Welcome and thank you for your interest in becoming a part of the CHI Living Communities team!

Our employees are dedicated to making a difference in the lives of older adults in our faith based senior living communities across the country.

CHI Living Communities is looking for individuals that will live and reflect our core values of reverence, integrity, compassion, and excellence. Campuses are located in Colorado, Iowa, Kentucky, North Dakota, Ohio, Oregon and Wisconsin

Our residents and our employees both agree that home is truly here for all who reside, work, and visit.

 

Careers

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Cook

Roseburg Area

Linus Oakes

Summary
Under the direction of the Food Service Manager, the Line Cook performs a variety of routine tasks to related to preparation and service of daily menus. Maintains standards of cleanliness and organization of store room, walk-ins and kitchen. Assists with special food functions for other departments.

Principal Duties & Responsibilities
It is the responsibility of all employees to accept, read, and follow the initiatives of CHI Living Communitiees as outlined in the publication Our Values and Ethics at Work.  Corporate Compliance is the duty and responsibility of everyone employed by CHI and its related organizations.

  • Promotes a strong belief in CHI’s Mission and has respect for and compliance with Linus Oakes’ Resident Rights Statement.
  • Demonstrates behavior consistent with Mercy’s Core Values: Reverence, Integrity, Compassion, and Excellence.
  • Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.
  • Collaborates with immediate supervisor to establish, define and refine department goals and objectives consistent with facility’s Mission and Values, and demonstrates satisfactory progress towards these goals and objectives.
  • Exhibits the ability to make effective decisions based on verifiable and measurable data/criteria.
  • Promotes positive customer relations with internal and external customers.
  • Demonstrates respect and sensitivity to cultural/social differences in interactions with others.
  • Completes assigned tasks in a timely manner.
  • Demonstrates initiative and problem solving skill, using sound judgment.
  • Assumes additional responsibilities as needed, with little or no direction, shows initiative in assisting others within the department.
  • Prepares and serves food for evening meals and special events.
  • Responsible for the set up and daily service of the entrée stations (Grill/Steam) including (but not limited to) entrée and appetizer menu items.
  • Plates menu items according to presentation specifications while maintaining food quality standards and appropriate food service temperatures.
  • Observes portion control guidelines.
  • Completes station preparation for next day’s meal service.
  • Maintains cleanliness and sanitation of work areas and equipment.
  • Abides by all city, state and federal regulations.
  • Actively participates in the maintenance of a safe work environment.
  • Assists in preparing food trays for delivery to tables or apartments.
  • Assists kitchen staff with maintaining neatness and organization of storerooms, walk-ins and freezers.
  • Assists in keeping equipment maintained. Alerts supervisor to problems and needs concerning equipment and food supplies.
  • Assists with washing dishes as needed.
  • Assists with training new cooks as requested.
  • Attends in-service training and meetings as required.
  • Maintains a respectful attitude toward the home environment, family relationships, health and psychosocial history of residents and family members.

 (*denotes essential function)

Working Conditions
1)   Work indoors in heat-controlled environment 95% of the time.  Some exposure to hazardous materials.  Safety materials provided for hazardous materials.

2)   OSHA Exposure Category
Category #2:  No job-related exposure to blood and/or body fluids.

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Culinary Support

Roseburg Area

Linus Oakes

Summary
Under the direction of the Kitchen Manager, the Cook prepares all food for evening meals and special events. This position works closely with the Lead Cook and Dietary Supervisor.

Principal Duties & Responsibilities
It is the responsibility of all employees to accept, read, and follow the initiatives of CHI Living Communitiees as outlined in the publication Our Values and Ethics at Work.  Corporate Compliance is the duty and responsibility of everyone employed by CHI and its related organizations.

