Works assigned Room Service Line position under the direction of Room Service Cook ll. Follows strict adherence of food items 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. Keeps pace with 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. Helps to train and mentor 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 two years of applicable food service experience. 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.