2307 Medical Office Assistant - Kitchen Medical Clinic
TITLE Medical Office Assistant - Kitchen Medical Clinic
CLASSIFICATION NUMBER 2307
IMMEDIATE SUPERVISOR Director, Missouri State University (MSU) School of Nursing and Coordinator of Health Services at the Kitchen Medical Clinic
MAJOR ADMINISTRATOR Dean, College of Health and Human Services
The Medical Office Assistant provides assistance to patients and clinicians at The Kitchen Medical Clinic.
This position is grant-funded and continued employment is dependent on continued grant funding.
MINIMUM ACCEPTABLE QUALIFICATIONS
Education: A high school diploma or equivalent and a documentation of completion of a Medical Assistant training program are required.
Experience: Experience working with people or customer services is required; experience as a medical assistant or pharmacy technician is preferred.
Skills: Effective verbal communication skills are required. The ability to learn the operation of medical equipment and perform basic assessment tasks is required. The ability to organize and prioritize multiple tasks is required. Basic computers skills are required, including data entry. Competence working with office equipment, such as a scanner, fax, and copier is required.
Registration: Must be registered with the State Board of Pharmacy as a Pharmacy Technician or obtain such registration within 30 days of employment.
Certification: Certification or taking classes toward certification as a nationally Certified Pharmacy Technician is preferred.
Other: Must have (or obtain in the first week of employment) current TB (within 1 year) and tetanus (within 10 years), MMR and Hepatitis B vaccinations, Varicella vaccination or evidence of disease, and current basic CPR certification.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Performs patient care in the Kitchen Medical Clinic by taking and recording height, weight, and vital signs, obtaining the reason for the appointment and obtaining related medical history, preparing the patient for office procedures such as pap smears or surgical procedures, and assisting with procedures and dressing changes as requested.
2. Performs office laboratory exams, such as urine dipstick analysis, blood glucose, and urine pregnancy tests.
3. Performs regular quality assurance testing on lab equipment, cleans the lab area after use, sterilizes instruments after use, and cleans patient rooms between visits.
4. Assists with patient medication dispensing by entering medications ordered by the health care provider into the system and filling the prescriptions from the dispensary or the refill room.
5. Receiving, inventorying, and stocking medications in the dispensary or refill room, discarding expired medications according to protocol, informing the back office Team Leader of medications needed in the dispensary or refill room, and assisting with ordering medications as directed.
6. Assists health care providers in arranging and administering testing and treatments performed outside the Kitchen Clinic by completing forms for lab, x-ray, and other diagnostic testing, identifying providers and making referrals to outside providers for services and testing needed by patients as directed, tracking testing results and consultations to assure results are obtained for heath care provider review, and coordinating referrals to inside consultants and entering those appointments into the appropriate scheduling program.
7. Assists with patient check out by reviewing medications, self-testing instructions, future appointments, and self-care instructions with patients upon discharge from the clinic and providing written instructions when needed.
8. Maintains adequate stock of supplies in all exam rooms, lab, work stations and supply storage areas, reports needed supplies to the back office Team Leader, and assists with ordering as directed.
9. Supports the overall success of the Kitchen Clinic and the MSU School of Nursing by performing all other duties as assigned.
OFFICE OF HUMAN RESOURCES
REVISED SEPTEMBER 2016
JOB FAMILY 4
Factor 1: Professional Knowledge, Skill, and Technical Mastery
Level 0 - 300 Points: Entry-level general knowledge of processes, methods, and procedures that can be obtained through on-the-job training in one or more simple work processes. Knowledge permits the employee to complete less demanding, related, and recurring assignments that can be quickly mastered and/or to assist experienced coworkers. Knowledge and skill at this level are typically acquired through on-the-job training and a combination of high school diploma and previous work experience or some college course work or vocational training.
Factor 2: Supervisory Responsibility
Level 1 - 50 Points: Typically, little, if any, supervision of others is required. The job may require irregular but occasional responsibility to direct the work of student workers and/or temporary or part-time workers. The nature of supervision is largely confined to assigning tasks to others and does not include a full range of supervisory responsibilities. The amount of time spent on directing the work of others is normally a small portion of total work time.
Factor 3: Interactions with Others
Level 2 - 100 Points: Interactions are generally routine and structured involving employees inside the University, students, or the general public. The purpose may include obtaining or clarifying facts, coordinating work, solving recurring problems, or providing factual information to others. Contacts may be with coworkers or structured exchanges with students, faculty, or the general public, and are generally for the purpose of exchanging information.
Factor 4: Job Controls and Guidelines
Level 1 - 100 Points: The work generally involves sequential steps and methods explained by the supervisor and/or described by specific guidelines, such as standard operating procedures, handbooks, and/or reference manuals. Tasks are relatively clear-cut and involve related steps, processes, and methods. The employee may be required to recognize differences in a variety of situations, but those differences are normally clear and require the selection of standard processes to resolve. Deviations from standard procedures or guidelines must be authorized.
Factor 5: Managerial Responsibility
Level 1 - 150 Points: Work involves services including collecting, processing, and disseminating information for others to use. Work activities may be complex and may affect the accuracy, reliability, or acceptability of further processes or services, but typically involve providing information for others to use rather than requiring managerial decision-making on the part of the incumbent. Job activities typically have limited consequences for the department and relatively minor impact on the cost center. Jobs at this level typically involve no budgetary control except for the normal responsibilities associated with monitoring and reporting every day expenses.