Room Service Cook II

Overview

Full Time, 1st and 2nd shift, varied hours, Monday-Sunday. 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.

• Lead the operation of the Room Service Line and set the pace with the Expeditor to meet meal delivery within 45 minutes of ordering.
• Ensure all patient meals adhere to recipes, ingredients, measurements, portion sizes, plating and garnishing standards.
• Cook, prep, and pan bulk items as assigned for the Room Service line.
• Communicate problems to department leadership and participate in problem solving.
• Maintain and complete food service and DHEC reports and logs.
• Uphold production standards, cleanliness, and sanitation in the work area and kitchen.
• Ensure compliance with DHEC and DNV regulations related to food safety, facility upkeep, cleaning, and sanitation, and monitor personnel accordingly.
• Possess thorough knowledge of Room Service menu items, ingredients, dish room, and proper storage to ensure food safety.
• Perform additional duties as assigned by Sous Chef, Executive Chef and department leadership.
• Train and mentor new Room Service cooks.
• Support nutrition, safety, and specific needs of patients and 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.
• Ability and skills to work in high-volume food production.
• Constant standing and walking.
• Exemplary personal hygiene and communication skills.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitals and Health Care