Current jobs related to Diet Aide Clerk - Fremont - Washington Hospital

DescriptionSalary Range: $29.36 - $36.51 plus applicable per diem differentialJob DescriptionDivision: Operations and SupportJob Title: Diet Aide ClerkJob Code: 517Position SummaryProvides food and nutrition services to patients under the supervision of the Registered Dietitians and the Clinical Nutrition Manager and/or Director. Primary responsibilities include: clerical duties associated with patient food/outpatient services; obtaining menu selections from patients that are compliant with the diet order and the nutrition plan of care; incorporating age-specific needs in daily tasks: managing resources in a cost-effective manner; participating in Lean process improvement activities, and applying The Joint Commission and/or other regulatory standards in the provision of nutrition services; maintaining competency and skills to perform job responsibilities. In addition to performing the essential functions listed, may also be assigned other duties as required. Statement of AccountabilityReports to: Clinical Nutrition Manager (CNM) and/or DirectorSupervised by: Dietitians1Job Description Template - Revised 10/12/04QualificationsEducationLicensureWork ExperienceSkills/computer/ specific technicalOther qualifications, miscellaneousSpecify if qualifications are Required or PreferredRequired: High school diplomaPreferred: Bachelor's degree in Dietetics, Food and Nutrition or related field at an accredited institutionOr matriculating to a Bachelor's degrees in Dietetics, Food and Nutrition or related field at an accredited institutionNonePreferred: Experience as a diet aide clerk or related position in acute careRequired: Communicates clearly and effectively in both written and verbal form (English)Possesses general experience and knowledge of word processing equipment, printers, adding machine, and copier.Preferred: BilingualEssential Job ResponsibilitiesAchieving ResultsKey Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivityCompiles data for daily/monthly Activity Census Report and enters in the computer.Maintains productivity standards and practices effective time management and prioritizing of tasks.Completes all job-related paperwork in a thorough and timely manner.Demonstrates SkillKey Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safetyDemonstrates knowledge of the significance of food safety/foodborne illness and allergies in caring for patients.Uses methods for modifying menus to reduce fat, sodium and sugar, as necessary.Obtains food preferences/intolerances from patients.Assists patients with menu selections that conform to the diet order, allergies, personal/religious/cultural food preferences, age-specific needs, and nutrition plan of care.Encourages patient selection of featured menus to promote nutritional adequacy of intake; reports dietary concerns to the dietitian.Maintains timely and accurate information in the patient card index.Manages all clerical aspects of tray tickets in preparation for tray line.Assists with data entry and processing of labels for nourishments and tube feedings.Disseminates information to the appropriate staff members (patient issues/requests, undefined allergies, etc.). Prints tally sheets for food production and makes ongoing production adjustments based on patient needs.Processes all charges for enteral feedings.Supports and promotes the organizations' infection control, safety, risk management, customer/guest relation programs.Planning & CoordinatingKey Components: delegates, decision making, problem solving, management of resourcesUses appropriate methods of problem solving and decision making.Assesses multiple demands/competing priorities and identifies necessary resources to handle critical work demands.Maintains an accurate log of phone calls.Schedules outpatients and provides "reminder' calls for appointments. Negotiates scheduling needs with CNM and/or Director.Uses department resources prudently.ProfessionalismKey Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentialityCommunicates effectively with co-workers, the health care team, patients, family, and visitors; modifies the delivery and complexity of information based on individual needs and the situation.Adheres to customer service practices and key phrase concepts.Serves as a role model to demonstrate the value of caring for people in the organization, particularly the patients and food service customers.Places a high priority on the satisfaction of those served and understands top drivers of patient satisfaction.Handles patient food complaints with appropriate follow-up and communication with the supervisor/manager.Adapts well to changes in job duties and responsibilities.Understands, supports and demonstrates commitment to team goals.Demonstrates willingness to assist in other areas of need to accomplish broader goals. Identifies and communicates the department