Washington Hospital Healthcare System
Diet Aide Clerk (Per Diem) (Variable)
Washington Hospital Healthcare System, Fremont, California, us, 94537
Job Description
Salary Range: $32.21 - $40.06 + applicable differentials
Position
Division: Operations and Support
Job Title: Diet Aide Clerk
Job Code: 517
Position Summary Provides food and nutrition service 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 Accountability
Reports to: Clinical Nutrition Manager (CNM) and/or Director
Supervised by: Dietitians
Qualifications
Education
Required: High school diploma
Preferred: Bachelor’s degree in Dietetics, Food and Nutrition or related field at an accredited institution
or matriculating to a Bachelor’s degree in Dietetics, Food and Nutrition or related field at an accredited institution
Licensure – none specified
Work Experience
Preferred: Experience as a diet aide clerk or related position in acute care
Skills / computer / specific technical
Required: Communicates clearly and effectively in both written and verbal form (English)
Required: Possesses general experience and knowledge of word processing equipment, printers, adding machine, and copier
Preferred: Bilingual
Other qualifications, miscellaneous – None
Essential Job Responsibilities Achieving Results Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity
Compiles 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 Skill Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety
Demonstrates 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 organization’s infection control, safety, risk management, customer/guest relation programs.
Planning & Coordinating Key Components: delegates, decision making, problem solving, management of resources
Uses 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.
Professionalism Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality
Communicates 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 Organization Key Components: performance improvement, quality initiatives
Participates 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-Development Key Components: maintain license/certification, education and training
Completes 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 Compliance Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies
Responsible 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 Control Key Components: prevents the acquisition of Hospital Acquired Infections by adhering to hand hygiene practices and infection control policies and procedures.
Patient First Ethic Key Components: enhances patient experience through acts of kindness, exceeding expectations, recognition, empathy, commitment to brand values.
Promotes 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 required Prepared by Director Food and Nutrition Services – 4/23/20
Approved by Chief of the Patient Experience – 4/23/20
#J-18808-Ljbffr
Position
Division: Operations and Support
Job Title: Diet Aide Clerk
Job Code: 517
Position Summary Provides food and nutrition service 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 Accountability
Reports to: Clinical Nutrition Manager (CNM) and/or Director
Supervised by: Dietitians
Qualifications
Education
Required: High school diploma
Preferred: Bachelor’s degree in Dietetics, Food and Nutrition or related field at an accredited institution
or matriculating to a Bachelor’s degree in Dietetics, Food and Nutrition or related field at an accredited institution
Licensure – none specified
Work Experience
Preferred: Experience as a diet aide clerk or related position in acute care
Skills / computer / specific technical
Required: Communicates clearly and effectively in both written and verbal form (English)
Required: Possesses general experience and knowledge of word processing equipment, printers, adding machine, and copier
Preferred: Bilingual
Other qualifications, miscellaneous – None
Essential Job Responsibilities Achieving Results Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity
Compiles 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 Skill Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety
Demonstrates 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 organization’s infection control, safety, risk management, customer/guest relation programs.
Planning & Coordinating Key Components: delegates, decision making, problem solving, management of resources
Uses 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.
Professionalism Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality
Communicates 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 Organization Key Components: performance improvement, quality initiatives
Participates 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-Development Key Components: maintain license/certification, education and training
Completes 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 Compliance Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies
Responsible 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 Control Key Components: prevents the acquisition of Hospital Acquired Infections by adhering to hand hygiene practices and infection control policies and procedures.
Patient First Ethic Key Components: enhances patient experience through acts of kindness, exceeding expectations, recognition, empathy, commitment to brand values.
Promotes 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 required Prepared by Director Food and Nutrition Services – 4/23/20
Approved by Chief of the Patient Experience – 4/23/20
#J-18808-Ljbffr