Cashier bei Southern Foodservice Management Inc

Description

• $22.68 ($17.75 hourly rate plus $4.93 health and welfare)
• Weekdays Only
• 6:00am - 2:30pm
• 1 year of cashier experience.
• 1 year of customer service experience.
• ServSafe preferred.
• Must have valid driver license.
• Must be able to pass background and drug test. 

Duties and Responsibilities

• Follow Customer Service standards as communicated.
• Responsible for proper operations of the POS.
• Follow all terms of the Cashier Agreement as outlined in the Employee Handbook.
• Follow proper Cash Handling and Accounting procedures.
• Ringing Sales and Collecting Money.
• Beginning and end of shift Check In.
• Greeting and caring for our customers.
• Responsible for proper record keeping as assigned.
• Cleaning Assignments assigned by location management.
• Assist with various prep of grab and go items as assigned by manager.
• All staff members are also responsible for other duties or tasks that are assigned by the managers, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Daily Employee Hygiene

All Employees must:

• Wear assigned uniforms; Uniforms are to be clean and properly maintained with name badges.
• Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or infected cuts, abrasions, or burns.
• May not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and changed per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper hand washing techniques.

Daily Sanitation Requirements

All Employees Must:

• Mop use – (Any other way is not correct).
• Mops are to be stored hanging without strings touching ground surface.
• In Clean Sanitation/Wash Solution or in direct use.
• Towels – (Any other way is not correct).
• White towels used for cleaning are to be kept in clean wash solution.
• Disposable towels for sanitizing are to be kept in clear sanitizer solution.
• Wash Towels/green buckets & Sanitizer Towels/red buckets or direct use.
• Date Labels – (Any other way is not correct).
• Date labels must be written for each and every item placed in storage.
• Food - items are not to exceed 7 days of storage under refrigeration.

Requirements

Physical Requirements 

• Strength: Lift up to 20lbs
• Posture: Standing 90%, Walking 10%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent