Careers at Chateau Pacific

If you have both a genuine love for seniors and skills that you want to apply to a very rewarding career, we want to hear from you.

Experience in working with and caring for seniors is preferred, but anyone who has a warm heart, and who has what it takes to work in this sometimes demanding but always inspiring environment, is invited to apply. People who join our team of kind, caring professionals enjoy great benefits and excellent training. Chateau Pacific is a family-owned and -operated business – we invite you to become one of the family!

We’re looking for someone that enjoys working in a friendly yet sophisticated, professional environment with a team of similarly dedicated, loyal professionals. Our local, family-owned and operated company provides an enjoyable, supportive atmosphere in which to work and offers many opportunities for career growth.

Open Positions at Chateau Pacific

To apply for open positions with Chateau Pacific please send us your resume or a completed application to be considered for employment.

PT Servers (Evenings)

Summary: The food server is responsible for serving meals in the dining room and for the appearance and cleanliness of assigned dining room and kitchen serving areas.

Knowledge, Skills, and Abilities: 

* Previous experience in related field preferred

* Ability to effectively read, write and communicate with residents in English

* Current food handler’s permit, knowledge of sanitary procedures and hand washing technique

* Calm, pleasant and polite demeanor

* Maintains a neat and clean appearance at all times and complies with uniform policy

* Be willing to learn, take directions from supervisors and accept new responsibilities

* Valid CPR and First Aid

Reports to Dining Room manager and Food Service Director

Hourly/Non-Supervisory/Non-exempt

Areas of Responsibility:

* Serve meals according to the property’s guidelines

* Bus, clean and reset tables according to the property’s guidelines

* Follow weekly cleaning schedule

* Plate salads and deserts as directed by the Dining Room manager

* Clean and maintain assigned areas of the kitchen and dining room

* Assemble and deliver room trays as directed

* Vacuum dining room as necessary

* Put away incoming orders as directed

* Inform supervisors of items that need reordering 

* Other duties as assigned by the D.R. manager

PT Caregivers (Days)

Summary: The Assisted Living/Memory Care Caregiver is responsible for providing the hands-on care, both physical and emotional, as outlined in each resident’s Care Plan. The Assisted Living/Memory Care Caregiver is also responsible for effectively communicating with residents and families, and for notifying the Assisted Living Director, Resident Care Director or Memory Care Director of any changes in condition or concerns.

Knowledge, Skills, and Abilities:

* NAC certification upon hire

* Previous experience working with older people and knowledge of aging issues

* Be at least 18 years of age

* Flexible and have the ability to prioritize

* Able to make responsible choices and decisions, and act in resident’s best interest

* Ability to read, write and speak English

* Must have completed all necessary training as mandated by the State of Washington requirements

* Food Handlers Permit

* Dementia, Mental Health, and Nurse Delegation

* Valid CPR and First Aid

Reports to Assisted Living Director/Resident Care Director or Memory Care Director

Hourly/Non-Supervisory/Non-Exempt

Areas of Responsibility:

* Resident Care

* Personal housekeeping and laundry

* Communication

Resident Care

* Read the communication book when first reporting to work

* Assist residents with all ADL’s (Activities of Daily Living) as listed in the Individualized Care Plan

* Answer emergency calls promptly and take appropriate action

* Execute medication assistance according to procedure

* Provide residents with both physical and emotional support

* Respect privacy, dignity and confidentiality regarding all residents and their care by following HIPAA guidelines

* Transfer residents as necessary using a gait belt and proper transfer techniques 

* Become familiar with and follow all AL and pertinent Chateau policies, procedures, and systems.

* Participate in mandatory all staff and departmental training

* Other duties as assigned by the Assisted Living Director or Memory Care Director

Personal housekeeping and laundry

* Tidy resident’s room as specified in their individualized care plan.  Services may include:

* Putting away clothing

* Emptying trash

* Wiping off counter tops

* Spot sweeping and mopping as needed

* Making the resident’s bed

* Wash resident’s personal laundry if indicated on resident’s care plan

* Dispose of any incontinent products properly if indicated on resident’s care plan

Communication

* Document all ADL and medication services provided on appropriate forms

* Document any changes or concerns regarding resident’s physical and /or cognitive status

* Notify your supervisor if a resident has increased care needs

* Inform your supervisor of any resident changes of condition or family concerns

* Attend ALL Staff meetings and other training sessions

* Communicate time off per company and AL deparment guidelines 

Line Cook (PT Evenings)
 

The line cook is responsible for organizing, setting up and preparing a la carte (short order cooking) menu items.  Assist with plating alongside the Prep Cook (disher) during dinner meal hours.  Line cook will also assist in daily clean up duties/sidework and perform other duties as assigned to them by the CSD.

