training and development
employee’s back so it was easy to say, ‘Hey,
let’s change this.’”
WORKERS’ NEEDS, FIRST AND
FOREMOST
Ergonomics were key considerations when
deciding which new equipment to purchase.
Much of the high-tech equipment
now features automated accessories that
assist with functions such as pouring and
lifting, making it not only easier for staff to
operate, but safer, too.
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While staff were at first concerned that
automated systems may negatively impact
head count, Willett says the senior team
was quick to allay any fears about possible
layoffs or staff ’s fear about being unable to
operate the new equipment.
“We were upfront from the beginning,
reassuring staff that MTCC was prepared
to invest in their success.”
Continued on page 53
market competitive,” said Willett. “Working
in the kitchen and being transparent
about the impending improvements
helped me develop stronger relationships
with staff. Believe me, they didn’t hold
back when they thought I wasn’t washing
the dishes fast enough.”
Simple measures helped: in the new
dishware washing area, moving a dish
rack a few inches higher made stacking
easier, especially for an older staff member.
“I could see – and feel – the difference
a small change like that made to an
HRPATODAY.CA ❚ FEBRUARY 2014 ❚ 51