Lead Nutrition Care Assistant in Largo, FL at HealthTrust

Date Posted: 4/5/2018

Job Snapshot

  • Employee Type:
    Full-Time
  • Location:
    Largo, FL
  • Job Type:
    Health Care
  • Experience:
    Not Specified
  • Date Posted:
    4/5/2018

Job Description

Job Summary – Responsible for leading and coordinating activities of the call center staff, maintains timely reports to and from the facilities while processing patient orders in the call center. Culinary Patient Service Center serves as the primary contact for patients, family members and nursing staff seeking to submit patient requests and preferences for food, beverages and meal services, as well as those seeking to resolve foodservice issues and concerns. The Culinary Concierge functions in the division culinary patient call center, assuring a high level of customer service and patient satisfaction. The position works as part of the culinary concierge team, processing patient meal requests and completing diet office report processes. The Culinary Concierge answers calls, processes requests and enters required information into the patient’s meal record in Computrition Nutrition Care Management system (NCM).
 
Supervisor Manager, Culinary Patient Call Center
 
Supervises – Culinary Concierge position
 
Key Interactions – The Culinary Concierge will establish rapport with customers in efforts to develop confidence in Food and Nutrition Services and will relate to issues with empathy and urgency while focusing on customer relationships with timely follow up.
 
Duties (included but not limited to):
  • Answer calls in centralized call center for patient foodservice throughout the division, assuring appropriate and timely processing of patient food/beverage requests.
  • Complete assigned duties in the culinary patient call center, providing services that meet the needs of patients and the division, company and regulatory standards.
  • Assure timely and accurate processing of all meal orders, tray tickets, and diet office reports.
  • Identify, trouble-shoot and resolve issues presented by customers in a timely manner.
  • Notify Manager or on-duty lead of any unresolved issue and request assistance as necessary.
  • Demonstrate service excellence principles in all interactions with patients, family members and caregivers.  Assure patient safety, dignity and privacy at all times.
  • Maintain the strictest confidentiality regarding patients according to policy and procedures.
  • Establish and maintain rapport through effective communication and timely follow-up with customers, coworkers, management, and outside agencies.
  • Produce monthly meal count reports and provide to manager and enter for month-end reporting for assigned facilities.
  • Demonstrate personal responsibility for professional development.
  • Practice and adhere to the “Code of Conduct” philosophy and “Mission and Value Statement” as well as the Supply Chain "Core Values".
  • Perform other duties as assigned.
 
Knowledge, Skills & Abilities
  • Communication – communicates clearly and concisely both verbally and in writing
  • Customer orientation – establishes and maintains long-term customer relationships, building trust and respect by consistently meeting and exceeding expectations
  • Policies & Procedures – articulates knowledge and understanding of organizational policies, procedures and systems
  • Judgment – Makes decisions based upon job knowledge and experience. Considers all impacted areas in decision process. Seeks advice where applicable. Judgment sensible and reliable.
  • Interpersonal Skills – able to work effectively with other employees, patients and external parties
  • PC skills – demonstrates proficiency in Microsoft Office applications, Meditech, Business Objects, team rooms, and discipline-specific food management, diet office and point of sale applications, (Computrition), purchasing vendor applications and others as required
  • Basic Skills – able to perform mathematical calculations, balance and reconcile figures, punctuate properly, spell correctly and transcribe accurately

Job Requirements

Education
  • High School Diploma or equivalent (GED) required
  • Associate Degree or higher in related field preferred
 
Qualifications:
  • Knowledge of basic principles of nutrition as related to modified diets preferred.
  • 1-2 or more years in a previous lead position in a food service environment preferred.
  • Organizational, Verbal, Interpersonal Skills
  • Strong customer service abilities including effective listening skills.
  • Math, Analytical, Grammar/Spelling Skills
  • Read/Comprehend written instructions.
  • Ability to handle multiple priorities.
 
Experience:
  • 1-2 or more years in a previous lead position in a food service environment preferred.
  • Experience in hospital foodservice required, with 2-3 years diet office or customer service or related experience.  Previous experience in healthcare patient foodservice and/or call center environment preferred.
  • Knowledge of modified diets, foodservice and culinary activities and duties, terminology and nomenclature preferred.
  • Computer experience with all aspects of food service to include but not limited to Di Knowledge of basic principles of nutrition as related to modified diets preferred.
  • Organizational, verbal, interpersonal skills.
  • Strong customer service abilities including effective listening skills.
  • Math, analytical, grammar/spelling skills.
  • Read/comprehend written instructions.
  • Ability to handle multiple priorities.
  • Experience with office and/or call center processes preferred.
 
Certificate/License: N/A
 
PHYSICAL DEMANDS/WORKING CONDITIONS – Requires prolonged sitting, some bending, stooping and stretching.  Requires eye-hand coordination and manual dexterity sufficient to operate a keyboard, photocopier, telephone, calculator and other office equipment.  Requires normal range of hearing and eyesight to record, prepare and communicate appropriate reports.  Requires lifting papers or boxes up to (XX) pounds occasionally.    Work is an office environment.  Work may be stressful at times.  Contact may involve dealing with angry or upset people.  Staff must remain flexible and available to provide staffing assistance for any/all disaster or emergency situations. 
 
OSHA CATEGORY – The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere, might encounter potential exposure to body fluids).  Persons who perform these duties are not called upon as part of their employment to perform or assist in emergency care or first aid, or to be potentially exposed in some other way.