Diet Aide Clerk (Per Diem) (Variable)

Washington Hospital -
Fremont, CA

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Job Details

Per diem

Qualifications

Computer operation
Word processing
Computer literacy
Copy machines
English
High school diploma or GED

Full Job Description

Salary Range: $33.74 - $41.96 + applicable differentials
Job Description

Division: Operations and Support

Job Title: Diet Aide Clerk

Job Code: 517

Position Summary

Provides 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 Accountability

Reports to: Clinical Nutrition Manager (CNM) and/or Director

Supervised by: Dietitians

Qualifications

Education

Licensure

Work Experience

Skills/computer/ specific technical

§ Other qualifications, miscellaneous

Specify if qualifications are Required or Preferred

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 degrees in Dietetics, Food and Nutrition or related field at an accredited institution

None

Preferred: Experience as a diet aide clerk or related position in

acute care

Required:

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: Bilingual

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 organizations’ 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.

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 Infection by adhering to hand hygiene practices and infection control policies and procedures

Patient First Ethic

Enhancing the Patient Experience

Key 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 care

Consistently listens and empathetically responds to patient concerns.

Consistently follows Patient First Ethic

1. 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:

Title:

Director Food and Nutrition Services

Date:

4/23/20

Approved by:

Title:

Chief of the Patient Experience

Date:

4/23/20

Personnel 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.

Physical Requirements

Job # 517 Job Title Diet Aide Clerk

1. Physical Activities – General description. Show average time (0 – 8 hours) per workday.

a. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

b. Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

c. Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

d. Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

e. Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:

2. Weight lifted / force exerted. Show average time (0 – 8 hours) per workday:

a. 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

b. 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

c. 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

d. Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.

e. Details of heaviest item/activity: Lifting and carrying menu blanks; no weight lifted above 25 pounds.

3. Repetitive use of hands. Show average (0 – 8 hours) / workday:

a. Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

b. Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))

c. Dexterity: Simple grasping Power grasping Fine manipulation.

Describe any special activity:

4. Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 – 8 hours) workday:

a. Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Describe any special activity:

5. Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more).

Specific Vision Requirements:

a. Color Vision (ability to identify and distinguish colors)

b. Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)

c. Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)

Describe any special vision requirement:

6. Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.

Describe any special hearing requirement:

7. Work Environment - This job requires exposure to the following environmental conditions:

a. Blood or body fluids e. Toxic or caustic chemicals i. Electrical shock risk.

b. Wet, humid conditions (non-weather) f. Outdoor weather conditions j. Risk of radiation

c. Work near moving mechanical parts g. Extreme cold (non-weather) k. Vibration

d. Fumes or airborne particles h. Extreme heat (non-weather)

l. Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud

8. Other (if applicable):

Remember to update header & footer Job Hazard Analysis

Department: Food and Nutrition Services Job Code: 517

Hazards Which May Be Encountered

Injury

Methods To Prevent Injuries

Lifting Objects/Patients

Back Injuries

Hernias

Understand 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, Strains

Avoid undue speed. Use handrails. Clean up spills immediately.

Fires & Natural Disasters

Burns & All Types of Injuries

Recognize 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 Hazards

Shocks & Burns

Be aware of unsafe equipment and appliances. Attend electrical safety classes and seek assistance if any unsafe areas are noted.

Assaults

Minor Injury to Death

Employees need to be cognizant to potential dangers to ensure safety. Awareness of existing security measures and defensive behavior can protect employee from assaults.

Needles & Sharps

Cuts, Punctures, Lacerations

Sharps should be discarded in designated containers. Employees should exam & handle soiled linens & similar items as if they contained hazardous items.

Obstacles & Broken Objects

Abrasions, Contusions, and Lacerations

Arrange 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/Rubeola

Infection

Use 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 hospital

Refer to MSDS's

Employees 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 Encountered

Injury

Methods To Prevent Injuries

Latex

Dermatitis to death

Alert supervisor if you feel that you are allergic to latex materials. Use non-latex gloves for sterile procedures.

Soaps, Detergents, Cleaning Solutions

Dermatitis

Follow Departmental procedures. Protective clothing is available if Dept. is unable to substitute agents that do not cause dermatitis.

Ergonomic Problems

Wide Variety of Musculoskeletal nervous disorders

Body 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 Exposure

Refer to MSDS's

Employees 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 radiation

Sterility, Cancer, Shortened Life Expectancy

When 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 Agents

Refer to MSDS's

Employees 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 Terminals

Eye strain & stress in addition to ergonomic complaints

It 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.

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Position Summary

Performs other related duties as required

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