Questions and Answers about Harbor Chase

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40 questions

I was asked to work 12 hour days as a dishwasher with no relief or assistance, when I have culinary training and I am Serve Safe certified. The facility was poorly organized and what drying racks were available were crammed with stacked pots, pans, etc. Stock pots were left overnight unheated. Butter was left unrefrigerated for weeks at a time (it will eventually turn rancid). Management was indifferent to the need for additional material and equipment, and I received little support. Frankly it was stressful and depressing.

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Its takes about a week from the time they interview u till u start your first day

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Listen to my employees, take action, everybody opinion matters when it comes to the care given to our clients

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It's beautiful when patient and care partner interactions.

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There is no growth at Harbor Chase or need to know the right people.

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Chronic understaffing and the hiring of untrained, unqualified personel.

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