Maintains a professional image and exhibits excellent customer relations to patients, visitors, physicians, and co-workers in accordance with our Service Excellence Standards and Core Values.
Must comply with DHEC standards of sanitation and food handling. Service Excellence Standard: Environment/Cleanliness.
The Cook 2 prepares hot entre, vegetables, breads, gravies by using standard recipes and HACCP procedures and following production sheets for patients, employees, visitors and special functions. Supervises Cook I in hot food training. Service Excellence Standard: Personal Ownership.
Assists with patient tray set-up, delivery and pick-up. Service Excellence Standard: Service Recovery, Responsiveness/Customer Waiting.
Must display courteous relations to all hospital employees, visitors and patients that he/she comes into contact with. Service Excellence Standard: Courtesy.
Prepares quality foods without overproducing or underproducing food items. Utilizes unused portions appropriately(homemade soups, stews), prepares food in a timely manner as not to compromise food quality. Service Excellence Standard: Service Recovery, Personal Ownership.
Perform independently in dish room. Service Excellence Standard: Environment/Cleanliness.
Set-up, stock, run cash register and serve in the cafeteria. Service Excellence Standard: Professionalism, Courtesy, Personal Ownership.
Three months minimum experience
Minimum of a High School Diploma/GED from an accredited school
PRN (coverage as needed to work various shifts)