Under general supervision, the Food Service Worker/Cashier performs cashiering duties including general food service work, and maintaining sanitation standards in the preparation, service, and dining room facilities.
- Preparation work including, washing, peeling, cutting, and seeding vegetables and fruits, along with weighing and measuring designated ingredients.
- Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator while maintaining all safety standards. Distributes supplies, utensils, and portable equipment.
- Properly stores foods in designated areas following wrapping, dating, and food safety and rotation procedures.
- Cleans work areas, equipment, and utensils. Assures compliance with all sanitation and safety requirements.
- Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Serves customers in an efficient and friendly manner following outlined steps of service.
- Interacts with customers and resolves customer concerns in a friendly and service-oriented manner. Relays relevant information to supervisor.
- Performs sales transactions in a reasonable and timely fashion. Carefully enters all sales into the cash register to ensure that all purchases are accurately recorded.
- Makes change, accepts declining balance cards, and other acceptable forms of payment, and issues receipts to customers. Follows standard procedures for issuing cash refunds.
- Responsible for all assigned change funds and cash receipts ensuring that cash drawer is in compliance with overage/shortage standards.
- Observe customer purchases in the cafe line.
- Differentiate between standard portions.
- Replenish condiments, beverages and general supplies while maintaining cleanliness of service areas.
- Performs other duties and functions as assigned.
Follow instructions using structured process and procedures.
Ability to read and write using English language.
Basic mathematical computation skills (e.g. calculate numbers, count, correct entries, reconcile cash drawers/banks, post records).
Basic PC (personal computer) knowledge and familiarity with electronic equipment (e.g. cash register, scanners, money counters, etc.).
Identify and work with appropriate tools/equipment.
Flexible with schedule changes, work duration, and task assignments.
Available to work mornings, days, evenings and weekends.
Ability to work collaboratively with management, employees, customers, vendors and demonstrate good customer service.
Ability to use situational awareness and work safely with and around electrical and mechanical equipment, sharp utensils, slick floors, hot steam and water.
Ability to comply with safety programs and practices.
Customer service skills that include greeting patrons in a courteous manner; provide professional responses to questions that relate to the operations of business; assist or direct customers to appropriate areas or personnel; Help customers with special requests, etc.
The following licenses or certificates may be required depending on local, state and/or contract requirements: Food Handler’s Permit.
Employees must have the ability to perform the following physical demands for extended periods of time with or without assistance:
Maneuvering in and around the worksite.
Standing and walking.
Bending, kneeling, reaching, and stooping.
Grasping both small & large objects.
Regularly lift and/or move up to 10 pounds and occasionally up to 25 pounds.
Most work is primarily performed indoors, in a cafeteria setting, with exposure to various background noises including equipment, customers, and others working.
The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. Employees are expected to follow their supervisor’s instructions and to perform the tasks requested by their supervisors.