moving product, and using equipment. Secondary Job Functions Verify price checks for customers as needed. Ensure all product labels, signs and prices are aligned with product. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Other duties as assigned by management. Physical Demands The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Crawling: 0% (N) Never Pushing and pulling up to 500 lbs., lifting up to 50 lbs., climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying up to 50 lbs., bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Handling, fingering, feeling, talking, seeing, hearing, and smelling: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, tools, and equipment utilized: Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, pallet jack, power jack, pressure washer, trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures. #J-18808-Ljbffr

Landscaping Crew Leader

Brightview Mashpee, MA

At BrightView, the best teams are created and maintained here. If you are searching for your next fulfilling career, picture yourself on a best-in-class team where you can grow to be your brightest. We’re looking for a Crew Leader. Can you picture yourself here? Starting at $22/hr depending on experience. Valid Drivers License is required. Here’s what you’d do: You’d flex your leadership skills, directing the work of 2-5 team members. You’d ensure assigned tasks are completed safely, efficiently, and to quality standards. Our crew leaders oversee crews in varying service lines, including basic maintenance, landscape installation, and supportive services like irrigation, seasonal color management, and chemical applications. You’d be responsible for: Performance & Quality: Overseeing day-to-day site operations and delegating work to crew members Maintaining a schedule, and ensuring service expectations are met Identifying more efficient ways to perform work Client Satisfaction: Surfacing client concerns to the Production Manager and proactively assisting in achieving a resolution Crew Management: Providing the Production Manager with feedback on crew members Assisting the Production Manager in the development and training of crew members Turning in accurate crew time logs Safety: Ensuring all crew members perform their work safely and in accordance with company policies Ensuring equipment is in good working order and receives appropriate preventative maintenance Logging equipment usage and maintenance cycles You might be a good fit if you have: 2-3+ years of prior experience in a landscape-related field required Prior crew lead/supervisor experience is a plus/preferred Valid Drivers License required Here’s what to know about working here: Here at BrightView, we’re as passionate about caring for our clients as we are about caring for each other. Though we’re the nation’s leading landscape company, we maintain a small company feel and supportive environment that makes our team members feel at home. If you’re looking to join a team of talented go-getters who tackle big vision projects other companies could only dream of, you just might have found your match. With our range of services, including landscape design, development, maintenance and enhancements, there’s no limit to what we can do, and what you can achieve. Growing Everyday Like the communities we serve, you are on a constant path of discovery to shape your career and personal development. In addition to best-in-class opportunities and competitive salary, you may be eligible for benefits and perks like: Paid time off Health and wellness coverage 401k savings plan Start Your Bright New Career Journey BrightView is an Equal Employment Opportunity and E-Verify Employer. #J-18808-Ljbffr

Registered Nurse Per Diem

Family Service Association Mashpee, MA

Adult Day Health is a medically-based program that helps the participant remain independent while promoting good health and well-being. Adult Day Health helps participants to reach their highest level of independence and functioning. We are currently seeking a Registered Nurse (RN) Per Diem at our Seaview Adult Day Health center located in Mashpee, MA. Our schedule is Monday through Friday 8:00 a.m. - 4:00 p.m., with no weekend or major holiday shifts. The Registered Nurse (RN) monitors participant's health status and is responsible for completing quarterly health status reports and participant care plans. Other duties include, but are not limited to, providing case management services, supervising all other services involving health issues of the participants, and assisting the Program Leader with the implementation of policies and procedures. Job Description Serve as liaison between physician and participant for medical information and service authorization of participants. Obtain, review, and implement primary care provider orders. Coordinate the development, ongoing review, and revisions of each participant’s plan of care. Ensure the accuracy of each participant’s assessment forms and all other medical participant requirements. Monitor participant’s health status, respond to any acute changes in the participants’ health or functioning, administer medication and document on medication sheets, complete participant daily flow sheets, and record monthly vitals. Supervise other health care staff members. Provide case management services. Review and supervise participant’s personal care plan at least bi-annually or quarterly, and as needed. Attend supervisory meetings at least monthly. Supervise program aides and assist with ADL and overall health care needs. Complete nursing progress notes in each participant’s record at least monthly. Responsible for all skilled nursing services listed in 105CMR-901. Assist the Program Coordinator with the implementation of policies and procedures. Assume the role of Assistant Program Coordinator in the Program Coordinator’s absence. Ensure ongoing education, training, and professional development of all program staff relevant to the care of the participants. Provide both individual and group education for health and nutrition to participants as appropriate. Ability to provide services outlined in this job description at any of the three Adult Day Health sites as assigned by the Program Coordinator. Respond to reasonable expectations of The Agency and/or supervisor. Education and Experience: The ideal Registered Nurse (RN) must be licensed by the Board of Registration to practice in the Commonwealth of Massachusetts and in good standing. Must have at least two (2) years of recent experience in the direct care of the elderly or chronically disabled persons. Must be CPR certified. Interested individuals should submit their resume to this e-mail address or visit www.frfsa.org to complete an online application and learn more about our agency. Bi-lingual applicants are encouraged to apply. Family Service Association is a comprehensive private, non-profit social service agency dedicated to the development and implementation of services designed to provide strength and support to individuals and families throughout southeastern Massachusetts. This agency is a leading provider of professional social services in the South Coast region of Massachusetts, with a 135-year tradition of high quality. Family Service Association is an Affirmative Action/Equal Opportunity Employer. Make a difference and join our team today! #J-18808-Ljbffr

