Avita Health System currently operates three major healthcare facilities and 31 clinic locations throughout North Central Ohio. Within the last three years, the system has tripled in size branching out into ten communities throughout the region. There are over 1,800 employees and 110 employed member multispecialty group of physicians and advanced practitioners that provide these communities with optimal, high-quality healthcare. In 2015, Avita has received a national award, placing them in the top 10 percent nationally in customer service.
Avita Health System continues to grow, and with our expansion we have various open positions in our Bucyrus, Galion and Ontario locations.
We are currently accepting resumes & applications for the following position, located at our Ontario, Ohio location:
The dietary office clerk is responsible for the accuracy and quality of all patient meals being served. They must be able to use electronic medical records system for all diet information and consult the dietitian regarding nutritional and diet prescriptions.
DUTIES AND RESPONSIBILITIES
1. Accurately and neatly records current diet prescriptions using the electronic medical records system and add the information to the cardex; including all allergies, nourishments and tube feeding's.
2. Always implements phone orders for new admissions, diet or room changes. Following the red rule on patient identifiers.
3. Accurately completes nourishment lists 10:00 a.m., 2:00 p.m. and H.S. feedings.
4. Organizes patient menus neatly and accurately with correct room number, name, and birthday.
5. Makes all attempts to use patient's menu selection rather than sending the house diet whenever possible.
6. Consistently handles issues with food preferences independently but consults with the clinical dietitian when necessary.
7. Maintains a record of patient's food preferences, allergies, and intolerances. Records information on diet history.
8. Checks electronic medical records system just prior to service for accuracy; checks room number and diet; removes discharges, and includes menu for new admissions.
9. Accurately take menu selections over the phone using proper scripting. Informs cooks of any necessary food items needed.
10. Checks all completed meal trays for accuracy and quality using the menu check sheets and meal visual guide.
11. Accurately calculates tube feedings – sends proper supplies needed.
12. Marks menus neatly with accuracy including measurements, fluid restrictions, sodium restrictions, etc.
13. Follows cash handling procedures and ensures cash drawers are ready for the next day and notify when change is needed.
14. Takes menu orders from patients and ensures meals are sent to rooms in 30 minutes or less; takes meal census and brings menus to production area.
15. Consults with clinical dietitian regarding nutritional problems and difficult diet prescriptions.
16. Demonstrates complete understanding of all policies and procedures concerning the position and related responsibilities, as outlined on the Ellucid Policy Manager.
17. Demonstrates a cost-conscious attitude in the daily operation of food service; practices costs control measures.
18. Demonstrates the ability to observe all safety precautions in performing regular duties; knows how to lift properly and how to avoid careless accidents.
19. Consistently demonstrates the ability to assess a situation, consider alternatives, and choose the appropriate course of action within the scope of the position.
20. Consistently demonstrates competence in day-to-day scheduling of duties by completing tasks on time with little assistance required from others.
21. Demonstrates a pro-active attitude and seeks to remedy situations before an accident or mistake is made; reports malfunctioning equipment immediately.
22. Reports to director/supervisor any suggestions for positive changes or recommendations within the scope of the department function and in view of existing policies and procedures.
23. Consistently demonstrates a willingness to assist with tasks that need to be completed.
24. Demonstrates a consistent level of performance; avoids periods of extremely high activity and low activity.
25. Performs other duties as assigned.
26. Adheres to dress code, appearance is neat and clean.
27. Completes annual education requirements and maintains competence and certification as appropriate to the position.
28. Maintains regulatory requirements, including all state, federal and the accrediting body regulations.
29. Maintains and ensures patient and employee confidentiality at all times.
30. Reports to work on time and as scheduled as well as being available to work flexible hours as necessary.
31. Wears identification while on duty.
32. Uses computerized punch time system and completes time edit sheets correctly.
33. Completes inservices and returns in a timely fashion.
34. Attends annual review and department inservices, as scheduled.
35. Attends staff meetings annually, reads and returns all monthly staff meeting minutes and memos.
36. Actively participates in performance improvement and continuous quality improvement (CQI) activities.
37. Demonstrates professionalism and courtesy when dealing with ALL people (i.e. staff, managers/supervisors, administration, patients, visitors, physicians).
38. Represents the organization in a positive and professional manner including in the community.
39. Adheres to the Standards of Behavior established by the organization.
40. Communicates the mission, vision and values of the facility.
41. Exhibits and practices good customer service skills with both internal and external.
• High school graduate or equivalent.
• Certified in ServeSafe.
• Minimum of two years of experience in a customer service role.
• Experience working in Customer Service.
• Previous experience working with patient menus/diets.
• Ability to effectively use a computer and a variety of software programs to compile, organize, analyze and display data, trends and information.
• Ability to give and support the highest level of patient/customer satisfaction at all times.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• For physical demands of position, including vision, hearing, repetitive motion and environment, see following description.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising client care.
40 hours per pay
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