Great Weekday Daytime Job, Prep Cook/Cashier

POSITION DESCRIPTION

JOB CODE: FS02222 FLSA Status: Non-exempt

POSITION TITLE: PREP COOK/ CASHIER DATE CREATED: 11/5/2024

REPORTS TO: Food Services Manager DATE REVIEWED: 11/5/2024

LOCATION: San Fernando Valley INCUMBENT:

Job Summary

This position is at a private school cafeteria in the San Fernando Valley. The prep cook prepares cooking ingredients by washing and chopping vegetables, cutting meats, etc. Provides assistance by undertaking basic cooking duties such as reducing sauces, parboiling food, etc. Prepares simple dishes. Serves food. Maintains a clean and orderly kitchen.

The cashier is responsible for taking money in the form of cash, check, or credit card from customers in exchange for food or beverages. This includes scanning items, providing change, balancing drawer, and processing credit or debit card transactions.

Supervision

This position has no supervisory responsibility.

Duties and Responsibilities

Please circle the “E” or “R” next to each duty to indicate whether it is “E” meaning it is an Essential job function or “R” meaning that the duty could be Reassigned. This information will be used to determine which functions are essential or reassignable consistent with the Americans with Disabilities Act.

Always Team Members will support the Company’s vision and role model the behaviors by:

a. Cultivating a positive work environment.

b. Prioritizing and setting manageable goals.

c. Being efficient with time at work.

d. Communicating effectively with management, staff, client, etc.

e. Being flexible and taking criticism constructively.

Always Team Members will support compliance-related items by:

a. Following internal procedures and external regulations.

b. Bringing compliance issues to the attention of management.

c. Successfully completing regulatory training requirements periodically.

d. Working collaboratively in all facets of position to meet position requirements and support Company goals.

E R Follows the prep list created by Chef(s) to plan duties.

E R Labels and stocks all ingredients on shelves in an organized and orderly manner. Ensures all food and other items are stored properly.

E R Prepares simple recipes such as salads, entrees, etc. Measures ingredients and seasonings according to recipes.

E R Prepares cooking ingredients by washing and chopping vegetables, cutting meat, etc.

E R Performs basic cooking duties such as reducing sauces, parboiling food, etc.

E R Maintains a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash, etc.

E R Reports necessary equipment repair and maintenance to supervisor. Reports when food or beverage items are running low to Chef.

E R May Serves food.

E R Comply with nutrition and sanitation guidelines.

E R Handles cash and credit card transactions with customers using the point of sale (POS) system.

E R Scans and/or utilizes touch screen software for food or beverage items and collects payments.

E R Issues receipts, refunds, changes or tickets. Obtains supervisor approval, as necessary.

E R Resolves customer complaints. Provide information. Informs supervisors.

E R Greets customers when entering or leaving establishment.

E R Maintains clean and tidy checkout area.

E R Responsible for sanitizing beverage machines and coffee makers.

E R Reports necessary equipment repair and maintenance to supervisor.

Constantly Conform to all safety rules and use all appropriate safety equipment.

Reassignable Performs all other related duties, as assigned.

Education and Experience Required

High school diploma or general education degree (GED) with two years food preparation experience, and with one to three months experience in handling cash preferably in a cafeteria setting.

Skills and Abilities

Ability to read and comprehend instructions, recipes, and memos.

Knowledge of health and safety rules in kitchen.

Ability to apply specific instructions, standard practices and establish policies and procedures. Information to make decisions is generally readily available.

Strong attention to detail and well organized.

A team player with good communication skills.

Patient with ability to stay positive under pressure.

Must have excellent personal hygiene and clean attire.

Computer Skills

Required:

Email

Certificates, Licenses, Registrations:

Required:

Food Handler’s Card – ServSafe Certified

Must have and Maintain A clean Livescan Check

Other

Ability to work a schedule required to fulfill duties of position including evenings and/or weekends, as necessary for events. At times, individual must be able to work in a fast-paced environment with ability to handle and prioritize multiple, competing tasks and demands; and to seek supervisory assistance as appropriate. Must receive supervisory approval for overtime.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee regularly is required to stand, walk, bend, stoop, use hand to finger, handle or feel objects, tools, or controls; and reach with hands and arms. The employee regularly lifts and/or moves up to 40 pounds. Carts are available in kitchen areas. Specific

Continue Physical Demands:

vision abilities required by this job include close vision, ability to adjust focus, and manual dexterity in combination with eye/hand coordination.

Work requires exposure to temperatures sufficiently high to cause bodily discomfort as well as work in and around fumes and odors. The noise level is usually loud. The employee is regularly exposed to wet or humid conditions and some extreme temperatures associated with ovens and walk in freezers.

Position may require TB Test clearance; certification in Virtus and LiveScan; or other items as required by contractual obligations.

OSHA Category:

Category I: Cafeteria staff with a high risk of coming into direct contact with blood and body fluids for which specific precautions must be taken. This position has been identified as Category I as it is most likely to treat, assist or clean up after sick and injured customers and/or attend to kitchen accidents or injuries.

Category II: Cafeteria staff who engage in activities normally without exposure to blood or body fluids, but where exposure may occur in the event of an emergency.

The above statements are intended to describe the general nature and level of work performed by people assigned to this job. They are not intended to be an exhaustive list of responsibilities, duties and skills required of personnel so classified. Other functions may be assigned and management retains the right to add or change the duties at any time.

Position Description Reviewed:

Employee Signature: Date:

Supervisor Signature: Date:

Original Signed Position Description should be returned to Human Resources for Employee’s Personnel File. Copy should be provided to Employee.