Meat Cutter

Roche Bros. Mashpee, MA

Overview To process and stock a variety of quality meat and meat-related items in a careful, clean, neat and expedient manner; ensuring that product is fresh and appealingly displayed for our customers while maintaining great customer service. Pay for this position starts at $17.49 - $26.39 / hour. Minimum Qualifications Must be 18 years of age. Must have knowledge of all cuts of meat. Must be Servsafe certified. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong meat team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Have knowledge of various cuts of meat, including special cuts. Wrap products in trays, along with weighing and pricing cut meat. Be able to cut beef, pork, veal, poultry, and lamb to company standards. Stock meat case, freezer, and other displays in neat manner. Unload meat delivery and store product in designated area. Keep back room, cooler, freezer, fans, drains, and display cases organized and clean. Monitor the correct temperature and report refrigeration failure immediately to management. Keep all meat products in display cases, coolers and freezers rotated in accordance with company policy and product code dates. Keep work area swept clean, orderly and free from safety hazards; report any hazards immediately to management. Practice the “Cleaner’s Creed” and proper sanitation procedures. Exercise safe practices on all meat department equipment and tools. Secondary Job Functions Perform price changes, along with making and putting up signs. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting, balancing, fingering, and crawling: 0% (N) Never Climbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling: 1-33% (O) Occasionally Carrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, reaching at waist or overhead, seeing, and hearing: 67-100% (C) Continuously Safety Risk Factors Hazardous cleaning solutions: 0% (N) Never Contact with skin irritants, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays: 1-33% (O) Occasionally Loud noise, twisting of back and neck, slippery and cluttered floor surface: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts) and contact with sharp objects: 67-100% (C) Continuously Machines, Tools, and Equipment Utilized Hamburg grinder, automatic wrapping machine, needle machine, cube machine, band saw, slicer, knives, pressure washer, pallet jack, power jack, pricing gun, scale, and trash compactor. Repetitive Action Continuous movement of entire body. Working Conditions Working environment is inside and possibly outside within cold temperatures that may be wet. #J-18808-Ljbffr

Deli Clerk

Roche Bros. Supermarkets Mashpee, MA

Overview Prepare food and display product in the department in a careful, clean, neat, and expedient manner ensuring that all product is fresh, rotated, and well-stocked for customers while maintaining great customer service. Pay for this position starts at $16.60 - $23.81 / hour. Minimum Qualifications Must be 18 years of age. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong deli team. Provide continuous attention to customers’ needs at the service counter. Offer product suggestions. Process merchandise according to production guidelines and follow established sanitation standards. Slice meats and cheeses. Prepare and wrap cheeses, sandwiches, and other deli related products. Stock display cases and rotate all products to ensure date control. Unload deliveries and store product in designated area. Monitor/maintain the cooler, freezer, equipment, and work area to the sanitation standards of the company. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure sales and work area are swept and wiped clean, orderly, free from safety hazards, and report hazards to management. Operate and clean department equipment and tools. Exercise proper safety practices when lifting or moving product or using equipment. Secondary Job Functions Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Keep display cases, cooler and freezer organized and clean; clean walls, fans, drains, and equipment. Present favorable impression in dress, personal hygiene and business attitude. Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands The physical demands and safety risk factors of the job may occur during each work shift and are listed according to their frequency. Physical Demands Crawling: 0% (N) Never Sitting, pushing and pulling up to 250 lbs, climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying and lifting up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, handling, fingering, feeling, talking, seeing, hearing, and smelling: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting of back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, Tools, and Equipment Utilized Slicer, case cutter, kitchen utensils, electronic scales, shrink film wrapper, steamer, pricing gun, compactor, sink, cooler, freezer, and approved cleaning supplies. Repetitive Action Continuous movement of entire body. Working Conditions Working environment is inside and possibly outside within cold temperatures that may be wet. #J-18808-Ljbffr

