Food Service Associate

Requisition ID
2020-121113
Employment Type
Full Time
Department
Food Service
Hours / Pay Period
80
Shift
Varied
Standard Hours
S - S
Facility / Process Level : Name
CHI St. Alexius Bismarck
Location
ND-Bismarck

Overview

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

Works under the supervision of a Food Service Supervisor.  Provides optimal food service to patients, visitors, and employees in a manner consistent with the mission and philosophy of St. Alexius Medical Center.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Starter

  • Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces
  • Demonstrates knowledge of proper use of cleaning products and equipment temperature practices
  • Verbalize and demonstrates proper food handling techniques when receiving, storing, preparing or serving food items.
  • Demonstrates good hand washing techniques, proper hair restraints and correct food temperature practices.
  • Demonstrates taking and documenting temperatures correctly
  • Verbalizes and demonstrates correct reporting procedures if temperature are not within acceptable ranges
  • Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items
  • Understands and utilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelines.
  • Understands and adheres to department policy on tasting before service
  • Demonstrates how to transport food correctly.
  • Keeps work area neat and clean.
  • Replenishes supplies without over or under stocking.
  • Does not leave area unattended for any length of time.
  • Relieves the expeditor for breaks 

Dish Room

  • Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces
  • Demonstrates knowledge of proper use of cleaning products and equipment temperature practices
  • Demonstrates good hand washing techniques, and proper hair restraints
  • Understands and adheres to department policy regarding washing, rinsing and sanitizing cooking equipment and serviceware
  • When in cafeteria dishroom: assure Cafeteria exit area is well maintained, garbage is removed routinely and cans are never full to over flowing.  Garbage cans are cleaned; tray belt is kept clear of dishes and the area is clean 

For Call Center

  • Verbalizes and demonstrates how the interface works with diet codes on HEO interacting with Vision’s dislikes and allergies for patients
  • Understanding of diets and diet restrictions relating to selections for room service
  • Able to verbalize back up procedure for HEO, Vision or for both if programs are down
  • Process room service selections, prints and interpret reports to manage room service systems
  • Execute, process and follow through corrections for nourishments (snack) periods
  • Confirm patient has received meal service by verbalizing with patients and/or other parties involved (i.e. non room service patient, nursing, dietitian) by following proper procedure
  • Confirms that end of day procedures for BTS are initiated, processed and completed
  • Demonstrates and verbalizes procedure for allergies and/ or intolerances
  • Processes “errors” from HEO log message printer
  • Demonstrates knowledge of correct procedure of phone coverage and use of printers
  • Demonstrates knowledge for tray orders for other patient trays (i.e. OR, OB-GYN, outpatient, etc.)

For Room Service Associates

  • Verbalize and demonstrates procedures in cleaning and handling of dishes, utensils, equipment and work surfaces
  • Demonstrates knowledge of proper use of cleaning products
  • Demonstrates correct procedures in transporting tanks
  • E. Follow isolation precautions, proper identification procedures, do NOT serve NPO diets, and be friendly and helpful
  • Demonstrates correct procedures in passing trays
  • Verbalizes differences between diets in relationship to passing trays and nourishments
  • Demonstrates correct procedures for filling/billing stock orders to appropriate designated areas
  • Understands and utilizes the menus, food forecasts, tally sheets/order sheets, serving portion guidelines.
  • Verbalize and demonstrates your role in correctly storing, labeling, dating and rotating food items
  • Demonstrates knowledge of appropriate documentation regarding enteral/supplemental nutrition
    • Delivery of enterals on designated areas and documenting
    • Returning enterals no longer being used and documenting
    • Expiration of enteral after they have been opened
    • Measurement and mixing to specific enterals/recipes
  • Demonstrates good hand washing techniques and proper hair restraints
  • Knowledge of filling/billing stock orders for nursing units

 

Qualifications

QUALIFICATIONS:

 

Education: Ability to read & write and follow oral & written instructions. Some mathematics may be required

 

Interpersonal Skills: Relates well with staff,  patients and visitors. Maintains confidentiality.

 

Physical Effort: Light to medium work level of up to 35 pounds. Ability to move food, equipment and supplies horizontally and vertically or from place to place.  Majority of day is spent standing and moving about.

 

Other: Works under the following conditions: potential exposure to mechanical, chemical, electrical, environmental or infectious hazards.

 bismarkF&N

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