QUALIFICATIONS:

• High School Diploma or GED required with courses in business mathematics and cash handling skills.
• Experience Required: At least six months of previous cashier experience.LICENSURE, CERTIFICATIONS, AND CLEARANCES:
• Act 34

PURPOSE:

Prepares and portions all cold food items, including salads, desserts, and beverages, for patient and employee feeding. Sets up and serves hot and cold food on the patient line and in the cafeteria. Cleans cold food area, serving tables, refrigerated units, and equipment in the cold food area. In addition, operates cash register and prepares proper forms for control of cafeteria receipts. Assists with the training of new cashiers.

RESPONSIBILITIES:

• Correctly cleans, prepares, and mixes ingredients for all cold foods. Portion cold food items correctly, utilizing the correct scoop and serving size. Cuts cakes evenly. Follows proper rotation. Uses the oldest dates first. Accurately follows the production sheet. Records any changes in amounts prepared. Correctly records unused items after the patient line. Prepares, delivers/or sets up and serves all food items required for special functions and coffee breaks. Sets up cafeteria serving areas and salad bar with all required foods and beverages, utensils, and other supplies. Appropriately stores desserts after cold food set-up is complete. When assigned to the cafeteria, sets up the hot food side and the cold food side correctly for service. Serves hot and cold foods as requested and according to the portion control list. Serves customers promptly. Resupplies salad bar, condiments, crackers, soda, milk, juices, etc., as needed. Prepares supplemental feedings accurately for patients as specified on the supplemental feeding list. Maintains work area, including equipment (mobile workstations and milk coolers), in a sanitary and orderly condition at all times. Cleans equipment, tables, and utensils after use and stores them in the proper area. Sanitizes food prep surfaces. Completes additional cleaning as assigned. Must observe and follow proper food handling procedures (established by the F.D.A.) from preparation to storage of leftovers, to include, but not limited to, maintaining food temperatures below 41°F and rapid cooling techniques. Proper use of gloves. Tear down food carts. Rinses and racks items. Soaks all flatware.
• Operates, loads, and cleans the dish machine. Refill the soap and rinse additives in the dishwasher. Records temperatures and chemical usage. Turns off the dishwasher at the end of the evening. Correctly cleans dish machine. Knows soaps/chemicals used daily. Understands proper use. Inspects washed dishes and flatware for cleanliness, stains, flaws, and removes any with imperfections after referring to the supervisor. Sorts and stores flatware. Transports and stores dishes and flatware to the cafeteria and patient serving line. Loads patient trays correctly into food carts. (Checks that food cart temperatures are acceptable.) When needed, the places are supplied on the proper cart. (Places cart on lift properly. Sends to the correct floor. Follow the unit-up procedure. Properly boosts food carts before sending them to the nursing unit. Able to correctly place food carts on nursing units. Correctly deals with any supplies/requisitions on carts. Follows lift procedures. Able to return carts to the kitchen. Follows the proper order of return. Proper order of return. Thoroughly cleans food carts, using proper chemicals. Correctly lines up food carts when cleaned. (DCS)Reports all equipment malfunctions to supervisors. Fills and operates the floor scrubber. Uses proper pad and chemical for the kitchen and cafeteria floors. Transports and disposes of waste to the compactor from the patient, cafeteria, and special functions. Uses the compactor properly. Correctly checks inpatient nursing units for soda and ice cream par levels. Correctly assembles non-patient supplies. Delivers supplies to non-patient areas. Has supply sheets initialed. Properly stores patient supplies in the cooler.
• Cleans up breaks and special functions. Properly documented on special function/break sheet. Appropriately stores items returned from breaks/special functions. Must understand the need for handling food according to sanitation regulations. Properly uses Power Pal to transport food carriers to the Building. Must be serviced on all equipment before being authorized to use it, including electric warmers used for special functions. Balances cash daily against register receipts and submits totals. Operates the Suite Pointe cash register and maintains accuracy of machine tape data. Maintains a proper amount of change and bills. Responsible for getting change from a credit union. Receives payments from employees and visitors for meals and makes change. Records charges for no-cash meals.
• Assists with keeping cafeteria areas clean, sanitary, and free from clutter. Refills soda/water coolers on Sundays; does cleaning assignments on Wednesdays. Makes coffee. Assists in compiling figures for cafeteria meal counts and deposits. Forward to the manager/supervisor on duty. Total vending rebates made by the Security Department for losses on vending machines. Submits totals to Nutrition Services Secretary for reimbursement. Conducts final check of cafeteria trays for proper portion sizes and eye appeal. Report discrepancies to CDM or Food Service Supervisor. Cleans tables, chairs, and microwaves and runs the sweeper. Pulls dining room garbage in the afternoon and nightly. Keeps menu boards up to date. Must be able to operate an adding machine and a Suite Pointe cash register. Provides customer service and support. Other duties as assigned.