Support Staff The College shall designate a clerical person on each campus whose primary responsibility will be to perform clerical duties related to workload assignments for Employees. Faculty assignments to the clerical person shall be given priority over non- faculty assignments. Any conflicts shall be reported to the Chief Academic Officer or to an academic officer of the College who holds the rank of Campus Director or higher. Employees will be notified of the identity of this person and the clerical person will be notified.
Classroom Teachers b. School counselors
Supplier Staff The Supplier Staff shall at all times during the Contract Period; obey all lawful instructions and reasonable directions of the Customer; apply all due skill, care, diligence and shall be appropriately experienced, qualified and trained to supply the Services in accordance with this Contract; and shall respond to any enquiries from the Product Owner relating to the Services within the timescales agreed by the Parties (where applicable) and in any event as soon as is reasonably practicable. The Supplier acknowledges and agrees that the continuity of the Key Personnel is paramount to the success of the Project and shall ensure that Key Personnel are assigned to the Project on a full-time basis and are not removed from the Services or assigned to any other Supplier or third party projects during the Contract Period (unless otherwise Approved by the Customer). The Customer may also require the Supplier to remove and/or replace any Key Personnel that the Customer acting reasonably considers in any respect unsatisfactory. The Customer shall not be liable for the cost of removing or replacing any Key Personnel. The Customer may, by written notice to the Supplier, refuse to admit onto, or withdraw permission to remain on, the Customer’s Premises any member of the Supplier Staff or any person employed or engaged by any member of the Supplier Staff whom the Customer believes represents a security risk or does not have the required levels of training and expertise or whose admission or continued presence would, in the reasonable opinion of the Customer, be undesirable. Supplier Staff engaged within the boundaries of the Customer’s Premises shall comply with such rules, regulations and requirements as may be in force from time to time for the conduct of personnel when at or within the boundaries of those Customer’s Premises.
Key Staff The Contractor shall employ the key staff members listed below. The State requires the Contractor to have key staff members dedicated full-time to the Contractor’s Indiana Medicaid product lines. In some instances key staff must be dedicated to Hoosier Healthwise. Contractor must employ sufficient staff to achieve compliance with contractual requirements and performance metrics. The Contractor shall have an office in the State of Indiana from which, at a minimum, key staff members physically perform the majority of their daily duties and responsibilities, and a major portion of the Contractor’s operations take place. The Contractor shall be responsible for all costs related to securing and maintaining the facility for interim start-up support and the subsequent operational facility. Upon award of the Contract, the Contractor shall deliver the final staffing plan within thirty (30) calendar days after notice of award; such plan will include a resume for each proposed key staff person outlined below for acceptance by FSSA. FSSA reserves the right to approve or disapprove all initial and replacement key staff prior to their assignment to Hoosier Healthwise FSSA shall have the right to require that the Contractor remove any individual (whether or not key staff) from assignment to the program. The Contractor shall ensure the location of any staff or operational functions outside of the State of Indiana does not compromise the delivery of integrated services and the seamless experience for members and providers. The Contractor shall be responsible for ensuring all staff functions conducted outside of the State of Indiana are readily reportable to OMPP at all times to ensure such locations does not hinder the State’s ability to monitor the Contractor’s performance and compliance with Contract requirements. Indiana-based staff shall maintain a full understanding of the operations conducted outside of the State of Indiana, and must be prepared to discuss these operations with OMPP upon request, including during unannounced OMPP site visits. Except in the circumstance of the unforeseeable loss of a key staff member’s services, the Contractor shall provide written notification to OMPP of anticipated vacancies of key staff within five (5) business days of receiving the key staff person’s notice to terminate employment or five (5) business days before the vacancy occurs, whichever occurs first. At that time, the Contractor shall present OMPP with an interim plan to cover the responsibilities created by the key staff vacancy. Likewise, the Contractor shall notify OMPP in writing within five (5) business days after a candidate’s acceptance to fill a key staff position or five (5) business days prior to the candidate’s start date, whichever occurs first. In addition to attendance at vendor meetings, all key staff must be accessible to OMPP and its other program subcontractors via telephone, voicemail and electronic mail systems. As part of its annual and quarterly reporting, the Contractor must submit to OMPP an updated organizational chart including e- mail addresses and phone numbers for key staff. OMPP reserves the right to interview any prospective candidate and/or approve or deny the individuals filling the key staff positions set forth below. OMPP also reserves the right to require a change in key staff as part of a corrective action plan should performance concerns be identified. The key staff positions include, but are not limited to: Chief Executive Officer – The Chief Executive Officer or Executive Director has full and final responsibility for plan management and compliance with all provisions of the Contract.
Rooms Room number (serves as the room tag) Dimensions (length, width, height)
KITCHEN Discard all leftover food in large trash receptacle in kitchen and empty any smaller trash receptacles if used into large trash can in kitchen. Empty large trash bin into the dumpster, (if feasible). If not, please notify front desk. Flatware is to be pre-soaked, washed in dishwasher, dried, returned to drawers and placed facing in the same direction. Dishes, glassware, chopping boards, cooking utensils, pots/pans, baking sheets etc. should be washed in accordance with the instructions on the dish washing machine and returned DRY to dish carts and cupboards. Please check for lipstick/chap stick marks and clean those off accordingly before putting glasses/cups away. Wipe down outside of dishwasher, empty dishwasher food trap into trash and wash out. Counters and sinks wiped down with the water and bleach solution. If used, please wipe inside and out microwave oven; wall/warming ovens, inside the refrigerator and refrigerator door. Run garbage disposal in large double sink by dishwashing machine to clear food waste (Please do not put any food waste in small sinks). Wipe out Alto-Shaam (Warming Ovens) and clean food trays if used. Rinse out any Dish Tubs. Empty any tubs of excess ice outside, if used. Sweep floor of food debris. Empty large trash bin into the dumpster (if feasible). If not please notify front desk. B BQ’s: Make sure propane is turned off after use Clean grill racks with wire brush and wipe up any spills /food debris from the BBQ Leave outside to cool. Please check with Front Desk regarding storage of cold and cleaned BBQ’s PATIO: Return outdoor umbrellas and furniture to original positions. Wipe down outdoor furniture if spills have occurred. Dispose of trash/food waste and cigarette butts in trash receptacles. The following applies if any food and/or beverages have been served in these rooms: GREAT ROOM: Wipe down tables with bleach /water solution. (Located under the sink in the kitchen next to the coffee maker). If linens have been used or rented, please shake off any food debris in trash receptacles and place linens in mesh bags provided. Sorting by color or type is not necessary. Notify front desk of any beverage spills as soon as they occur. Empty any trash receptacles into large trash can in kitchen and then empty that into the dumpster (if feasible). If not please notify front desk. Sweep/Vacuum carpet of any food debris. (These items are located in the cupboard next to Men’s restroom.