Knowledge, Skills & Abilities:

  • Ability to read and comprehend meal orders, prep lists and recipes in English

  • Proficient knife skills and knowledge of industry cooking terms

  • Current food handler’s permit

  • Commitment to customer service, positive attitude, good communication and problem solving skills

  • General knowledge of proper knife skills and cooking terms

  • Knowledge of sanitary procedures and hand washing technique

  • Calm, pleasant and polite demeanor

  • Maintains a neat and clean appearance at all times and complies with uniform policy

  • Be willing to learn, take directions from supervisors and accept new responsibilities

     

Reports to Culinary Services Director

 

Hourly/Non-Supervisory/Non-Exempt

 

Areas of Responsibility:

  • Maintain Chateau food quality standards by following written recipes while preparing food with minimal supervision

  • Prepare special diet items or help cook set up MC cart as directed, when needed

  • Assist line cooks by plating on the line during meal service and preparing a la carte items

  • Work independently and collectively with team to complete assigned tasks

  • Keep a clean and sanitary work area at all times

  • Comply with all regulations in the preparation, handling, and storage of food

  • Set up a la carte items; organize, prepare, cook as ordered (charbroil, sauté, fry, etc)

  • Maintain the cleanliness of equipment and kitchen preparation areas

  • Maintain the organization of storeroom, walk-in refrigerator and freezer

  • Assist in end of night cleaning duties and side work lists, including turning equipment off

  • Inform supervisor of items that need reordering

  • Maintains a neat and clean appearance at all times and complies with uniform policy

  • Other duties as assigned by the Culinary Services Director


 

PHYSICAL DEMANDS

Strength Level: Medium 

 

Stand:  Stand for two to three hours at a time on tile floors, intermittent with walking, up to eight hours per day.

Walk:  Walking may be performed from one to two hours at a time intermittent with standing, up to eight hours per day. 

Sit:  Sitting is only performed during breaks and at lunch. 

Lift:  Frequent lifting of up to 10 pounds is required when preparing various food items and using kitchen equipment, i.e. cutting five pound hams on industrial size slicer.  Occasional lifting up to 25 pounds when lifting items filled with soup or stew.  Lifting up to 50 pounds is rarely required when lifting a 50-pound bag of potatoes - this can be deferred to other workers if the employee is not able to lift this amount.  Lifting over 50 pounds is not required

Carry:  Carrying up to 10 pounds is frequently required when carrying various food items within the kitchen area, usually a distance of five to 20 feet.  Carrying up to 25 pounds may be rarely required to carry filled pots from one burner to another.  Carrying up to 50 pounds is required on a rare basis when carrying a 50-pound bag of potatoes.  Carrying over 50 pounds is not required.

Push:  Occasionally may be required when pushing and pulling baking sheets to and from the oven with little resistance. 

Pull:  Occasionally may be required when pushing and pulling baking sheets to and from the oven with little resistance. 

Controls: The use of foot controls is not required in this position.  Hand controls such as push buttons, turn knobs, and dials are intermittently used throughout the work shift.

Climb:  Climbing stairs and ladders is not a requirement of this position.

Balance:  Balance is needed in relation to standing, walking and sitting while performing this position.

Bend/Stoop:  Frequent bending at the waist is performed in the course of performing the various job tasks, cleaning lower shelves in kitchen area and while cooking.

Crouch:  Occasional crouching while cleaning or retrieving items from lower shelves.

Twist:  Occasional twisting at the waist while cooking.

Kneel:  Occasional kneeling while cleaning or retrieving items from lower shelves.

Crawl:  Crawling is not a requirement of this position.

Handle/Grasp:  Constant handling and grasping is performed in this position while performing such job tasks as food preparation, utensil handling, serving food, etc.

Fine Manipulation/Fingering:  Occasionally while preparing food and operating controls.

 

Feeling: May be used to establish the temperature of foods or cooking equipment.

Reach:  Reaching above shoulder level is occasionally required when reaching for food items in refrigerator or spices on shelves.  At shoulder level reaching is frequent while cooking.  Reaching below shoulder level is frequent when cleaning kitchen area. Reaching from 1/2 to full arm extension is required.

Vision:  Necessary for testing quality of food products.

Talk/Hear: Necessary for communicating with others and for taking instructions from others.

Taste/Smell: Necessary for testing quality of food products.

Environmental Factors: Whole body and upper extremity vibration are not present in this position. This position is performed in an indoor environment and is subject to changes due to heat from cooking, etc. Exposures to cleaning solutions include oven cleaner, bleach, etc...  Employees typically are required to wear hairnets.  They may also wear rubber gloves when needed while cleaning.

Work Environment Access: Access to restroom

Additional Comments: 

Note:  This description represents the requirements of the job based on observations, discussions with the employer representatives, incumbents and others.  On occasion, practicality and feasibility prevent the direct observation and/or gathering of objective, quantifiable data.  For this reason, a “best estimate” may have been used.

 

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Career Inquires (425) 787-9693
careers@chateau-retirement.com

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