Nutrition Assistant II

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.

JOB SUMMARY / PURPOSE
Participates and supports all aspects of healthcare food service operations. Works with facility staff to provide optimal
nutritional care and demonstrates excellent customer service to patients, guests and staff. Follows diet manual
handbook and diet spreadsheets to ensure therapeutic meal compliance with prescribed diet order.
ESSENTIAL KEY JOB RESPONSIBILITIES
1. Prepares and serves food within guidelines of menu and dietary requirements using required kitchen utensils
and equipment. Maintains knowledge of recipe ingredients to respond to food allergy questions or requests.
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. Maintains proper labeling of food products and
ensures storage of food equipment, and machinery per regulations and facility guidelines.
3. Follows organizational standards and guidelines for a high quality patient and customer experience. Ensures
proper meal portioning and an aesthetically pleasing presentation. Provides service recovery efforts and
escalates to leadership as needed.
4. May be responsible for one or more of the following:

• Following therapeutic diet modifications and guidelines including allergy restrictions for all patient meal

trays, nourishment, snacks and supplements

• Printing, providing and following production tool and/or electronic meal tallies/differentials for food

preparation

• Explaining basic therapeutic diet orders and menus and responding to questions from patients and

family members. Escalating additional patient nutrition questions or needs to appropriate clinical
support team members.

• Collecting patient food preferences and ensuring compliance with prescribed diet orders. Distributing

food preferences to kitchen for menu planning in a timely manner.

• Operating electronic diet office software and tools following established procedures and protocols.
• Navigating electronic health records to access patient diet orders and nutritional reports.

JOB DESCRIPTION

Page 2 of JOB DESCRIPTION MASTER TEMPLATE

• Performing general cleaning of equipment and work areas (e.g., cleaning the tray line, equipment,

coolers, office area, and emptying trash cans, etc.)

• Perform other duties as assigned by leader

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