Health Services Supervisor

Core Schedule:Monday – Friday 8:30am – 5:00pm; may include weekends or additional hours as necessary; varies depending on needs of the department.Role Summary:  Provides routine and emergency medical care for youth served by Boys and Girls Haven (BGH).  Supervise delivery of medical services, train agency staff and provide medical consultation as necessary.  Responsibilities will be accomplished under the direction of the Program Manager, Residential and within the framework of the purposes, policies and procedures of BGH.
Will also assist the Food Services Supervisor prepare and serve food.  In addition, will maintain safe food preparations, quality of services practices and cleanliness of kitchen and dining areas.  Follows all policies, procedures and regulations as related to the Food Services Department, Boys & Girls Haven (BGH) and appropriate regulatory agencies. 
Essential Functions: 

1. Work with agency personnel and external providers to coordinate the delivery of medical and psychiatric services for BGH clients.
2. Conduct initial health screenings of clients at intake when possible.  Complete all screenings within 48 hours of admission.
3. Conduct follow-up assessments of clients when necessary, and recommend appropriate care, treatment and/or services.
4. Assist with referrals to, and scheduling of, medical/psychiatric appointments as necessary.
5. Participate in treatment teams, staff meetings and other meetings as appropriate.
6. Provide in-service training for agency personnel related to medical care of clients, including training on medication administration.
7. Administer and read PPD TB tests.
8. Perform routine medical procedures as directed by physicians.
9. Provide acute medical care to clients when it is appropriate to do so.
10. Facilitate all components of med training for all staff.
11. Work with pharmacy and staff members to coordinate ordering, delivery and distribution (to each program) of medications.
12. Ensure that medications are entered correctly in the Medication Administration Records (MARs) when they arrive from the pharmacy.
13. Enter or “set up” medications in the MARs when those medications are not listed on the pre-printed MARs from the pharmacy.
14. Record changes and discontinuations to medications in the clients’ MARs when they occur.
15. For all campus-based programs, check medication counts and MARs to assess for any areas of concern.  These checks should be performed at least once per week.     
16. Coordinate appropriate tests and lab work for clients.
17. Document all relevant activities in clients’ medical files.
18. Working with providers, Medicaid, Managed Care Organizations (MCOs) and private insurance companies to resolve issues affecting coverage, service delivery and/or payment.
19. Provide on-call support and consultation to agency staff members regarding medical concerns.
20. Ensure that surplus medications are disposed of in a timely and safe manner, and that disposals are documented.
21. LPNs or CNAs encouraged to apply.
22. Other duties as assigned.

Essential Functions: 

1. Resident Nutritional Care – Assists the Food Services Supervisor in providing appropriate nutritional care for all residents according to physician orders, state/federal regulations and resident care plans. Prepares meals and snacks per planned menu. 

1. Resident Rights - Maintains residents’ self-esteem, privacy and confidentiality of personal information. Provides residents with opportunities for independence and choice consistent with their care plans. Assists the Supervisor of Food Services in ensuring the residents’ common dietary areas are clean, pleasant and orderly.  Complies with HIPAA privacy rules.  Serves nutritious and appetizing meals, snacks and supplements in a pleasant manner.

1. Communication – Assists in the appropriate Food Services documentation. Receives and shares information; observes and reports residents’ conditions to appropriate staff.

1. Administrative Responsibilities - Performs administrative duties such as completing necessary forms, reports, and documentation regarding: HACCP temperature sheets; NSLP posters; KY Dept. of Education required RCCI daily care CRE edit worksheet; lunch meal count; KY-FD-3ODS; productions sheets; refrigerator/freezer temperature logs; dish machine temperature sheets.  Participates in facility surveys (inspections) made by authorized government or other regulatory agencies as directed by the Supervisor of Food Services.  Reviews written material, laws, diet manuals, etc., necessary for complying with current standards and regulation and that will provide assistance in maintaining quality food services.  Assists with catering and serving as needed for internal meetings and for outside organizations/groups as Food Service schedule permits.  Follows established inventory control procedures, including, but not limited to, food/provision rotations.  Helps the Food Services Supervisor maintain appropriate levels of staple/non-staple food, supplies, equipment, etc.  Works with the Food Services Supervisor to avoid unnecessary food, equipment and supply waste. 

