Long commitment carves esteemed career

In an inspiring example of working her way up through the ranks....

Ros Baker started off her career in aged care as a “tea lady” and now manages a team of around 75 staff delivering the cleaning, laundry and kitchen services at three Uniting AgeWell residential facilities in Tasmania.

And the Uniting AgeWell Hotel Services Coordinator has also proved you’re never too old to learn –and that when it comes to age, you’re as young as you feel.

Ros completed two diplomas – one in commercial catering and one in kitchen Management – at the age of 58, and now, aged 70, has no plans on retiring anytime soon.

“I had a fleeting thought about retiring at 65, and then again at 70, but then I decided, ‘no way! I still loving the role and relishing what I do, so I’m not going anywhere anytime soon,” Ros laughs.

From curls to the kitchen

Ros grew up in Longford near Launceston and when she finished school, trained as a hairdresser. She opened her own hair salon in the area, and then stayed home with her two sons for a year when they were little.

“But I was very bored,” she says. “Staying at home didn’t do it for me.”

She’d nursed her Mum, who was a diabetic, for many years, and found herself drawn to the aged care industry. So she signed up as a “tea lady” at an aged care facility which was then taken over by Uniting Agewell.

Ros and the other staff were redeployed to Uniting AgeWell Aldersgate Community Kings Meadows and Newnham Community Aldersgate and so, 34 years ago, Ros found herself working in the kitchens at the former site.

She was promoted to catering manager and then 10 years ago, took up her current role, which entails overseeing laundry, cleaning and kitchen services at these two facilities as well as Uniting AgeWell Latrobe Community Strathdevon.

Pressure-cooker role

Ros’ says while her role is both demanding and high-pressured, she loves it. But what has changed most over the years, is the preparation of food and the menu.

“There are very stringent rules and regulations in place today regarding food handling,” Ros says. “And the menus are scientifically and medically informed by the best dietician advice.”

She still enjoys tasting meals for quality control – and lamb shanks and bread and butter pudding are her favourites.

Her management style is to lead by example. And she’s had enough hands-on experience to ensure the example she sets is very high.

A generous serving of wisdom

Ros has always just rolled up her sleeves and got the job done. She was based at Strathdevon during the COVID-19 pandemic, and with no hairdressers allowed on site, whipped out her trusty pair of scissors and cut residents’ hair.

Ros is stoic. She also lived alone in her son’s caravan in a nearby caravan park during this time to ensure she was close to the facility and to further reduce any risk of contracting the virus.

She brushes off living in a caravan during a bitter Tasmanian winter. “It’s well equipped, it was absolutely fine,” she says.

Ros is a great believer that knowledge between the generations can be shared. When she enrolled for her diplomas aged in her late 50’s, she was the oldest student doing the courses. “But I learned from the younger ones, and they learned some home-spun cooking ideas from me too!” Ros says.

And her advice to ambitious younger people in the workforce is: “Do the hard yards, be prepared to start at the bottom and work your way up.”

“Some people are very picky about what they do,” Ros explains. “I have always been grateful to have a job, I have never baulked at weekend shifts, or long hours. I just get on with it.”

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