Room Service Cook

24 hours, as appropriate Supervise weekend and holiday menu collection process by staff Communicate, and when needed, prepare specialty food items Train staff how to cook and prepare specialty items Supervise and train staff how to pass meal trays and communicate patient needs Enquire after or during a meal if the patient is satisfied Supervise meal collection noting the intake percent of patients Review nutrient analysis for daily menu items for current patient diet restrictions May use Stella to confirm nutrient content i.e., sodium, cholesterol, CHO, etc. Offer between-meal snacks, as appropriate Note and communicate patient food preferences Monitor Tray line accuracy, temperature checks, and patient satisfaction. Provide basic nutrition and healthy eating patient education Conduct test tray audits and review with staff areas for improvement Staff satisfaction Balance cafe charges, prepare cash deposits, and reconciliation. Write and post new menus Support duties of the team Nutrition Department Satisfaction Special diet confirmation of restrictions Ordering and inventory check, weekly Assist and cover Nutrition Department positions as needed Cross-train and support all Room Service Cook duties The above duties are intended to describe the key aspects of the work performed by the individuals assigned to this position. They are not to be construed as an exhaustive listing of requirements relative to the position. Therefore, the employee may be required to perform other duties as assigned. SUPERVISORY RESPONSIBILITIES: May include but not be limited to training new employees, monitoring peers, and, if needed, assigning duties. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION and EXPERIENCE The Room Service Cook shall be: High School Graduate or equivalent Must be able to interact and communicate with all staff, clients, patients, and families effectively, exhibiting tact, enthusiasm, and patience. Must be able to be sensitive to cultural and language differences. Ability to work individually and in a team setting Able to respect the confidentiality of patient information being received and reviewed. Demonstrate good organizational abilities Knowledgeable in portion control for nutrient delivery cost control. Knowledgeable in food production sanitation requirements. One-year experience in food service, preferred Previous specialty diet menu, selection, and food preparation, preferred Prior institutional food preparation, preferred LANGUAGE SKILLS: Ability to read and interpret appropriate job-related documents. Ability to respond to common inquiries or complaints from customers. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide for food production needs. REASONING ABILITY: Ability to solve practical problems and a variety of situations where only limited information exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to modify care based on the developmental, functional, age and physical ability of the patient. Ability to apply cultural, ethnic, and diet needs requested by our patients, clients, and staff. CERTIFICATES, LICENSES, REGISTRATIONS: Food Handler Certificate, within three months of hire. Complete Room Service Training, within three months of hire. Complete Customer Service Training, within three months of hire. OTHER SKILLS AND ABILITIES: Ability to act as a patient advocate. Ability to interact with patients, families, visitors, staff, and clients. Ability to interact effectively in a conflict resolution setting. Ability to demonstrate a professional, open-minded approach in identifying problems and resolving problems/conflicts. Age-Specific: This position does not require hands-on delivery of patient care. It may include assisting a patient to open food containers and set the tray within their reach. Must demonstrate an understanding of how a patient's condition may influence their need for feeding adaptations and understand how/why to assist the patient. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. This position requires: Ability to regularly lift and or move >10 pounds and occasionally lift and move up to 30 pounds. Specific vision abilities required by this position include close vision, distance, vision, color vision, peripheral vision, and depth perception. Walking or standing up to 80% of duty. Able to operate food service equipment following safety guidelines. WORK ENVIRONMENT: The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The employee is subject to a work environment of temperatures below freezing and above 100a F. The employee is also subject to the following safety practices: moving mechanical parts, electrical equipment, risk for burns, toxic chemicals, and biological agents.