This company is committed to hiring Veterans

Clinical Nutrition Assistant II

This job is no longer active. View similar jobs.

POST DATE 9/1/2016
END DATE 11/3/2016

Methodist Houston, TX

Company
Methodist
Job Classification
Full Time
Company Ref #
26223
AJE Ref #
576049438
Location
Houston, TX
Experience
Mid-Career (2 - 15 years)
Job Type
Regular
Education
High School Diploma or GED

JOB DESCRIPTION

APPLY
Job Summary

The position of Clinical Nutrition Assistant II is responsible for performing customer-oriented telephone activities and various background operational duties relating to obtaining Room Service orders and the entry of meal selections via the departmental computerized software. For patients on Traditional Menu Service, the CNAII organizes menus by unit and utilizes departmental computerized software to supplement menus for patient meals that have not been ordered. Responsible for the calculation; delivery and charging of enteral nutrition products to the patients bedside or patient care unit.

Completes approved number of required customer service and/or diet knowledge inservices. Always uses the ICARE values and Service Pride standards. Communicates with peers and management regarding identified hazards in the work place. Follows all safety/sanitation rules while on the job. Reports accidents promptly and corrects minor safety hazards. Follows all departmental policies and procedures and must comply with the City of Houston Food Ordinance.

PATIENT AGE GROUP SERVED

* Neonate (Birth to 28 days)

* Infants/Toddlers (29 days to 18 months)

* Toddler (18 months to 3 years)

* Preschooler (3-6 years)

* School Age (6-12 years)

* Adolescence (12-18 years)

* Young Adult (19-40 Years)

* Middle Adult (40-65 Years)

* Mature Adult (65 years and older)

HOUSTON METHODIST EXPERIENCE EXPECTATIONS

I. Provide personalized care and service by consistently demonstrating our I CARE values:

INTEGRITY: We are honest and ethical in all we say and do.
COMPASSION: We embrace the whole person including emotional, ethical, physical, and spiritual needs.
ACCOUNTABILITY: We hold ourselves accountable for all our actions.
RESPECT: We treat every individual as a person of worth, dignity, and value.
EXCELLENCE: We strive to be the best at what we do and a model for others to emulate.

II. Focuses on patient/customer safety
III. Delivers personalized service using HM Service Standards
IV. Provides for exceptional patient/customer experiences by following our Standards of Practice of always using Positive Language (AIDET, Managing Up, Key Words)
V. Intentionally rounds with patients/customers to ensure their needs are being met
VI. Involves patients (customers) in shift/handoff reports by enabling their participation in their plan of care as applicable to the given job

PRIMARY JOB RESPONSIBILITIES

PEOPLE (20%)

1. Anticipates the need of the patient and responds appropriately
2. Interacts with patients, family members and/or nursing on a daily basis.
3. Works with the Clinical Nutrition Assistant I to ensure patients selections are communicated to Trayline.
4. Communicates clearly to convey information effectively whether verbally or in writing.
5. Communicates with unit and on-call Dietitian to clarify discrepancies in diet orders and to ensure patient needs are met.
6. Promotes, develops and sustains teamwork.

SERVICE (20%)

1. Possesses, displays and maintains a patient centered and service minded attitude toward patients
2. Demonstrates active listening skills in giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
3. Demonstrates proper phone etiquette
4. Actively looks for ways to help people.
5. Demonstrates skills and ability to assist customers (e.g., patients, nursing, family members, physicians, intradepartmental staff) in obtaining services and respond in a timely manner to customers requesting assistance.
6. Makes good use of time.
7. Demonstrates the ability to dispatch orders in a timely manner upon receipt.
8. Enters census for trays provided to guest and outpatient areas.
9. Demonstrates the ability to accurately enter Room Service orders into the computerized departmental software.
10. Demonstrates competency in utilizing the computerized departmental software in recording information (allergies, late/hold, paper service, notes, etc) in the proper manner so that concise instructions relating to patient care are maintained and followed.
11. Demonstrates ability to effectively operate without error the following types of equipment: hospital phone system, wireless paging, fax machine, laser printers, and copier.
12. Able to navigate and confirm patients diet orders and notes in MethOD.
13. Follows the proper procedure for guest trays and Fondren 12 trays (FNS-PS 366).

QUALITY/SAFETY (20%)

1. Adheres to hospital polices and procedures regarding patients rights, privacy and confidentiality.
2. Matches the HIS (Hospital Information System) and CBORD patient meal worksheets with the computerized departmental software sheets to determine accuracy of information received through the orders interface.
3. Confers with patients by phone to obtain their Room Service meal request using the computerized departmental software.
4. Displays appropriate knowledge of diets when negotiating alternatives to selections when items requested are not allowed on the patients diet or when greater variety is needed, offers items from the Or if You Would Prefer Menu to increase patient satisfaction with service.
5. Resolves promptly any issues, which may occur with any of the patient dining services programs and refers complaints to the appropriate departmental staff member for investigation and follow up.
6. Properly enters menu selections for patients on paper menus with accuracy and consistency.
7. Utilizes proper procedure for handling, sorting, inputting and tallying traditional menus.
8. Utilizes proper procedure for processing outpatient center menus, research study patient menus, WP 9/10 test trays and dining room list, and others menus as needed.
9. Communicates pertinent information (difficulty eating, poor appetite, nourishment concerns, formula usage, requests to see the Dietitian, nutrition consult orders) to ensure proper handling and timely processing of information.
10. Produces and promotes activities that provides high quality results in a timely manner.
11. Demonstrates effective organizational skills to ensure that the workload is processed quickly and efficiently.
12. Provides accurate documentation of work performed.

FINANCE (20%)

1. Inventories and keeps office supplies at pre-established amounts to reduce waste and stay within budgeting funds.
2. Charges and credits patients for the appropriate amounts of enteral products delivered or returned.
3. Demonstrates skills and ability to utilize the Excel software in the documentation of pertinent census data (e.g. tray delivery times, guest trays, outpatient trays, enteral products) for use in completing financial reporting

GROWTH/INNOVATION (20%)

1. Demonstrates skills and initiative in problem-solving and improving productivity.
2. Demonstrates skills and ability to handle complaints and resolves problems in the absence of the Supervisor/Team Leader.
3. Utilizes good judgment in professional decision-making.
4. Demonstrates skills and ability to obtain as well as analyze pertinent information in order to make informed decisions.
5. Develops and maintains a working knowledge and understanding of the HIS, MethOD and CBORD systems as well as the computerized departmental software system and office equipment.
6. Demonstrates the ability to utilize the HIS, MethOD and CBORD systems to accurately note patient preferences using information received from the tray check sheets, fax machines, printer, patient, nursing or the Dietitian/Dietetic Technician.

This job description is not intended to be all inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.


EDUCATION REQUIREMENTS

High School Diploma or GED required.


EXPERIENCE REQUIREMENTS

Minimum of 1-year diet office, dietetic field