General Purpose:

Perform direct resident care duties under the supervision of licensed nursing personnel. Assist with promoting a compassionate physical and psychosocial environment for the residents.

Essential Job Functions

This facility expects their employees to promote an atmosphere of teamwork with other employees and hospitality and comfort for its residents. Therefore, the following list of duties is not all-inclusive:

  • Provide personal care (i.e., grooming, bathing, dressing, oral care, etc.) of residents daily and as needed.
  • Change bed linen and maintain appropriate grooming supplies in resident room on a regular basis.
  • Ambulate and transfer residents, utilizing appropriate assistive devices and body mechanics.
  • Record resident vital signs, weights and measurements, intake and output, food consumption, and other information as assigned.
  • Routinely turn and position residents as necessary.
  • Observe residents carefully and report changes in condition to Charge Nurse.
  • Recognize a resident’s ability to make choices and support these within the constraints of the caregiving environment.
  • Participate in collecting data needed for the accurate completion of the MDS and the plan of care. Provide input to the nurses for development of the plan of care.
  • Provide adequate hydration to residents at regular intervals each day according to specific resident needs.
  • Prepare residents for each meal and transport to dining room (unless resident on bed rest) making sure that food tray is accessible, self-help devices are available (if needed), and assistance is provided to those residents who cannot feed themselves.
  • Keep an accurate record of food intake and output, as directed.
  • Maintain established housekeeping standards within assigned duty areas.
  • Assist nursing staff with the basics of aseptic and sterile techniques to avoid infection of residents and self-contamination of equipment and supplies.
  • Be alert for proper ventilation, temperature, light and noise control.
  • Take TPR, blood pressure, weighing of residents, etc. as directed.
  • Promptly answer call lights and other resident needs.
  • Utilize proper body mechanics when lifting or transporting residents.
  • Assist in the orientation and training of other staff, as requested.
  • Attend in-service education programs in order to meet facility educational requirements.
  • Be familiar with Standard Precautions, Exposure Control Plan, Fire Drill and Evacuation Procedures and know how to use the information.
  • Maintain confidentiality of resident and facility records/information.
  • Protect residents from neglect, mistreatment, and abuse.
  • Protect the personal property of the residents of the facility.
  • Must adhere to attendance standards per Attendance Policy.
  • General facility housekeeping.
  • Deep cleaning of resident rooms and bathrooms.
  • Others as directed by the supervisor or administrator.

Minimum Qualifications

The successful candidate must hold a High School Diploma or GED. Experience in senior resident services, social work, health care, or customer service is preferred. Strong verbal and written communications skills are essential. Also prefer that the candidate have experience in working with older adults and a knowledge of the aging process. A flexible work schedule is also a necessity.

Working Conditions

  • Subject to frustrations in meeting work demands due to frequent interruptions.
  • Fast paced, required to make decisions quickly
  • Involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
  • May work beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
  • Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
  • Subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
  • May be subject to the handling of and exposure to hazardous chemicals

Physical and Sensory Requirements

  • Assist in the evacuation of residents during emergency situations
  • Function independently, and have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
  • Meet general health requirements set forth by the policies of this facility, which may include a medical and physical examination.
Sitting 10-25%; Alertnates frequently to walking.
Walking 60-85%; Alternates frequently to standing and occasionally to sitting.
Standing 10-30%; Alternating frequently to walking and occasionally to sitting.

Lifting:

Weight Frequency Objects
1-10 lbs Constantly Resident personal items, linens, medical supplies, etc.
11-20 lbs Frequently Resident personal items, linens, medical supplies, etc.
21-35 lbs Occasionally Assistance to residents in ambulation, equipment.
36-50 lbs Rarely Transfer of resident, ambulation of residents, and equipment.
51-75 lbs Rarely Transferring of residents
75+ lbs Rarely Emergency situations

Carrying:

Weight Frequency Objects
1-10 lbs Constantly Resident personal items, linens, medical supplies, etc.
11-20 lbs Frequently Resident personal items, linens, medical supplies, etc.
21-35 lbs Occasionally Resident personal items, linens, medical supplies, etc.

Bending: Occasionally
Squatting: Rarely
Kneeling: Rarely
Climbing: Rarely
Reaching: Occasionally
Grasping: Occasionally
Fine Manipulation: Continuously
Driving: Rarely
Pushing: Frequently
Pulling: Frequently

Full Time Available

GENERAL PURPOSE

Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers.

