Tech

Job Details Location: Woodbury 1 Payroll – Woodbury, TN 37190 Salary: $11.00 Job Title Clientele Technician Department Housing Supervisor Executive Director/House Manager 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. Food Preparation 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. 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 recipients. Be 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 importance of proper food handling techniques and hazards of improper food handling. Be familiar with seasoning and cooking time required. Beware of cooking characteristics of various cuts of meat, fish, and fowl. Estimate quantities of food required and apportion servings while monitoring portion-control guidelines for individual clients. Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de‑bone, and trim meat, fish, and fowl. Taste and smell, and observe food to ensure conformity with recipes and appearance. Cook foods: Bake, roast, stew, and steam‑cook meats, fish, and fowl, basting as necessary to retain flavor; make gravies, stocks, dressing, sauces, and soups. Prepare cold meat, sandwiches, griddlecakes, cooked cereals, and beverages. Recognize significant changes in conditions of client during his/her shift or unit. Preparation and supervision of administration of medications and prescribed treatment. Supervise serving of prescribed diets and fluid intake. Document medications according to procedures. Direct and maintain documentation on his/her shift. Verify inventory of drugs covered by Controlled Substances Act of 1970. Participate in staff meetings. Physical Requirements Literate; the Clientele Technician should possess emotional maturity, integrity, poise, and dignity; and be able to withstand constant standing and walking during work periods, turning, stooping, bending, stretching, and lifting to assist clients, make beds, move equipment and perform other related tasks, which may include but are not limited to finger and hand dexterity to handle delicate instruments and other equipment and visual and hearing acuity to detect changes in client’s condition. Special Demands Must have a genuine interest for the mentally ill; willingness to work with realization that errors may have serious consequences for clients/service recipients; patience and tact in dealing with clients/service recipients, their families and visitors; some initiative and judgment in recognizing symptoms indicative of clients/service recipients adverse reactions to medications; willingness to perform a variety of simple repetitive tasks, many of which involve unpleasant conditions; rapidity and accuracy in preparing instruments and supplies for use within very limited periods of time. #J-18808-Ljbffr