Deli Clerk

Roche Bros. Mashpee, MA

Overview Prepare food and display product in the department in a careful, clean, neat, and expedient manner ensuring that all product is fresh, rotated, and well-stocked for customers while maintaining great customer service. Pay for this position starts at $16.60 - $23.81 / hour. Minimum Qualifications Must be 18 years of age. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong deli team. Provide continuous attention to customers’ needs at the service counter. Offer product suggestions. Process merchandise according to production guidelines and follow established sanitation standards. Slice meats and cheeses. Prepare and wrap cheeses, sandwiches, and other deli-related products. Stock display cases and rotate all products to ensure date control. Unload deliveries and store product in designated area. Monitor/maintain the cooler, freezer, equipment, and work area to the sanitation standards of the company. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure sales and work area are swept and wiped clean, orderly, free from safety hazards, and report hazards to management. Operate and clean department equipment and tools. Exercise proper safety practices when lifting or moving product or using equipment. Secondary Job Functions Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Keep display cases, cooler, and freezer organized and clean; clean walls, fans, drains, and equipment. Present a favorable impression in dress, personal hygiene, and business attitude. Notify management of associate theft, customer shoplifting, unauthorized markdowns, or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands (per work day) The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Crawling: 0% (N) Never Sitting, pushing and pulling up to 250 lbs, climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying and lifting up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, handling, fingering, feeling, talking, seeing, hearing, and smelling: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting of back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, tools, and equipment utilized : Slicer, case cutter, kitchen utensils, electronic scales, shrink film wrapper, steamer, pricing gun, compactor, sink, cooler, freezer, and approved cleaning supplies. Repetitive Action : Continuous movement of entire body. Working Conditions : Working environment is inside and possibly outside within cold temperatures that may be wet. #J-18808-Ljbffr

Quick Apply

Meat Clerk

Roche Bros. Supermarkets Mashpee, MA

Overview Wrap and price product, service customers, and maintain meat display cases. General product and value added to meat entrée preparation. Grind hamburger, receive meat deliveries, and sanitation duties while maintaining great customer service. Pay for this position starts at $16.60 - $23.81 / hour. Minimum Qualifications Must be at least 18 years of age to use equipment/tools Demonstrate capability to interact with customers. Neatness in appearance, with a pleasant, outgoing, self-motivated personality. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Provide continuous attention to customer needs at the service counter. Commit to the “Golden Rule” and work with other associates to build a strong meat team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Be knowledgeable of all meat products and offer suggestions. Stock and rotate all products in display cases and storage area. Keep all meat merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Properly tray, wrap, weigh, and accurately price merchandise. Keep work area swept clean, orderly and free from safety hazards; report any hazards immediately to management. Keep back room, cooler, freezer, fans, drains, and display cases organized and clean. Monitor the correct temperature and report refrigeration failure immediately to management. Practice the “Cleaner’s Creed” and proper sanitation procedures. Exercise safe food handling practices, lifting, moving, and proper safety practices on all equipment and tools. Secondary Job Functions: Perform price changes, along with making and putting up signs. Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands: (per work day) The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting, balancing, fingering, and crawling: 0% (N) Never Climbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling: 1-33% (O) Occasionally Carrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, reaching at waist or overhead, seeing, and hearing: 67-100% (C) Continuously Safety Risk Factors Hazardous cleaning solutions: 0% (N) Never Contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays: 1-33% (O) Occasionally Loud noise, twisting of back and neck, slippery and cluttered floor surface: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts) and contact with sharp objects: 67-100% (C) Continuously Machines, tools, and equipment utilized: Hamburg grinder, automatic wrapping machine, needle machine, cube machine, band saw, slicer, knives, needle machine, pressure washer, pallet jack, power jack, pricing gun, scale, and trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and possibly outside within cold temperatures that may be wet. #J-18808-Ljbffr

Patient Service Technician (Phlebotomist)