  • Promotes a strong belief in CHI’s Mission and has respect for and compliance with Linus Oakes’ Resident Rights Statement.
  • Demonstrates behavior consistent with Mercy’s Core Values: Reverence, Integrity, Compassion, and Excellence.
  • Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.
  • Collaborates with immediate supervisor to establish, define and refine department goals and objectives consistent with facility’s Mission and Values, and demonstrates satisfactory progress towards these goals and objectives.
  • Exhibits the ability to make effective decisions based on verifiable and measurable data/criteria.
  • Promotes positive customer relations with internal and external customers.
  • Demonstrates respect and sensitivity to cultural/social differences in interactions with others.
  • Completes assigned tasks in a timely manner.
  • Demonstrates initiative and problem solving skill, using sound judgment.
  • Assumes additional responsibilities as needed, with little or no direction, shows initiative in assisting others within the department.
  • Prepares and serves food for evening meals and special events.
  • Observes portion control guidelines.
  • Completes preparation for next day’s meals.
  • Alerts supervisor to problems and needs concerning equipment and food supplies.
  • Provides final quality assurance checks as meals leave the kitchen for presentation to the dining room.
  • Ensures the storerooms, walk-ins and freezers are clean and organized.
  • Responsible for the cleanliness and sanitation of work areas and equipment.
  • Actively participates in the maintenance of a safe work environment.
  • Assists in washing dishes through shift as needed.
  • Assists in preparing food trays for delivery to tables or apartments.
  • Attends in-service training and meetings as required.
  • Maintains a respectful attitude toward the home environment, family relationships, health and psychosocial history of residents, and family members.

 

Working Conditions
1)   Work indoors in heat-controlled environment 95% of the time. Some exposure to hazardous materials. Safety materials provided for hazardous materials.

2)   OSHA Exposure Category
Category #2:  No job-related exposure to blood and/or body fluids.

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Lead Dining Attendant

Roseburg Area

Linus Oakes

Mission Statement
Must have a strong belief in CHI’s Mission and Core Values, and demonstrate respect and compliance with CHI’s Resident’s Rights Statement.

Summary
Under the direction of the Dietary Supervisor, the Lead Wait person performs a variety of routing tasks daily in providing dining room service to residents. In addition, the Lead Wait person directs and delegates work to the Wait and Bus Persons during the shift. Trains new Wait Persons as needed.

Principal Duties & Responsibilities
It is the responsibility of all employees to read, accept, and follow the initiatives of CHI Living Communities as outlined in the publication Our Values and Ethics at Work.  Corporate Compliance is the duty and responsibility of everyone employed by CHI and its related organizations.

  • Promotes a strong belief in CHI’s Mission and has respect for and compliance with CHI’s Patient Rights Statement.
  • Demonstrates behavior consistent with CHI’s Core Values:  Reverence, Integrity, Compassion, and Excellence.
  • Incumbent has no access to restricted or confidential patient information and must comply with the terms of the CHI Living Communities Security Policies as it applies to their job role.
  • Collaborates with immediate supervisor to establish, define and refine department goals and objectives consistent with facility’s Mission and Values, and demonstrates satisfactory progress towards these goals and objectives.
  • Exhibits the ability to make effective decisions based on verifiable and measurable data/criteria.
  • Promotes positive customer relations with internal and external customers.
  • Demonstrates respect for and sensitivity to cultural/social differences in interactions with others.
  • Completes assigned tasks in a timely manner.
  • Demonstrates initiative and problem-solving skills, using sound judgment.
  • Assumes additional responsibilities as needed, with little or no direction, and shows initiative in assisting others within the department.
  • Identifies all residents by name for dinner ticket accountability.
  • Takes orders and serves food and drinks, including wine, to guests.
  • Directs and delegates assignments to Wait and Bus persons in collaboration with the Dietary Supervisor.
  • Trains all new Wait and Bus Persons.
  • Completes daily side work including bussing and resetting tables, restocking, changing menus, cleaning, etc.
  • Takes inventory of all drinks daily.
  • Actively participates in the maintenance of a safe work environment.
  • Serves as a back-up for bus and wait persons.
  • Attends in-service training and meetings as required.


Working Conditions
1)   Work indoors in normal dining room environment; exposure to heat up to 105 degrees in summer.  Some exposure to hazardous materials.  Safety materials provided for hazardous materials.

2)   OSHA Exposure Category
Category #2:  No job-related exposure to blood and/or body fluids.

Age-Specific Customers
Has knowledge and skills to provide services to:

Adult  - 18 to 64 years

Geriatric  - 65 years and above

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