About this role
- 5:00AM-8:00PM, 4 weekdays and every other weekend
- 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 for all patient meals.
- Cooks, preps and pans any bulk items as necessary or as assigned by leadership for the Room Service line.
- This position works the hot food line, 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, 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 work area and throughout kitchen by completing sanitation responsibilities as assigned and required.
- Upholds all DHEC/DNV regulation in regard to food safety, facility upkeep, cleaning and sanitation and monitoring unit personnel in upholding the same.
- Has 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 Sous Chef, Executive Chef and department leadership.
- Trains and mentors new Room Service cooks.
- These responsibilities contribute to meeting the nutrition, safety and specific needs of the patients and all others served.
- High school diploma/GED or three years of applicable food service experience.
- Must be or become Serv Safe certified.
- Knowledge of DHEC regulation.
- Must have ability and skills necessary to work in high volume food production.
- Constant standing and walking.
- Must exemplify exceptional personal hygiene and communication skills.