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Customer Service Medical Billing

Location:
Fort Wayne, IN, 46808
Salary:
10.00
Posted:
March 16, 2012

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Resume:

Kelly J. Crays

*** ***** ******

Fort Wayne, IN *6808

260-***-****

*********@***.***

Objective: To obtain a position where my skills, work experience and educational training will make me a valuable addition to a team oriented staff.

Related Skills:

ICD-9M, CPT & Procedural Coding

Medical Terminology

Anatomy & Physiology

Familiar with Microsoft Office Applications

Proficient in Data Entry

Familiar with MYSIS Medical Billing Software

Excellent Customer Service Skills

Proven ability to work well with others, train, and supervise

Education:

Indiana Business College, Fort Wayne, IN May 2006

Associates of Applied Science – Health Claim Examiner

Dean’s List

Honor Roll

Perfect Attendance

Experience:

Fort Wayne Oncology, Fort Wayne, IN May 2006 – June 2009

Coding Assistant/Medical Billing - Verified accuracy of billing data and revised any errors. Operated typing, adding, calculating, and billing machines. Prepared itemized statements, bills, or invoices; and recorded amounts due for items purchased or services rendered. Reviewed documents such as purchase orders, sales tickets, charge slips, or hospital records in order to compute fees and charges due. Kept records of invoices and support documents. Resolved discrepancies in accounting records.

Hall’s Restaurant, Fort Wayne, IN 1986 – May 2004

Baker - Set oven temperatures and place items into hot ovens for baking. Combine measured ingredients in bowls of mixing, blending, or cooking machinery. Measured and weighed flour and other ingredients to prepare batters, doughs, fillings, and icings, using scales and graduated containers. Rolled, knead, cut, and shaped dough to form sweet rolls, pie crusts, tarts, cookies, and other products. Placed dough in pans, molds, or on sheets, and baked in production ovens or on grills. Checked the quality of raw materials to ensure that standards and specifications are met. Adapted the quantity of ingredients to match the amount of items to be baked. Applied glazes, icings, or other toppings to baked goods, using spatulas or brushes. Checked equipment to ensure that it meets health and safety regulations and perform maintenance or cleaning, as necessary.



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