I would prepare all of the food for the faculty for both breakfast and lunch and the also provide ala carte room service menu options to our patients during these times.
I learned about therapeutic diets, modified textures and other dietary restrictions.
Management was nice, but not very good at holding people to their required level of job performance.
Co-workers are great people with warm hearts.
Hardest part of the job was dealing with the gap of culinary knowledge and the level of quality.
The most enjoyable part of the job was creating the room service menu and doing all of the special catering functions to my whims.