mission, vision, goals and objectives.Attends department meetings and in-services per policy.Takes responsibility for information disseminated in the department-bulletin boards, posted materials, mail, etc.Adheres to the Code of Ethics for the organization.Demonstrates accountability for the proper use of patients' protected health information.Improving the OrganizationKey Components: performance improvement, quality initiativesParticipates in Quality and Process Improvement activities.Demonstrates knowledge of the importance of learning and implementing new techniques and methods to improve outdated activities.Consults with the CNM and/or Director when inconsistencies exist between actual performance and expected outcomes-initiates corrective actions.Self-DevelopmentKey Components: maintain license/certification, education and trainingCompletes assigned annual in-services and mandatory events for the department and hospital.Assesses need for individual development and implements a plan for growth, annually with the CNM and/or Director.Regulatory ComplianceKey Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policiesResponsible for all regulatory tasks associated with the position and current performance of the associated indicators on the Quality Control Report.Responsible for all department policies and procedures that pertain to the position.Infection ControlKey Components:Prevents the acquisition of Hospital Acquired Infection by adhering to hand hygiene practices and infection control policies and proceduresPatient First EthicEnhancing the Patient ExperienceKey Components:Routinely performs acts of kindness to patients.Consistently exceeds patient expectations.Consistently recognized by patients, peers and managers for exhibiting compassionate patient care.Embraces organization changes in relationship to compassionate patient careConsistently listens and empathetically responds to patient concerns.Consistently follows Patient First EthicPromotes commitment to Washington Hospital Healthcare System's key behaviors and service standards, policies and procedures to ensure provision of high quality patient/guest-centered care/service.Integrates the best current evidence with expert knowledge and patient/family preferences and values for the delivery of optimal care.Recognizes the patient or designee as the source of control and full partner in providing compassionate and coordinated care based on respect for patient's preferences, values, and needs.Adheres to the hospital's brand values in all work.Performs other related duties as required1Job Description Template - Revised 10/12/04Prepared by:Title: Director Food and Nutrition ServicesDate: 4/23/20Approved by:Title: Chief of the Patient ExperienceDate:4/23/20Personnel Office Review:Date:Revised Date:References:Academy of Nutrition and Dietetics: Revised 2017 Standards of practice in Nutrition care and Standards of professional Performance for Nutrition and Dietetics Technicians, Registered, The Academy Quality Management Committee, 2018.Essential Practice Competencies for the Commission on Dietetic Registration's Credentialed Nutrition and Dietetics Practitioners, 2019.Job Descriptions: Models for Careers in Dietetics, 3rd Ed. (eBook), Academy of Nutrition and Dietetics, 2015.1Job Description Template - Revised 10/12/04Physical RequirementsJob # 517 Job Title Diet Aide Clerk Physical Activities - General description. Show average time (0 - 8 hours) per workday. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl: Weight lifted / force exerted. Show average time (0 - 8 hours) per workday: 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying. Details of heaviest item/activity: Lifting and carrying menu blanks; no weight lifted above 25 pounds. Repetitive use of hands. Show average (0 - 8 hours) / workday: Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))Dexterity: Simple grasping Power grasping Fine manipulation.Describe any special activity: Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 - 8 hours) workday: Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)Describe any special activity: Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more). 1Job Description Template - Revised 10/12/04Specific Vision Requirements: Color Vision (ability to identify and distinguish colors) Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point) Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)1Job Description Template - Revised 10/12/04Describe any special vision requirement: Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.1Job Description Template - Revised 10/12/04Describe any special hearing requirement: Work Environment - This job requires exposure to the following environmental conditions: Blood or body fluids e. Toxic or caustic chemicalsi. Electrical shock risk. Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation Work near moving mechanical parts g. Extreme cold (non-weather)k. Vibration Fumes or airborne particles h. Extreme heat (non-weather) Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud Other (if applicable): 1Job Description Template - Revised 10/12/04Remember to update header & footerJob Hazard AnalysisDepartment: Food and Nutrition Services Job Code: 517 Hazards Which May Be EncounteredInjuryMethods To Prevent InjuriesLifting Objects/PatientsBack InjuriesHerniasUnderstand A&P of back, causes of back pain, preventive approaches, use of aids when lifting.Preventive measures when lifting and use aids when lifting.Slip/Trip/Falls Contusions, Sprains, StrainsAvoid undue speed. Use handrails. Clean up spills immediately.Fires & Natural DisastersBurns & All Types of InjuriesRecognize possible causes of fires. Smoking materials, faulty equipment. Employees should educate patients. Compressed gasses are flammable & under pressure so must be handled with care. Workers need to be familiar with disaster plans and know exit routes.Electrical HazardsShocks & BurnsBe aware of unsafe equipment and appliances. Attend electrical safety classes and seek assistance if any unsafe areas are noted.AssaultsMinor Injury to DeathEmployees need to be cognizant to potential dangers to ensure safety. Awareness of existing security measures and defensive behavior can protect employee from assaults.Needles & SharpsCuts, Punctures, LacerationsSharps should be discarded in designated containers. Employees should exam & handle soiled linens & similar items as if they contained hazardous items.Obstacles & Broken ObjectsAbrasions, Contusions, and LacerationsArrange furniture to allow free movement about the room. Keep doors & drawers closed when not in use. Clean/discard broken objects properly (i.e. broken glass should be swept up - not picked up with fingers).Possible Exposures to Infections Hepatitis/Tuberculosis/Cytomegalovirus/Varicella/AIDS/Herpes/Staph Infections, Lice/Scabies/RubeolaInfectionUse Infection Control procedures as defined in Infection Control manual. These include handwashing, protective clothing, knowing the risks. Label linens and wastes properly.Possible exposure to acids & other chemicals used within the hospitalRefer to MSDS'sEmployees should follow procedures as explained in their department Hazardous Material training and refer to MSDS's before using/handling any chemical. Follow procedures and do not use any chemical without proper labeling.Hazards Which May Be EncounteredInjuryMethods To Prevent InjuriesLatexDermatitis to deathAlert supervisor if you feel that you are allergic to latex materials. Use non-latex gloves for sterile procedures.Soaps, Detergents, Cleaning SolutionsDermatitisFollow Departmental procedures. Protective clothing is available if Dept. is unable to substitute agents that do not cause dermatitis.Ergonomic ProblemsWide Variety of Musculoskeletal nervous disordersBody mechanics, positioning of equipment/furniture, and repetitive actions can cause employees to experience a variety of physical problems. Employees should follow safe body mechanics as described in hospital education. Employees are encouraged to seek assistance from their supervisor if they feel a task is causing them to experience physical problems. Work site evaluation may be indicated and this should be discussed with manager. Possible Chemical ExposureRefer to MSDS'sEmployees work with a variety of chemicals within the lab setting. Employees receive training upon hire and also are expected to review the Chemical Safety Plan yearly. Employees are expected to follow safe working procedures as instructed.Possible exposure to radiationSterility, Cancer, Shortened Life ExpectancyWhen appropriate, employees should wear film badges (they are monitored routinely) and use lead aprons, gloves, or shields. Identify and appropriately manage radiation therapy patients and their secretions.Possible Exposure to Chemotherapeutic AgentsRefer to MSDS'sEmployees involved in preparation or administration of chemotherapy drugs have potential for exposure. Employees must undergo training in their department and should follow procedures as directed.Exposure to Video Display TerminalsEye strain & stress in addition to ergonomic complaintsIt is unknown if significant visual dysfunction results from long-term use of VDT's. Problems may be controlled with control of lighting and glare, the color contrast, and workers should have adequately corrected vision. Employees should seek assistance from their supervisor if they feel VDT is causing problems for them.1Job Description Template - Revised 10/12/04Washington Hospital Health System does not utilize any form of electronic chatting, such as Google chat for the purposes of interviewing candidates for employment. If you are contacted by any entity or individual attempting to engage you in this format, do not disclose any personal information and contact Washington Hospital Healthcare System.