1.Performs duties according to department policy, procedure and recipes. Prepares and when necessary, portions items following strict adherence to recipes, ingredients, measurements, diet orders and portion sizes. Demonstrates the ability to do the most important work first. Able to manage and complete assignments of workload as increased, so vital activities are accomplished and food safety is not compromised. Holds team members accountable for the same.
2.Consistently practices Food & Nutrition standards of service to ensure all work performed and product produced is of high quality, consistent, neat, accurate and timely. Has thorough knowledge of ingredients, recipes, portion sizes to ensure consistency in product and quality to provide the best customer experience
3.Demonstrates commitment to patient care by preparing and providing accurate, high quality and timely meals and services to patients and their visitors at all times.
4.Accepts and completes assignments without complaint or follows chain of command to resolve. Maintains and records current and accurate documentation of department reports, forms, all refrigerator/freezer, sanitizer and food temperature logs. Assumes responsibility of reading posted information. Contributes ideas based on Self Regional's best interest rather than own self-interest.
5.Promotes a culture of team work, continuous learning and provide opportunities for all staff to grow and develop. Treats all team members equally and with respect. Sets up team members for success, does not leave work undone and does not allow subordinate team members to leave work undone for others to finish. Produces quality work. Holds their team members accountable for the same.
6.Performs varied duties and demonstrates initiative and competence by performing work in other areas under the umbrella of Food & Nutrition. Is responsive to service schedule needs.
7.Maintain compliance with EOC, DNV and DHEC standards. Keeps equipment and work area in good repair by communicating to supervisor needed repair. Practices safe food storage and handling, personal hygiene, PPE, uniform compliance, proper cleaning and sanitation of work area and equipment. Holds team members accountable for upholding the same.
8.High school diploma/GED or three years 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 are necessary. Must exemplify good personal hygiene and strong communication skills
: Inspires teammates to follow them
: Capable of carrying out a given task with all details necessary to get the task done well
: Inspired to perform well by the chance to take on more responsibility
: Inspired to perform well by the ability to contribute to the success of a project or the organization
High School or better.
Equal Opportunity Employer
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