Come check out our new wages! $15.00 per hour starting and increases with experience.
Since inception, CHI St. Alexius Health Turtle Lake has been dedicated to serving the residents of Turtle Lake, ND and the surrounding rural communities. CHI St. Alexius Health includes the Turtle Lake Hospital, Turtle Lake and Washburn Family Clinics. CHI St. Alexius Health Turtle Lake includes services of a 26-bed facility, a rural health clinic, and an emergency department that is available 24 hours a day. We offer many outpatient services, including physical therapy, radiology services, laboratory services, cardiac rehabilitation, and IV treatments.
Responsibilities
Reports to the dietary supervisor. Prepares and cooks the main entrees and coordinates activities in the kitchen in order to provide tasty, attractive and nutritious products for our customers. Follows facility policy and procedure and the mission and philosophy of the facility. Performs other duties as assigned.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Organize and plan daily activities in order to complete the job in an efficient and effective manner. Recognize and deal with priorities and completes all assigned duties prior to end of shift. Meet all established time frames within the shift including start up times and break times. Work ahead as necessary to accommodate the needs of the upcoming shift. Perform all duties in an independent manner with little or no direct supervision. Handle telephone calls with courtesy and accuracy. Respect the privacy of all persons and the confidentiality of information that the employee may overhear. Understand the duties of other comparable positions in the department so that coverage can be maintained in emergency situations or to help out with unexpected department needs. Recognizes urgencies in co-workers workload and assists in completing their assignments where feasible and demonstrates a “needs no reminder” attitude after directions have been explained. All items are pre-prepped or prepared as close to serving times as possible. Batch preparation is utilized on foods which need to be prepared in such a fashion. Proper handling and holding of food is followed. Hot foods served hot, cold foods served cold. Recipes and guidelines are adhered to and portion sizes are followed. Food is tasted for quality upon completion. Foods prepared are of optimal quality. Meats are prepared, held and sliced where quality is apparent by color, taste, touch, and temperature. Knowledge is demonstrated by knowing if a product is done.Qualifications
3-5 years experience in an institutional or restaurant cooking. Will receive additional on-the-job training as needed.
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