Cape Cod Healthcare Inc Mashpee, MA

Job Description - Patient Service Technician (Phlebotomist) (241223-50020577) Purpose of Position: To provide quality patient care through the collection of laboratory specimens in accordance with established policies and procedures. Description Provides good customer service as the front-line support staff for the laboratory. Communicate professionally and confidentially with patients, clients and staff members. Successfully collects blood samples from both ambulatory and bed ridden patients utilizing venipuncture sticks, finger sticks and heel sticks. Obtains throat culture swabs and verbally instructs patients on collecting samples at home, i.e. stools and 24-hour urines. Processes laboratory specimens according to the test methodology guidelines for the appropriate testing site; centrifuging samples, pouring off serum or plasma, keeping sample at optimum temperature for accurate results to be achieved. Properly register patient demographic information into the laboratory information system. Data entry must be complete and accurate ensuring adequate information at time of service for services to be billed. Enter the physicians’ orders for lab work into the LIS accurately and on the correct patient account. Has basic compliance knowledge as it pertains to phlebotomy, including HIPAA compliance, and Medicare requirements for Medical Necessity. Has knowledge of working multiple CCHC Laboratories collection sites; minimum of 3 sites in order to cross over locations. Must be able to open and close each site. Communicates with clients via telephone to ensure proper specimen identity, correct patient information and proper diagnoses, as well as give physicians results on their patients. Handles specimen problems with appropriate training, as well as informing a supervisor of a problem needing management involvement. Performs an occasional stat draw at a nursing home, a patient home or physician office when designated by management. On a rotation for On-Call per contract. Fills supply orders for clients and collection sites. Keeps phlebotomy areas well stocked, including the stock room. Provides daily maintenance and safety of all drawing rooms, including but not limited to cleaning workbenches and drawing chairs daily. Works as a team member with the entire CCHC Laboratories staff and with related laboratories, performing other related job duties as directed by a manager. Consistently provides service excellence to all patients, family members, visitors, volunteers and co-workers. Performs other related duties assigned by manager for departmental needs. Functions/Tasks: Patient/Customer Service Collects lab specimens/phlebotomy Processes lab specimens to be tested Admits patient information into LIS Order entry of lab tests Rotates to all CCHC Laboratories locations within region Handles specimen problems Responsible for home phlebotomies, nursing homes and any site where phlebotomy is to be performed as designated by a CCHC Laboratory manager Fills supplies and stocking phlebotomy inventory Qualifications Ability to read, write and communicate in English. High school diploma or equivalent education. Valid U.S. Driver’s License upon hire. Must obtain Massachusetts State Driver’s License within 60 days of hire. Successful completion of a basic phlebotomy program with classroom instruction and practical hours or work experience where phlebotomy is a requirement of position. A certificate in phlebotomy or other field where phlebotomy training was required is preferred. Acceptable driving record in accordance with the Motor Vehicle Records (MVR) criteria (will be obtained as a precondition to begin employment). Successfully complete CCHC Laboratories’ Driver Safety Training Program (and every 2 years thereafter). Knowledge of medical terminology preferred. Knowledge of Microsoft office suite and basic keyboarding skills preferred. Schedule Details 20.75 hours per week, Monday-Friday, 1:30p-5:30p, E/O Saturday 6:45a-12:15p and occasional holidays. This position will cover shifts in the Upper Cape region to include Mashpee, Stoneman, and Bourne. *Sign-On Bonus Eligible! Primary Location Massachusetts-Mashpee #J-18808-Ljbffr

Meat Cutter

Roche Bros. Supermarkets Mashpee, MA

Overview To process and stock a variety of quality meat and meat-related items in a careful, clean, neat and expedient manner; ensuring that product is fresh and appealingly displayed for our customers while maintaining great customer service. Pay for this position starts at $17.49 - $26.39 / hour. Minimum Qualifications Must be 18 years of age. Must have knowledge of all cuts of meat. Must be Servsafe certified. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong meat team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Have knowledge of various cuts of meat, including special cuts. Wrap products in trays, along with weighing and pricing cut meat. Be able to cut beef, pork, veal, poultry, and lamb to company standards. Stock meat case, freezer, and other displays in a neat manner. Unload meat delivery and store product in designated area. Keep back room, cooler, freezer, fans, drains, and display cases organized and clean, along with monitoring the correct temperature and reporting refrigeration failure immediately to management. Keep all meat products in display cases, coolers and freezers rotated in accordance with company policy and product code dates, always making use of the oldest products first (first in, first out). Keep work area swept clean, orderly and free from safety hazards; report any hazards immediately to management. Practice the “Cleaner’s Creed” and proper sanitation procedures. Exercise safe practices on all meat department equipment and tools. Secondary Job Functions: Perform price changes, along with making and putting up signs. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands: (per work day) The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting, balancing, fingering, and crawling: 0% (N) Never Climbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling: 1-33% (O) Occasionally Carrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, reaching at waist or overhead, seeing, and hearing: 67-100% (C) Continuously Safety Risk Factors Hazardous cleaning solutions: 0% (N) Never Contact with skin irritants, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays: 1-33% (O) Occasionally Loud noise, twisting of back and neck, slippery and cluttered floor surface: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts) and contact with sharp objects: 67-100% (C) Continuously Machines, tools, and equipment utilized: Hamburg grinder, automatic wrapping machine, needle machine, cube machine, band saw, slicer, knives, pressure washer, pallet jack, power jack, pricing gun, scale, and trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and possibly outside within cold temperatures that may be wet. #J-18808-Ljbffr

Meat Clerk

Roche Bros. Mashpee, MA

Overview Wrap and price product, service customers, and maintain meat display cases. General product and value added to meat entrée preparation. Grind hamburger, receive meat deliveries, and sanitation duties while maintaining great customer service. Pay for this position starts at $16.60 - $23.81 / hour. Minimum Qualifications Must be at least 18 years of age to use equipment/tools. Demonstrate capability to interact with customers. Neatness in appearance, with a pleasant, outgoing, self-motivated personality. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Provide continuous attention to customer needs at the service counter. Commit to the “Golden Rule” and work with other associates to build a strong meat team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Be knowledgeable of all meat products and offer suggestions. Stock and rotate all products in display cases and storage area. Keep all meat merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Properly tray, wrap, weigh, and accurately price merchandise. Keep work area swept clean, orderly and free from safety hazards; report any hazards immediately to management. Keep back room, cooler, freezer, fans, drains, and display cases organized and clean. Monitor the correct temperature and report refrigeration failure immediately to management. Practice the “Cleaner’s Creed” and proper sanitation procedures. Exercise safe food handling practices, lifting, moving, and proper safety practices on all equipment and tools (must be at least 18 years old to use equipment and tools). Secondary Job Functions Perform price changes, along with making and putting up signs. Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting, balancing, fingering, and crawling: 0% (N) Never Climbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling: 1-33% (O) Occasionally Carrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, reaching at waist or overhead, seeing, and hearing: 67-100% (C) Continuously Safety Risk Factors Hazardous cleaning solutions: 0% (N) Never Contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays: 1-33% (O) Occasionally Loud noise, twisting of back and neck, slippery and cluttered floor surface: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts) and contact with sharp objects: 67-100% (C) Continuously Machines, tools, and equipment utilized Hamburg grinder, automatic wrapping machine, needle machine, cube machine, band saw, slicer, knives, pressure washer, pallet jack, power jack, pricing gun, scale, and trash compactor. Repetitive Action Continuous movement of entire body. Working Conditions Working environment is inside and possibly outside within cold temperatures that may be wet. #J-18808-Ljbffr

