Room Service Cook II, Full Time, 1st and 2nd Shift

Schedule

5:00 AM – 8:00 PM, four weekdays and every other weekend.

Responsibilities

• Leads the operation of the Room Service line.
• Ensures food items prepared for patient meals strictly adhere to recipes, ingredients, measurements, portion sizes, plating, and garnishing.
• Cooks, preps, and pans bulk items as necessary or as assigned by leadership for the Room Service line.
• Works the hot food line and sets the pace of the Room Service line with the Expeditor to ensure meals reach patients within 45 minutes of ordering.
• Communicates identified problems with respective department leadership and takes an active role in problem solving.
• Maintains and completes food service and DHEC reports and logs.
• Upholds and enforces excellent production standards at all times.
• Ensures a standard of cleanliness and sanitation in the work area and throughout the kitchen by completing assigned sanitation responsibilities.
• Upholds all DHEC/DNV regulations regarding food safety, facility upkeep, cleaning, sanitation, and monitors unit personnel in upholding the same.
• Maintains thorough knowledge of Room Service menu items, ingredients, dish room, cooking and preparation procedures, and proper storage to ensure food safety.
• Performs other duties as assigned by the Sous Chef, Executive Chef, and department leadership.
• Trains and mentors new Room Service cooks.

Requirements

• High school diploma or GED, or three years of applicable food service experience.
• Must be or become ServSafe certified.
• Knowledge of DHEC regulations.
• Ability and skills necessary to work in high-volume food production.
• Constant standing and walking required.
• Must exemplify exceptional personal hygiene and communication skills.