• Deliver official ITIL v4 (and later) training in alignment with PeopleCert standards • Facilitate interactive virtual or in‑person training sessions • Coach and support learners throughout the certification journey • Prepare participants for ITIL exams and issue official exam vouchers • Maintain high training quality and learner satisfaction • Keep course content updated with the latest ITIL and PeopleCert requirements

• Deliver onboarding training for new DRG auditors and refresher training for tenured auditors. • Develop and maintain training content and modules related to medical coding and billing, including ICD-10-CM, CPT, and HCPCS • Evaluate training effectiveness; analyze coding audit errors and audit trends to identify root causes and deliver targeted training or remediation. • Mentor DRG auditors and provide coaching and performance feedback as needed. • Conduct quality reviews related to initial audits and appeals in order to support training insights and skill reinforcement. • Identify opportunities beyond standard audit findings that may result in additional recoveries and incorporate learnings into training. • Maintain current knowledge of ICD-10-CM, ICD-10-PCS, CPT, and HCPCS coding guidelines. • Track and consolidate learner performance data from quizzes, exams, and assessments, and present summarized insights during weekly meetings. • Perform all responsibilities in accordance with company compliance, information security, and regulatory requirements. • Perform other duties as assigned.

Title: Culinary Associate Location: Dedham United States time type: Part time job requisition id: R-101588 Job Description: On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by the Operations Supervisor. The Culinary Associate may work in the country kitchen/ households or the main kitchen pod/ pantry. II. Core Competencies: - Follows the Cultural Beliefs. - Communicates with patients, families, and staff in a manner that conveys respect, caring and sensitivity. - Provides a high level of customer service with patients and staff. - Is aware and respects others' cultures, values, and backgrounds and considers differences when communicating and interacting with patients, families, and staff. - Works as a member of the team by pro-actively working to meet the patient and department needs. - Has professionalism and values which contribute to the achievement of the mission of the Culinary and Nutrition Departments. - Develops helpful and trusting relationships with patients, families and staff. - Uses creative problem-solving to meet the needs of others. - Acts as an advocate on behalf of patients as needed or appropriate. - Maintains confidentiality of patient information. III. Position Responsibilities for both country kitchen/ households and main kitchen pod/ pantry: - Understands and follow nutrition guidelines as determined by clinical staff - Understands and follow all Kosher regulations. - Plates and serves all food properly according to the established recipes, utilizing proper portion control - Has knowledge and understanding of menus and recipes - Has knowledge of and execute proper food handling - Has knowledge of and execute portion control - Communicates production needs and waste to the Jr. Sous Chef / Operations Supervisor so that proper adjustment can be made. - Communicates quality and food experience to the Jr. Sous Chef / Operations Supervisor. - Garnishes all plates as presentation is an important part of the experience - Holds all food at proper temperatures to ensure food is presented attractively - Covers, labels, and dates all food to be stored in the refrigerators and freezers - Cleans, sanitizes, and maintains all work areas, storage areas, utensils and equipment according to the latest regulatory (state, federal and Kosher) requirements - Maintains the temperature log system, and follow up with appropriate staff upon if results fall outside the boundaries - Communicates issues/concerns to leadership, offers suggestions and solutions, and participates in quality improvement initiatives. - Informs supervisor or manager of any problems relating to missing or defective equipment - Attends regular meetings as assigned - Serves as a resource/mentor to the team, new employees, and students (if applicable) - Practices in accordance with established standards of care for safety of patient, self and co-workers - Wears slip resistant shoes, a clean uniform, and ID badge as approved by the facility. - Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate - Uses equipment as trained and according to organizational policy - Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment) - Follows and stays updated on processes and policies within department and organization - Performs additional related duties as directed Position Responsibilities specific to country kitchen / household: - Runs the decentralized dining room to ensure that patients and guests have a positive, wholesome, tasteful and enjoyable dining experience - Serves patients according to diet, nutritional guidelines, food preferences, and portion control. - Assures the patients' diet orders are available to PCAs at mealtime. - Breaks down dining room and run dirty plates and utensils through dish machine - Cleans cooking equipment in kitchen - Transports food and non-food items to and from assigned country kitchen as directed - Cleans all dishes and tableware for each meal, and return all equipment to the proper storage space - Takes food and supply inventory daily (or as directed) and provides storeroom staff par stock order as directed Position Responsibilities specific to main kitchen pod/ pantry: - Deliver a variety of nourishments to the Nursing floors using established pars - Restock dessert fridges - Maintain the temperature log system, and follow up with appropriate staff if results fall outside the boundaries IV. Qualifications: - At least one year in a quality food service operation in a healthcare setting preferred. - Food Handler Certification certified within 6 months of hire - High School or equivalent. - Knowledge and experience of methods and procedures involved in cooking, salad preparation, sandwich making, sanitation, and storage. - Basic knowledge of therapeutic diets. V. Physical Requirements: - May be exposed to heat, cold, moisture, odors and other food service area elements. - Frequent bending, stooping, reaching, prolong standing - Must be able to lift 50 lbs. - Must be able to push and/or pull food cart Schedule: 30 hours 8am - 6:30pm Thursday - Saturday Remote Type: On-site Salary Range: $15.57 - $21.80

• Als Mitarbeiter:in der WBS TRAINING vertrittst du dein Fachgebiet mit Leidenschaft und Weitblick • In deiner Rolle als Ausbilder:in steht das Ziel der Kompetenzentwicklung der Kursteilnehmenden im Vordergrund • Du verstehst dich in deiner Unterrichtsgestaltung sowohl als Inputgeber:in als auch als Unterstützung in der Rolle einer Lernbegleiter:in Lernen 4.0 • Dazu gehört: Fachbezogener Unterricht aus dem Homeoffice im WBS LearnSpace 3D® • Anwendung verschiedener Lehrmethoden für die Unterrichtsgestaltung • Vorbereitung und Gestaltung unterrichtsbezogener Lernmaterialien nach Curriculum • Durchführung von Kompetenzzuwachsmessungen