Kitchen-Dishwasher

Roche Bros. Supermarkets Mashpee, MA

Overview Prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service. Minimum Qualifications Must be 18 years of age. Demonstrate capability to work with customers. Successful completion of company training program. Completed a course in food safety, either mini class or full certification. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong kitchen team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Handle each customer transaction in a courteous, friendly manner. Go out of your way to satisfy any request for assistance. Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products. Offer assistance in finding or suggesting product selection. Guarantee outstanding product quality and presentation through cooperation with kitchen manager. Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Participate actively in the control of shrink; use proper tares, check scales for accuracy, control “leftovers” and minimize waste. Demonstrate learned skills of product preparation, selling and display techniques. Practice the “Cleaner’s Creed” and proper sanitation procedures. Follow all sanitation guidelines and standards. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Able to operate and clean department equipment and tools. Secondary Job Functions Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Clean utensils, work tables, display cases, cooler and freezer, walls, fans, drains, and wipe counter tops. Present favorable impression in dress, personal hygiene and business attitude. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering department. Other duties as assigned by management. Physical Demands The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting and crawling: 0% (N) Never Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, tools, and equipment utilized Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, pallet jack, power jack, pressure washer, trash compactor. Repetitive Action Continuous movement of entire body. Working Conditions Working environment is inside and may include exposure to cold and hot temperatures. #J-18808-Ljbffr

Immediate Start

Kitchen-Dishwasher

Roche Bros. Mashpee, MA

Overview Prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service. Minimum Qualifications Must be 18 years of age. Demonstrate capability to work with customers. Successful completion of company training program. Completed a course in food safety, either mini class or full certification. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong kitchen team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Handle each customer transaction in a courteous, friendly manner. Go out of your way to satisfy any request for assistance. Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products. Offer assistance in finding or suggesting product selection. Guarantee outstanding product quality and presentation through cooperation with kitchen manager. Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Participate actively in the control of shrink; use proper tares, check scales for accuracy, control “leftovers” and minimize waste. Demonstrate learned skills of product preparation, selling and display techniques. Practice the “Cleaner’s Creed” and proper sanitation procedures. Follow all sanitation guidelines and standards. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Able to operate and clean department equipment and tools. Secondary Job Functions Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Clean utensils, work tables, display cases, cooler and freezer, walls, fans, drains, and wipe counter tops. Present favorable impression in dress, personal hygiene and business attitude. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering department. Other duties as assigned by management. Physical Demands The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting and crawling: 0% (N) Never Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, Tools, and Equipment Utilized Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, pallet jack, power jack, pressure washer, trash compactor. Repetitive Action Continuous movement of entire body. Working Conditions Working environment is inside and may include exposure to cold and hot temperatures. #J-18808-Ljbffr

Kitchen- Cook

Roche Bros. Supermarkets Mashpee, MA

Overview To cook and prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service. Pay for this position starts at $16.60 - $23.81 / hour. Minimum Qualifications Must be 18 years of age. High school diploma or equivalent. Successful experience in the kitchen operation (i.e. line cooking, merchandising, ordering, inventory, and pricing). 3-5 years of professional cooking experience in the food industry. Complete training in the kitchen operation. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a scheduled based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong kitchen team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products. Greet, assist, and thank customers in a prompt, courteous, and friendly manner, along with preparing special orders as requested. Answer product questions and offer assistance in finding or suggesting product selection. Work with kitchen manager for planning of daily meals or menus. Guarantee outstanding product quality and presentation through cooperation with kitchen manager. Process merchandise according to production guidelines and follow established sanitation standards. Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always makes use of the oldest products first (first in, first out). Participate actively in the control of shrink; use proper tares, check scales for accuracy, control “leftovers” and minimize waste. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained. Exercise proper safety practices when lifting or moving product, and operating and cleaning equipment and tools. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Secondary Job Functions: Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Clean utensils, work tables, walls, fans, drains in kitchen cooler, and wipe counter tops and front of display cases. Present favorable impression in dress, personal hygiene and business attitude. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands: (per work day) The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Sitting and crawling: 0% (N) Never Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, tools, and equipment utilized: Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, power jack, pressure washer, trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures. #J-18808-Ljbffr

