Bachelor's Degree

The Head Nurse is responsible for performing nursing duties requiring more advanced skills, and supervises subordinate professionals and sub-professional personnel performing less direct and routine nursing and custodial functions.

The General Manager-Nursing is responsible for setting the strategic direction for nursing and midwifery services and ensuring that these services are organized to provide effective delivery of care to individuals in the Region.

The Fleet Coordinator is responsible for providing technical support in the acquisition, operation, maintenance and disposal of the ERHA’s fleet of vehicles. He/She manages the overall fleet and drivers throughout the entire region, amongst other duties.

Responsible for assisting in the development and implementation of facilities and equipment maintenance and upgrade program for the Sangre Grande Hospital.

The incumbent would be required to assist in managing the provision of facilities management services at all facilities within the Authority ensuring regulatory compliance and a safe and functional work environment for employees and clients.

The Executive Assistant will be responsible for providing administrative and technical support to the Chief Executive Officer and coordinates the office management duties at the Head Office.

The Epidemiologist (Non-Medical) is required to collate, analyze and input data relevant to disease surveillance and control throughout the region.

The District Nurse is responsible for managing the Health Centre Clinics, identifying the health needs of clients and making appropriate interventions; ensuring that there is continuity of care as required.

The District Health Visitor will be responsible for performing advanced community health nursing activities in an assigned district.

The Dietitian is responsible for assisting the Senior Dietitian in organizing and directing the Nutrition and Dietetics Department at the Sangre Grande Hospital. Work involves budgetary control, menu planning, monitoring and setting quality control standard for food preparation and the supervision and guidance of subordinate staff engaged in all aspects of dietetics through inspections, reports and general observations.