RESPONSIBLE TO:

Director of Dietary / Dietary Manager / Assistant Dietary Manager

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation and cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must be able to read and interpret standardized recipes for quantity and quality food production.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and written instructions.
  • Must be able to read, write, speak, and understand English.
  • Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items.
  • Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements.
  • Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed.
  • Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled.
  • Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed.
  • Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place.
  • Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service.
  • Attends in-service and other necessary training.
  • Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment.
  • Communicates and cooperates with the staff, patients, and their families.
  • Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager.
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

Hiring for 2nd Shift/ Night Cook


General Purpose
Performs various duties associated with the production and service of patient meals.
RESPONSIBLE TO:
Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook
QUALIFICATIONS:
Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
Must have, or be willing to learn, food preparation, and simple cooking skills.
Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
Must be willing to perform repetitive tasks daily.
Must possess and use excellent customer service and communication skills.
Must be able to follow oral and/or written instructions.
Must be able to speak and understand English. May be required to have reading skills.
Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
Must be in good mental and physical condition.
Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
Must be able to work under supervision.
PHYSICAL DEMANDS:
Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
Must be able to carry out fine motor skills and manual dexterity requirements.
Must possess mental acuity high enough to adequately perform job requirements.
Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
Must be able to taste and smell foods to determine quality and palatability.
Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.
DUTIES AND RESPONSIBILITIES:
Are determined by the center and may include, but are not limited to the following:
Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
Communicates and cooperates with the staff, patients, and their families.
Sets up trays for service, sorts diet cards and/or selective menus.
Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
Busses tables in dining room; cleans/sanitizes table tops.
Attends in-service and other necessary training.
In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
Adheres to the dress code for the department.
Performs other tasks as necessary and appropriate.


Morning and Night Shifts Available

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

DEPARTMENT:

Nursing

SHIFT:

All Shifts

IMMEDIATE SUPERVISOR:

Director of Nursing, Assistant Director of Nursing

RESPONSIBLE FOR SUPERVISING:

Licensed Practical Nurses, Nursing Assistants and others as assigned

POSITION SUMMARY:

Supports the mission of NHC. Exemplifies “The Better Way” through leadership and demeanor. Represents the center in a positive manner both in the medical community and in the community as a whole.

QUALIFICATIONS:

Health – Ability to meet performance requirements

Education and Training:

  1. Graduate from an accredited school of nursing
  2. Maintains a current unencumbered licensed to practice in the state where employed
  3. Seeks opportunities for personal and professional growth. Attends continuing education offerings and through teaching and mentoring, contributes to the ongoing education of partners under his/her supervision

Job Knowledge and Capabilities:

  1. Is responsible for maintaining clinical competency as evidenced by application of integrated nursing knowledge and skills, leadership and communication skills.
  2. Utilizes the nursing process in assessment, planning and implementing care.
  3. Exhibits organizational ability related to work flow, prioritizing to meet the patient care needs
  4. Integrates current standards of practice as well as local, state, and federal regulations related to nursing services in the care of patients.
  5. Practices continuous quality improvement thinking and problem solving skills.

PERFORMANCE REQUIREMENTS:

Physical Demands:

  1. Able to be on feet standing or walking 8-12 hours per day
  2. Able to lift 60-70 lbs on occasional basis
  3. Able to bend, stoop, squat and twist numerous times a day
  4. Able to see and hear adequately in order to respond to auditory and visual requests
  5. Able to speak in clear, concise voice in order to communicate with patients who may be hearing impaired
  6. Able to carry out fine motor skills and manual dexterity

Specific Duties and Responsibilities Required:

  1. Working with the interdisciplinary care team, to assure accurate patient assessment and development/revision of individualized plans of care.
  2. Maintains open and ongoing communication with patients and families, providing opportunity and encouragement to participate in decision making.
  3. Assure that nursing partners have been assigned duties
  4. Make rounds, with specific attention to high acuity patients
  5. Monitor unit/units to ensure that appropriate nursing care (according to established policies and procedures) is being provided and that doctors and families are being notified of changes in patients’ condition
  6. Assume responsibility for assisting with meds and treatments as needed (including IV fluids and IV meds).
  7. Assist with admitting patients as required.
  8. Assist with hiring and in the orientation of new nursing partners
  9. Assures the personal dignity and physical safety of each patient. Assist patients to attain the highest level of self-care possible.
  10. Assist physician during rounds
  11. Supervise LPNs and other nursing partners as assigned. Complete performance evaluations as required (two times per year).
  12. Make changes in staffing schedule as indicated by absence and illness and contact additional help to assure staffing levels are maintained in order to meet the care needs of patients
  13. Carry out personnel disciplinary action(s) (written, verbal warnings, suspension and termination) promptly and effectively as stated in personnel policies and amendments.
  14. Maintain the security of the premises and direct unauthorized persons coming on the premises to leave
  15. Participate in ON-CALL Program
  16. Attend in-service education programs and participates in Silver Chair Training, as assigned, to learn new procedures, develop skills, etc.
  17. Leads by example and performs hands on care, answers call lights and assist C.N.A.’s in their duties when needed.
  18. Perform weekly skin assessments, incident reports, nursing summaries, recording of patient weights, alert charting, daily skilled nurses notes and other documentation as assigned.
  19. Relieve other shifts if needed
  20. Perform other duties as assigned

Other Demands:

  1. Willingness to work with the realization that errors may have serious consequences for patients.
  2. Patience and tact in dealing with patients.
  3. Review and practice the promises of NHC’s Better Way expectations.
  4. Willingness to perform a variety of simple repetitive tasks.
  5. Subject to night, weekend and holiday duty.
  6. Able to establish and maintain relationships with patients, family members, and other center personnel, while assuring confidentiality of patient information.
Apply online at nhcplacesumner.vikus.net
Weekend Nurse Supervisor available