Quick Apply

Kitchen- Cook

Roche Bros. Mashpee, MA

Overview To cook and prepare food and display product in the department in a careful, clean, neat, and expedient manner while ensuring that all product is fresh, rotated, and well-stocked for our customers while maintaining great customer service. Pay for this position starts at $16.60 - $23.81 / hour. Minimum Qualifications Must be 18 years of age. High school diploma or equivalent; Successful experience in the kitchen operation (i.e. line cooking, merchandising, ordering, inventory, and pricing). 3-5 years of professional cooking experience in the food industry. Complete training in the kitchen operation. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a scheduled based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Commit to the “Golden Rule” and work with other associates to build a strong kitchen team. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Provide continuous attention to customers’ needs at the service counter and be available for customer assistance and questions about food products. Greet, assist, and thank customers in a prompt, courteous, and friendly manner, along with preparing special orders as requested. Answer product questions and offer assistance in finding or suggesting product selection. Work with kitchen manager for planning of daily meals or menus. Guarantee outstanding product quality and presentation through cooperation with kitchen manager. Process merchandise according to production guidelines and follow established sanitation standards. Keep all kitchen ingredients or merchandise rotated in accordance with company policy and product code dates and always makes use of the oldest products first (first in, first out). Participate actively in the control of shrink; use proper tares, check scales for accuracy, control “leftovers” and minimize waste. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are maintained. Exercise proper safety practices when lifting or moving product, and operating and clean equipment and tools. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Secondary Job Functions: Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Clean utensils, work tables, walls, fans, drains in kitchen cooler, and wipe counter tops and front of display cases. Present favorable impression in dress, personal hygiene and business attitude. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Other duties as assigned by management. Physical Demands: (per work day) The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Frequency Sitting and crawling. 0% (N) Never Pushing and pulling up to 250 lbs, lifting up to 50 lbs, climbing up to 8 feet, kneeling, and crouching, 1-33% (O) Occasionally Carrying up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead. 34-66% (F) Frequently Standing or walking on tile or concrete, handling, fingering, feeling, talking, seeing, smelling and hearing. 67-100% (C) Continuously Safety Risk Factors Frequency Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions. 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects. 34-66% (F) Frequently Hazardous equipment (mechanical moving parts). 67-100% (C) Continuously Machines, tools, and equipment utilized: Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, power jack, pressure washer, trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures. #J-18808-Ljbffr

Produce- Assistant Manager

Roche Bros. Mashpee, MA

Overview To assist produce manager to effectively plan, organize, lead, coordinate and optimize the materials and human resources in the produce department to provide variety and high quality merchandise appealingly displayed to maximize the sales and profits of the produce department while maintaining great customer service. Function as department manager in his/her absence. Starting pay: $19.25 per hour Minimum Qualifications Must be 18 years of age with High School diploma or equivalent. Successful experience in the produce operation (i.e., merchandising, ordering, inventory and pricing). Complete every section of the produce associate training program. Ability to display initiative and work with limited supervision. Must be Servsafe certified. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work multiple stores and a schedule based on business needs. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Commit to the “Golden Rule” and work with other associates to build a strong produce team. Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service and thank customers in a prompt, courteous, friendly, and business-like manner. Ensure the department achieves the standards of performance as outlined in the work and merchandising plan. Possess good communication skills, ability to conduct and facilitate department meetings, delegate and use initiative, ingenuity, and have good judgment to act on opportunities and solve problems. Ensure all new department associates receive proper review and job descriptions, goals, and objectives. Ensure fair and consistent treatment in administering discipline to promote high associate morale. Responsible for assisting department manager with inventory, security and expense control of the department. Ensure compliance with company policies and procedures, thus compliance with all state and federal laws applicable to our industry (i.e., labor/scheduling laws, dress code, sanitation regulations, etc.). Resolve customer complaints to the full satisfaction of the customer. Ensure that the department is merchandised and signed in accordance with the needs of the community. Develop the best-trained produce team in the industry. Individual and department completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Order, receive, unload and store deliveries; store, price, date, rotate, and stock product and prepare product for display and sale. Keep all produce products rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Effectively control proper storage limiting shrink and damaged goods. Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandisers and buyers (such as gross profit, presentation, etc.). Assist the department manager with planning work schedules and breaks, achieve payroll consistently by scheduling within budget, and ensure all wage and hour policies and regulations are adhered to. Responsible for assisting the department manager with maintaining accurate records (receiving logs, invoices, inventory, etc.), and forward those required for accounting purposes in a timely manner. Respond timely to all location mail, reports and records. Offer product samples, answer product questions, and offer assistance in finding or suggesting product, prepare special orders that are requested by customers (i.e., fruit bowls, baskets, and platters, watermelon boats, etc.). Help minimize all department expenses without compromising department conditions or customer service level (i.e., payroll, supplies, insurance cost). Guarantee outstanding product quality and presentation through cooperation with store manager and merchandisers. Control backroom and storage operation to assure proper supply and quality of product. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure sales and work area is swept clean, orderly and free from safety hazards; report any hazards to management. Exercise proper safety practices when lifting, and moving product. Ensure all product labels, signs and prices are aligned with product. Secondary Job Functions Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Verify price checks for customers as needed. Ensure department associates adhere to company dress code standard (i.e. name tags, personal hygiene, etc.) Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement. Clean walls, fans and drains in produce coolers, display cases and work area. Other duties assigned by management. Physical Demands The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Frequency Crawling: 0% (N) Never Sitting, balancing, stooping, kneeling, climbing up to 8 feet, and crouching: 1-33% (O) Occasionally Carrying and lifting up to 50 lbs, pushing and pulling up to 250 lbs, bending, and reaching at waist or overhead: 34-66% (F) Frequently Standing and walking on a title or concrete floor, handling, fingering, feeling, talking, seeing, smelling, and hearing: 67-100% (C) Continuously Safety Risk Factors Frequency Loud noise, slippery or crowded floor surface, hazardous equipment (mechanical moving parts), contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting of back and neck and contact with sharp objects: 34-66% (F) Frequently Machines, tools, and equipment utilized Knives, case cutter, wrapper, scale, pineapple core machine, pallet jack, power jack, pressure washer, crate opener, trash compactor, pricing gun. Repetitive Action Continuous movement of entire body. Working Conditions Working environment is inside and within cold temperatures. #J-18808-Ljbffr

