Since 1885, CHI St. Alexius Health has been dedicated to leading health care in this region by enriching the lives of patients through the highest quality of care. We seek to continue our tradition of success and innovation with individuals dedicated to delivering the highest level of expertise and quality. Together we can continue to grow and support the legacy of CHI St. Alexius Health for many years to come.
CHI St. Alexius Health is a regional health network with a tertiary hospital in Bismarck, the system also consists of critical access hospitals (CAHs) in Carrington, Dickinson, Devils Lake, Garrison, Turtle Lake, Washburn and Williston and numerous clinics and outpatient services. CHI St. Alexius Health manages four CAHs in North Dakota - Elgin, Linton, and Wishek, as well as Mobridge Regional Medical Center in Mobridge, S.D. CHI St. Alexius Health offers a comprehensive line of inpatient and outpatient medical services, including: a Level II Trauma Center, primary and specialty physician clinics, home health and hospice services, durable medical equipment services, a fitness and human performance center and ancillary services throughout western and central North Dakota.
CHI St. Alexius Health is part of CommonSpirit Health, a nonprofit, Catholic health system dedicated to advancing health for all people. It was created in February 2019 through the alignment of Catholic Health Initiatives and Dignity Health. CommonSpirit Health is committed to creating healthier communities, delivering exceptional patient care, and ensuring every person has access to quality health care.
Responsibilities
Job Summary / Purpose
Works under the supervision of a Food Service Supervisor (Executive Chef). Provides optimal food service to patients, visitors, and employees in a manner consistent with the mission and philosophy of CHI St. Alexius Health Bismarck.
Essential Key Job ResponsibilitiesFollows procedures in cleaning and handling of dishes, utensils, equipment and work surfacesExecutes proper use of cleaning products and equipment temperature practicesExecutes good hand washing techniques, and wears proper hair restraintsAdheres to department policy regarding washing, rinsing and sanitizing cooking equipment and servicewareFollows proper food handling techniques when either receiving, storing, preparing, or serving food itemsUtilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelinesCorrectly stores, labels, dates and rotates food itemsFollows department policy on taste testing food before serviceTransports food correctlyKeeps work area neat and cleanOther duties as assigned by management.Qualifications
One year cooking experience preferred, but not required
High School diploma or equivalent preferred.