Room Service Cook II, Full Time, 1st and 2nd Shift
About The Position
The Room Service Cook II leads the operation of the Room Service Line and ensures patient meals are prepared according to recipes, ingredients, measurements, portion sizes, plating, and garnishing standards. The role cooks, prepares, and pans bulk items as needed or assigned, and works the hot food line with the Expeditor to help meals reach patients within 45 minutes of ordering. The Cook communicates identified problems to department leadership and takes an active role in problem solving. The position maintains and completes food service and DHEC reports and logs, upholds production standards, and ensures cleanliness and sanitation in the work area and throughout the kitchen. It follows DHEC/DNV requirements for food safety, facility upkeep, cleaning, and sanitation, and monitors unit personnel in following those requirements. The Cook maintains thorough knowledge of Room Service menu items, ingredients, dish room operations, cooking and preparation procedures, and proper food storage. The role also trains and mentors new Room Service cooks and performs other duties assigned by the Sous Chef, Executive Chef, or department leadership. These responsibilities support the nutrition, safety, and specific needs of patients and others served.
Requirements
- 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 necessary to work in high-volume food production.
- Exceptional personal hygiene and communication skills.
Responsibilities
- Lead the operation of the Room Service Line.
- Ensure patient meals adhere to recipes, ingredients, measurements, portion sizes, plating, and garnishing standards.
- Cook, prepare, and pan bulk items as needed or assigned for the Room Service line.
- Work the hot food line and coordinate with the Expeditor to help meals reach patients within 45 minutes of ordering.
- Communicate identified problems to department leadership and actively participate in problem solving.
- Maintain and complete food service and DHEC reports and logs.
- Uphold production standards.
- Maintain cleanliness and sanitation in the work area and throughout the kitchen, completing assigned sanitation responsibilities.
- Follow DHEC/DNV requirements for food safety, facility upkeep, cleaning, and sanitation, and monitor unit personnel in upholding them.
- Train and mentor new Room Service cooks.
- Perform other duties as assigned by the Sous Chef, Executive Chef, and department leadership.
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What This Job Offers
Job Type
Full-time
Education Level
High school or GED
