Tech

Location: Hiawassee

JOB TITLE:

Clientele Technician DEPARTMENT:
Housing SUPERVISOR:
Executive Director/House Manager DATE WRITTEN: 1998

DATE REVISED:
April 4, 2011

QUALIFICATIONS:

Experience:

Experience in health care facilities is preferred.

POSITION SUMMARY:

Perform duties in caring for clients/service recipients at facility; work under supervision of executive director; execute client assessment and service plans; provide for safety, comfort and well being of client/service recipient.

Prepare, cook, season and serve adequate, attractive, nutritious, and balanced meals, including meat, fish, fowl, vegetables, fruit soups, salads, desserts, breads and pastries, as specified and scheduled by the menus.

The person holding this position is delegated the responsibilities for caring out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

Job knowledge of procedures and techniques involved in administering simple treatment and providing client-care services. Understanding of standard techniques used in providing personal services for client/service recipient and in caring for equipment and supplies. Service recipients understanding of basic asepsis and sterile techniques to avoid infection of clients/service recipient and self, or contamination of equipment and supplies. Be aware of the assessment process, and the development and execution of service plans.

Ability to cook a variety of foods; aware of special diets, seasoning requirements, cooking times, temperature control; ability to estimate quantities of food required, limit waste and utilize leftovers while serving attractive, appetizing meals.

Perform duties in accordance with established methods and techniques and in conformance with recognized standards. Provide maximum client-care services within limits defined by delegated tasks.

Other:
Exhibits genuine interest in clients; patience and tact in dealing with clients, families and visitors; initiative and judgment in recognizing symptoms indicative of client’s adverse reactions to treatments; willingness to perform a variety of simple repetitive tasks.

FUNCTIONS:

Assure that beds are made daily, changing linens per facility policy and as needed.

Measure and record clients’/service recipient’s heights and weights.

Take temperature, pulse, respirations, and blood pressure as directed by the house manager/executive director, and/or facility nurse.

Assist clients/service recipients in activities of daily living.

Distribute meals and assist clients/service recipients as needed.

Observe and document food, nourishment, and fluid intake of each client.

Assure that client/service recipient bedside area is clean at all times and personal belongings in orderly arrangement.

Ensure client/service recipient privacy, respect and dignity.

Assist in orientation of new Medical Records.

Participate in in-service programs and/or staff meetings.

Exhibit and perform proper hand washing techniques.

Maintain proper infection control procedures when handling clothing and linens.

Detect, correct, and report to the house manager/executive director any unsafe conditions, which may result in bodily injury or fire.

Receive oral reports and written assignments at beginning of each shift.

Provide maximum client-care services to assure the well being of clients to the greatest degree.

Execute duties and responsibilities in conformance with established routine.

Assure physical and mental comfort, safety, and mental well being of clients/service recipients.

Assist in daily requirements and tasks in care and treatment of clients, such as toileting, grooming, bathing, dressing, feeding, observing intake of food, care of hair and nails, responding to calls, moving clients from area to area, etc.

Detect and correct situations that have a probability of causing accidents or injuries to clients.

Observe and report symptoms, reactions, and changes in clients/service recipients.

Possess knowledge of procedures and techniques.

Understand standard techniques in personal service-care of clients/service  aware of sterile procedures and avoid contamination.

Use universal precautions.

Encourage and motivate clients/service recipients to participate in recreational, and other rehabilitative measures to promote activity of mind and body.

Foster self-respect and esteem by recognizing, accepting, and respecting those entrusted to his/her care.

Check clients/service recipients frequently, and before going off duty, to be sure that they are clean.

Handle and prepare food that is palatable, appetizing, and attractive.

Comply with meal schedules.

Maintain and use equipment and supplies.

Document temperatures with every cooked meal.

Document temperatures for freezers and refrigerators accordingly.

Work cooperatively with other staff.

Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.

Follow standard recipes, but make independent decisions in line with current experience.

Understand…