Deli/Seafood Manager

Roche Bros. Mashpee, MA

Overview To effectively plan, organize, lead, coordinate, and optimize the materials and human resources in the department. The goal is to provide variety and high-quality merchandise, with an appealing display to maximize the sales and profit of the deli/seafood department while maintaining great customer service. Starting pay: $22.51 per hour Minimum Qualifications Must be 18 years of age with High School diploma or equivalent. Successful experience in the deli/seafood operation (i.e., merchandising, ordering, inventorying, and pricing). Be knowledgeable and familiar with the nature and duties of every position in the deli/seafood department including procedures, policies, and operations. Ability to display initiative and work with limited supervision. Must be Servsafe certified. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a schedule based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive, and Totally Team Oriented (RSTO). Commit to the “Golden Rule” and work with other associates to build a strong deli/seafood team. Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service, and thank customers in a prompt, courteous, friendly, and business-like manner. Ensure the department achieves the standards of performance as outlined in the work plan. Possess good communication skills and the ability to conduct and facilitate department meetings. Ensure all new department associates receive proper review and training of job descriptions, goals, and objectives. Ensure fair and consistent treatment in administering discipline to promote high associate morale. Conduct weekly sales meetings with associates to establish merchandising, sales, and profit objectives. Responsible for inventory, security, and expense control of the department. Resolve customer complaints to the full satisfaction of the customer. Ensure the department is merchandised in accordance with the needs of the community. Guarantee the best-trained deli/seafood team in the industry. Train and develop associates in accordance with company policy and procedures. Individual and department successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department. Order, receive, unload, and store deliveries properly; store, price, date, rotate, and stock product and prepare product for display and sale. Keep all deli/seafood products rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Effectively control proper storage limiting shrink and damaged goods. Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandisers and buyers (such as gross profit, presentation, etc.). Plan work schedules and breaks; achieve payroll consistently by scheduling within budget. Ensure all wage and hour policies and regulations are adhered to and maintain accurate records. Respond timely to all location mail, reports, and records. Offer product samples, answer product questions, and offer assistance in finding or suggesting product selection. Prepare special orders that are requested by customers (i.e., party platters, meat cuts, etc.). Minimize all department expenses without compromising department conditions or customer service level (i.e., payroll, supplies, insurance cost). Delegate and use initiative, ingenuity, and good judgment to act on opportunities and solve problems. Monitor cooler and display area temperatures to ensure product quality; report refrigeration failure immediately. Practice the “Cleaner’s Creed” and ensure company standards of safety, proper food handling practices, sanitation, and productivity are achieved. Ensure sales and work area are swept clean, orderly, and free from safety hazards; report hazards to management. Be sure to clean department equipment and tools, clean walls, fans, and drains in deli/seafood coolers. Secondary Job Functions: Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost. Verify price checks for customers as needed. Ensure all product labels, signs, and prices are aligned with the product. Ensure department associates adhere to company dress code standards (i.e. name tags, personal hygiene, etc.). Notify management of associate theft, customer shoplifting, unauthorized markdowns, or property defacement. Other duties assigned by management. Physical Demands: The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Frequency Crawling: 0% (N) Never Sitting, pushing and pulling up to 250 lbs, climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying and lifting up to 50 lbs, bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Standing and walking on a tile or concrete floor, handling, fingering, feeling, talking, seeing, hearing, and smelling: 67-100% (C) Continuously Safety Risk Factors Frequency Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting of back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, tools, and equipment utilized: Slicer, case cutter, knives, kitchen utensils, electronic scales, shrink film wrapper, steamer, pressure washer, pricing gun, trash compactor, pallet jack, power jack, sink, cooler, freezer, approved cleaning supplies. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and possibly within cold temperatures that may be wet/humid. #J-18808-Ljbffr

