Cook

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.

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.

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.

CHI St. Alexius Health provides you with the same level of care you provide for others. We care about our employees well-being and offer benefits that complement work/life balance. We offer the following benefits to support you and your family:

• Health/Dental/Vision Insurance
• Flexible spending accounts
• Voluntary Protection: Group Accident, Critical Illness, and Identity Theft 
• Free Membership to Care.com
• Employee Assistance Program (EAP) for you and your family
• Paid Time Off (PTO) 
• Tuition Assistance for career growth and development
• 457(b) Retirement Program and Matching 403(b) Retirement Program
• Wellness Program

*THIS POSITION IS ELIGIBLE FOR UP TO A $3,000 SIGN ON BONUS*

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.

Experience:  3-5 years experience in institutional or restaurant cooking preferred but not required.  Will receive additional on-the-job training as needed.

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