1. Interpersonal Skills - Is tolerant of others’ work styles and works with team members, supervisors and others in a helpful, respectful, courteous and effective manner. Volunteers assistance to co-workers as time permits or as directed. Respects diversity in the workplace. Resolves interpersonal conflict with co-workers directly and privately and/or seeks supervisor assistance as necessary. Responds to corrective action in a tactful manner. Follows chain of command as appropriate when reporting issues or concerns.

1. Safety -Maintains safe work practices and follows center/campus safety procedures; includes checking equipment before use, operating equipment safely and following safe and proper techniques for chemical / cleaning solution use and follows center/campus emergency procedures.  Assists the Food Services Supervisor in keeping the work environment (kitchen and dining areas) clean, sanitary and orderly and assists in keeping equipment cleaned and properly stored at all times.  Clearly understands material safety data sheets (MSDS) for hazardous chemicals used or stored in the Food Service department.  Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.  Reports to Food Services Supervisor all occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals in accordance with applicable federal, state, OIG and other regulations and BGH’s policies and procedures governing accidents and incidents.

1. Infection Control - Follows department/campus infection control procedures, including using appropriate PPE (Personal Protective Equipment); demonstrates consistent and appropriate hand-washing techniques. Follows procedures for employee illness.  Personal cleanliness and hygiene are essential.   Attends all appropriate training programs that involve potential exposure to blood, body fluids, or hazardous chemicals participate prior to performing such tasks. 

Unplanned Activities: At BGH, we value teamwork.  To meet departmental and organizational goals, the employee is expected to assist with activities that are not formal parts of the role’s essential functions.
Qualifications:
Education - A high school diploma or GED required.  Training in culinary arts and/or an accredited course in dietetic training approved by the American Dietetic Association preferred.  Certification in Safe Serve Food Handling is preferred.  Prior experience working with federal and/or state school lunch programs highly desired.
Experience/Credentials – Minimum one year of experience in the food services industry.  Must be able to cook and use kitchen equipment.    Knowledgeable of food preparations and food services safety.  Ability to maintain the care and use of food, supplies, equipment, etc., and maintain the appearance of Food Service areas.  Prior experience performing regular inspections of Food Service areas for sanitation, order, safety and proper performance of assigned duties. 
Other– Must be at least 18 years of age.  Legally able to work in the United States.  Demonstrated patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.  Ability to maintain appropriate boundaries with staff and residents. Excellent organization, communication and time-management skills needed.  Detail-oriented and able to effectively prioritize and coordinate multiple tasks for maximum productivity.  Must have the ability to meet multiple deadlines.   Able to use Microsoft Office Suite and other BGH database(s), calculators, and other office equipment. Must not pose a direct threat to the health or safety of other individuals in the workplace.  Ability to remain calm and composed during stressful situations.  Ability to help solve practical problems. Must be able to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.  Ability to work independently and as part of a team.
Physical Demands - While performing the duties of this job, the employee is required to frequently: sit, stand, walk; climb (ladder, step stool, stairs); balance; kneel, crouch or squat; bend/stoop; pivot/ twist; touch/grasp with hands, handle, or feel objects, tools or controls; reach with hands and arms above, below or to the side of shoulders / body; taste and smell. The employee must occasionally lift, carry and/or move up to 35 pounds. Hear and communicate with others in face-to-face speech, on the telephone and /or intercom. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.  Ability to read, write, type/computer entry and converse/communicate (including written communications) in English.
Work Environment - While performing the duties of this job, the employee is exposed to a standard food service kitchen environment.  Kitchens can be crowded and hot and filled with potential dangers, such as hot ovens and slippery floors. Job hazards for those working in kitchens include slips and falls, cuts, and burns, but these injuries are seldom serious. The employee is under constant pressure to get meals prepared quickly, while ensuring quality is maintained and safety and sanitation guidelines are observed. Because the pace can be hectic during peak dining times, workers must be able to communicate clearly so that food orders and service are done correctly.  The employee will come in contact with BGH clients, staff members, Board members, volunteers and other members of the community.  The noise level in the work environment is usually moderate to high.
We offer free health and dental insurance for single coverage.  Vision, 401k and many other benefits are offered as part of our benefit package.
 

Powered by JazzHR

VnfqL60LRO