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.