Kitchen- Assistant Manager

Roche Bros. Supermarkets Mashpee, MA

Overview Assist the department manager to effectively plan, organize, lead, coordinate and optimize the materials and human resources in the kitchen department to provide variety and high quality merchandise appealingly displayed to maximize the sales and profits of the kitchen department while maintaining great customer service. Starting pay: $19.25 per hour Minimum Qualifications Must be 18 years of age with High School diploma or equivalent; Successful experience in the kitchen operation (i.e., merchandising, ordering, inventory, and pricing). Complete training in the kitchen operation. 3-5 years of professional cooking experience in the food industry. Ability to display initiative and work with limited supervision. Must be Servsafe certified. Computer skills in e-mail retrieving and sending; basic word document skills. Must be able to read, write, speak, and understand English, with the ability to follow instructions. Ability to work a scheduled based on the business needs of the store location. Authorized to work within the U.S. Responsibilities The list of essential functions is not exhaustive and may be supplemented as necessary by the company. Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). Commit to the “Golden Rule” and work with other associates to build a strong kitchen team. Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service and thank customers in a prompt, courteous, friendly, and business-like manner. Possess good communication skills and the ability to conduct and facilitate department meetings. Ensure all new department associates receive proper review and training regarding job descriptions, goals and objectives. Ensure fair and consistent treatment in administering discipline to promote high associate morale. Assist the department manager with inventory, security and expense control of the department. Ensure compliance with company policies and procedures, and thus compliance with all state and federal laws applicable to our industry (i.e., scheduling/labor laws, dress code, sanitation regulations, etc.). Resolve customer complaints to the full satisfaction of the customer. Ensure the department is merchandised in accordance with the needs of the community. Guarantee the best-trained kitchen team in the industry. Train and develop associates in accordance with company policy and procedures. Order, receive, unload and store deliveries; store, price, date, rotate, and stock product and prepare product for display and sale. Keep all kitchen products in display cases, coolers and freezers rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out). Effectively control proper storage limiting shrink and damaged goods. Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandisers and buyers (such as gross profit, presentation, etc.). Assist the department manager with planning work schedules and breaks; achieve payroll consistently by scheduling within budget. Ensure all wage and hour policies and regulations are adhered to, maintain accurate records, and respond timely to all location mail, reports, and records. Monitor cooler and display area temperature to ensure product quality; report refrigeration failure immediately. Offer product samples, answer product questions, and offer assistance in finding or suggesting product. Prepare special orders that are requested by customers. Help minimize all department expenses without compromising department conditions or customer service level (i.e., payroll, supplies, insurance cost). Delegate and use initiative, ingenuity and good judgment to act on opportunities and solve problems. Ensure compliance with company policies and procedures, thus compliance with all state and federal laws applicable to our industry (i.e., labor/scheduling laws, dress code, sanitation regulations, etc.). Guarantee outstanding product quality and presentation through cooperation with store manager, merchandisers, and buyers. Ensure that company standards of safety, proper food handling practices, sanitation and productivity are achieved. Practice the “Cleaner’s Creed” and proper sanitation procedures. Ensure sales and work area are swept clean, orderly, and free from safety hazards; report hazards to management. Exercise proper safety practices when lifting, moving product, and using equipment. Secondary Job Functions: Verify price checks for customers as needed. Ensure all product labels, signs and prices are aligned with product. Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement. Other duties as assigned by management. Physical Demands: (per work day) The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency. Physical Demands Crawling: 0% (N) Never Pushing and pulling up to 500 lbs., lifting up to 50 lbs., climbing up to 8 feet, kneeling, and crouching: 1-33% (O) Occasionally Carrying up to 50 lbs., bending, balancing, stooping, and reaching at waist or overhead: 34-66% (F) Frequently Handling, fingering, feeling, talking, seeing, hearing, and smelling: 67-100% (C) Continuously Safety Risk Factors Loud noise, cluttered floor surface, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, sprays, and hazardous cleaning solutions: 1-33% (O) Occasionally Twisting or back and neck, slippery floor surface, and contact with sharp objects: 34-66% (F) Frequently Hazardous equipment (mechanical moving parts): 67-100% (C) Continuously Machines, tools, and equipment utilized: Food processor, grill, slicer, knives, kitchen utensils, case cutter, warmer, oven, fryer, smoker, electronic scales, mixer, shrink film wrap, pallet jack, power jack, pressure washer, trash compactor. Repetitive Action: Continuous movement of entire body. Working Conditions: Working environment is inside and may include exposure to cold and hot temperatures. #J-18808-Ljbffr