• Dietary Clerk

    Job Locations US-OK-Oklahoma City
    Posted Date 1 month ago(5/24/2018 4:07 PM)
    Job ID
    2018-1126
    # of Openings
    1
    Division
    Valir Rehab Hospital-OKC
    Category
    Dietary
  • Overview

    POSITION PURPOSE:

    The Dietary Clerk assists with meal selection for the patient population, coordinates activities of the menu process and the kitchen to provide accurate meals per the Physician diet order, and assists with implementation of meal programs

    Responsibilities

    The Dietary Clerk assists with meal selection for the patient population, coordinates activities of the menu process and the kitchen to provide accurate meals per the Physician diet order, and assists with implementation of meal programs

    Qualifications

    POSITION REQUIREMENTS:

    Licenses or Certifications:  CPR Certification

    Total Education, Vocation Training, and Experience:  High School graduate or equivalent, experience in hospital

    or institutional food service working with patient/modified menus and basic knowledge of modified diets and diet office routine preferred.

     

    Skills and Abilities:

    Ability to comprehend selective menus;

    Basic knowledge of patient diet requirements;

    Ability to show initiative

     

    PROTECTED HEALTH INFORMATION:

    Position has Limited Access to Protected Health Information of patients on caseload.

     

    Proficiency or Productivity Standards:

    Organize and prioritize tasks and projects

    Accurately complete job responsibilities within the specified time constraints to meet the needs of patients, regulatory standards and customer satisfaction

     

    Physical ReQUIREMENTS:

    ESSENTIAL FUNCTIONS:

    Ability to speak, hear, and read English

    Ability to taste and smell

    Ability to discern temperature, texture, size, and shape

    “Exceptional attendance is a requirement in order to fulfill role expectations.”

     

    CRITICAL DEMANDS:

    Lift up to 20# from floor to 36” and from 36” to 64” (Occasional)                         Sitting(Constant)

    Walk up to .25 miles(Occasional)                                                                    Stand(Occasional)

    Sustained forward bending in sitting(Occasional)                                         Repetitive Squat(Occasional)

    Push/Pull up to 75#of force at 36”(Occasional)                                            Kneel(Occasional)

    Repetitive Squat(Occasional)                                                                           Full body range of motion(Constant)

    Grasp of various sizes and weights up to 50#(Constant)                                             Sustained squat(Occasional)

    Balance(Continuous) In walking, standing, carrying, moving patients, and equipment, etc.

     

    Working Conditions:

    Potential hazards include:

    Exposure to

    None

    Some

    Frequent

    Very Frequent

    Exposure to

    None

    Some

    Frequent

    Very Frequent

    * toxic/caustic chemicals

     

    X

     

     

    *blood or body fluids

     

    X

     

     

    *extreme conditions, hot or cold

    X

     

     

     

    *communicable diseases

     

    X

     

     

    *dust/fumes/gases (including asbestos)

     

    X

     

     

    *unprotected heights

    X

     

     

     

    *moving mechanical parts

     

    X

     

     

    *CRT (computer) monitor

    X

     

     

     

    *potential electric shock

     

    X

     

        

    *frequent, repetitive motions

    X

     

     

     

    *x-ray electro-magnetic energy

    X

     

     

     

    *Other (as listed)

     

     

     

     

    *high pitched noises

    X

     

     

        

     

     

     

     

     

    *needles or other sharp objects

    X

     

     

        

     

     

     

     

     

     

    MACHINES/EQUIPMENT USED

    Equipment used but is not limited to: steam table, ovens, grills, steamer, slicer, ranges, dish machine, blender, food processor and all cooking utensils.  Assumes responsibility for equipment, inventory, safety, and security of assigned facilities.