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.

*This position may qualify for up to $3000 sign on bonus!*

JOB SUMMARY / PURPOSE
Prepares food for patients, staff, and visitors of the healthcare facility following safe cooking techniques. Prepares food
for multiple therapeutic diets and complies with state and federal laws and regulations related to food preparation in a
healthcare environment. Supports quality control measures such as recipe adherence and food quality consistency.
ESSENTIAL KEY JOB RESPONSIBILITIES
1. Prepares and serves food within guidelines of menu and dietary requirements, using required kitchen utensils
and equipment such as slicers, mixers, ovens, fryers, steamers, stove tops, and grills, etc. Modifies preparations
to account for food allergies.
2. Follows healthcare foodservice industry standards, regulations, guidelines and procedures including monitoring
and maintaining food temperatures during cooking, holding, and storage processes. Avoids cross-contamination
of foods and adheres to personal hygiene requirements.
3. Maintains labeling and storage of food, equipment, and machinery.
4. Performs washing and cleaning duties to ensure sanitation & cleanliness in cooking and serving areas.
5. Other duties as assigned by leader.

One (1) year foodservice experience.
High School Diploma, GED, or equivalent combination of education and experience.