To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values-integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.
Operates cash register, using Departmental Cash Handling procedures, to courteously provide service to the customers.
1. Registers all cash and charge customer sales to obtain payment for items purchased.
1.1 Verifies amount of money in cash drawer impress, which should be $350.00 or assigned impress fund; no more than two (2) errors per quarter.
1.2 Carries out money and charge transactions with accuracy; with no more than one (1) error per week (acceptable transaction variances for cash $5.00 or less and for meal tickets $3.00 or less).
1.3 Maintains an up-to-date knowledge of cafeteria prices, charges correctly and consistently; with no more than two (2) errors per week.
1.4 Greets customers and employees with courtesy and friendliness; no more than two (2) unjustified mutual respect incidents per year.
1.5 Maintains cash register to keep it running uninterrupted during peak times; two (2) to three (3) customers per minute.
1.6 Attends all inservices and meetings; with no more than one (1) error per year. 2. Counts cash drawer with supervisor to ensure proper cash handling procedures have been used.
2.1 Verifies monies, voids, and charge sales; with no more than one (1) error per week.
2.2 Verifies $350.00 or assigned impress fund; with no more than two (2) errors per quarter.
2.3 Closes and secures register; with no more than two (2) errors per quarter. 3. Maintains appropriate sanitation in cash register area to ensure a sanitary working environment.
3.1 Reports all spills and/or accidents in cafeteria immediately to a supervisor or manager; with no errors.
3.2 Keeps storage area clean and orderly; with no more than two (2) errors per quarter.
3.3 Keeps cash registers and condiment stations neat, clean, orderly and organized; with no more than two (2) errors per quarter.
3.4 Use proper handwashing techniques; with no errors.
3.5 Stocks all condiments in cashier area with no more than two (2) errors per quarter.
3.6 Adheres to all sanitation guidelines to prevent foodborne illnesses and possible spread of infection; with no more than one (1) error per quarter. 4. Prepares, portions and serves food using proper recipe, specifications and guidelines to ensure the cafeteria offers customers the best quality food service.
4.1 Sets up all food service stations using proper specifications and guidelines as outlined by a supervisor/manager; with no more than two (2) errors per quarter.
4.2 Garnishes all food service stations attractively with a two color garnish with no more than two (2) errors per quarter.
4.3 Assembles all necessary products and utensils for service on a timely basis; with no more than two (2) unjustified errors per quarter.
4.4 Produces all express salads and sandwich items using established portion control standards; with no more than two (2) erors per quarter.
4.5 Serves all special items as requested by a supervisor with no errors.
4.6 Reports to supervisor/manager food products of questionable quality (raw or cooked) to ensure quality standards are upheld; with no errors.
4.7 Replenishes all service stations as needed or as requested by a supervisor using established standards and par levels; with no more than two (2) errors per quarter. 5. Maintains appropriate sanitation in the service and prep areas to ensure a sanitary working environment.
5.1 Maintains a "Clean as You Go" attitude and a sanitary work area; with no more than two (2) errors per quarter.
5.2 Maintains clean and sanitary equipment/utensils using prescribed cleaning methods and following all sanitation checklists; with no more than two (2) errors per quarter.
5.3 Performs all other related sanitation tasks as assigned by supervisor/manager with no errors.
5.4 Covers, labels and dates food in appropriate containers; with no more than two (2) errors per quarter.
5.5 Utilizes and stores cleaning agents properly; with no errors.
High school graduate or equivalent. Must be able to follow and transmit oral and written instructions. Must be able to count money. Must be able to understand and use express salad, entree's and sandwich recipes. Ability to work with others.
One (1) to two (2) years of cashier experience or equivalent required. One (1) to two (2) years food handling experience or equivalent required.
Capable of working a keyboard or keypunch repetitively. Food handling techniques.
Responsible for shortage or overages not to exceed $5.00 on a daily basis. Responsible for fast, efficient and courteous service to customers. Responsible for all cash handling procedures. Responsible for preparing food according to standardized recipes. Responsible for adequate amounts of supplies at work stations.
Responsible for reconciliation of cash drawer at the end of each shift. Responsible for knowing each product and its price. Responsible for receiving and completing customer orders in a fast, efficient, and courteous manner. Responsible for the proper set up and use of all equipment.