Job Listings

The Graduate Nurse (GN) is a professional care-giver who, as a member of a multidisciplinary health care team, assumes responsibility and accountability for a group of patients for a designated time frame and who supervises and provides care to these patients utilizing the nursing process including the therapeutic use of self. The GN holds a temporary emergency RN license and shall be eligible to work only under supervision in an acute care facility licensed by the New Jersey Department of Health. Such supervision may be in the form of a preceptor relationship. The following tasks will not be performed by the GN: • Procedures not signed off by the RN preceptor or Clinical Educator that requires competency. • Direct or supervise other healthcare staff. • Make assignments for other staff.

Medical student with current access to EPIC (ambulatory or inpatient template) and familiar navigating the patient chart. Project(s) will involve reviewing charts and entering information into a web-based survey tool or Excel spread sheet to confirm patient quality documentation. ePASS ePass is a patient-specific, point of care documentation and decision support platform for health care providers. The importance of ePASS is anchored in three key areas: quality, patient-entered care and accurate reimbursement. The risk scoring and adjustment which are supported by ePASS are a critical element of the relationship between insurers and CMS. ePASS serves to close all informational gaps in a patient’s medical record (i.e., the missing pieces of the puzzle) which can: improve the quality of treatment going forward, improve patient satisfaction and produce additional reimbursement to the insurer consistent with the true level of service provided. These multidimensional benefits make ePASS an extremely important tool for accurate coding and recordkeeping. e-PASS supports encounters by aggregating patient profiles from: claims, medication prescription and adherence history, diagnostic results, provider encounter history and abstracted medical records. For this project, you will be reviewing the patient chart in Epic to confirm diagnosis codes, medications, physical exam findings, review of system information, and additial clinical data specific to patient condition in the ePASS documentation tool. Physician Quality Reporting System (PQRS) – CMS quality reporting project The PQRS project involves navigating inpatient medical records to confirm clinical data specific to Quality Measure Specifications. The project requires each provider to submit nine measures. Many of the measures will be obtained electronically via discrete fields and reports. Measures where a discrete field isn’t available will require manual abstraction to report on. Additional Skills: Knowledge and understanding of clinical pathways or guidelines. Ability to communicate effectively orally and in writing, and the ability to work collaboratively with others. Time management and organizational skill with the ability to multitask unrelated activities. Self motivated and able to work independently. Able to work with MS Office tools (MS Excel, Word, PowerPoint)

A nonexempt position responsible for the nursing care under the supervision of physicians, providers and/or registered nurse(s). May be involved in both the clinical and administrative areas including physical assessments, medication administration, promotion of wellness through patient education and teaching, care of the patient environment and organizational tasks. Maintains working knowledge of regulatory standards and is accountable to sustain these standards in daily operations. Initiates and implements patient teaching plans. Clinical direction, oversight and competency review is provided by medical providers and ambulatory professional development team in coordination with office management.

Patient Navigators provide a single and centralized point of patient access to physician and radiology services across disciplines. This includes Internal and Family Medicine, Pediatrics, Orthopedics, Cardiology, OB/GYN, Endocrinology, Rheumatology, Gastroenterology, and Pain Management Patient Navigators thrive on working in a fast paced environment, have a strong ability to multi-task, are technically savvy, service oriented, communicate effectively and consistently display a professional demeanor. Delivers an exceptional experience to patients, customers and physicians who contact the Access Center by facilitating patient access throughout Cooper’s provider network

Treatment of patients in the hospital or outpatient setting. Oversight of rehabilitation aides and front desk staff. Communication with patients, families and other members of the health care team.

Prepares food for regular and therapeutic diets according to the planned menu. Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, read menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Cleans and sanitizes workstation and equipment and must follow all regulatory rules and procedures. Complies with all HACCP policies and procedures. Ensures that the proper quantity of food is prepared by utilizing the correct portion control utensils. Maintain proper food temperatures during food preparation and record those temperature according to the established policy. Review next day production needs Performs other duties as assigned

Prepares food for regular and therapeutic diets according to the planned menu. Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, read menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Cleans and sanitizes workstation and equipment and must follow all regulatory rules and procedures. Complies with all HACCP policies and procedures. Ensures that the proper quantity of food is prepared by utilizing the correct portion control utensils. Maintain proper food temperatures during food preparation and record those temperature according to the established policy. Review next day production needs Performs other duties as assigned

Prepares food for regular and therapeutic diets according to the planned menu. Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, read menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment. Cleans and sanitizes workstation and equipment and must follow all regulatory rules and procedures. Complies with all HACCP policies and procedures. Ensures that the proper quantity of food is prepared by utilizing the correct portion control utensils. Maintain proper food temperatures during food preparation and record those temperature according to the established policy. Review next day production needs Performs other duties as assigned

This position can work tray line, host/hostess, cafeteria, deli, cashier, salad bar, pizza, etc. Can act as runner and be responsible for restocking and cleanliness. Responsible for ensuring all stations are ready for operations, including accuracy, speed and having a sense of urgency. This includes setting up next shift for success. Daily cleaning of respective areas and a clean as you go policy to be enforced. Hosts/hostesses are responsible for requesting two patient identifiers (date of birth and full name of patient) and assisting patient with opening items if required. Hosts/hostesses must ensure condiment boxes are restocked, patient delivery carts are sanitized, etc. COMPLETE ANY OTHER DUTIES/CLEANING AS ASSIGNED Daily cleaning to include: starter stations, , air- curtain refrigerators, host/hostess carts, ice cream freezers, beverage center and any other areas as deemed necessary in patient services. In the retail areas all set-up and breakdown of stations must be cleaned and sanitized between shifts and fully restocked. Everything must be dated and labeled and temps recorded daily – twice per day. All staff members may be asked to perform other tasks and/or temporarily re-assigned to other work areas, as business needs require. Break times are subject to change contingent upon business needs.

Responsible for washing pots; recording dish machine - pot machine temperatures; record PPM. Set-up, clean and sanitizedish machine - pot machines. Responsible for refilling handsoap dispensers throughout the department as well as replenishing paper towels as needed. Removal of recyclables and regular trash from department to dumpsters at the loading dock. Sweep and mop all floors within the department. Spot cleaning as assigned. Assist store room as assigned - necessary.