Cashier

Description:

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 Follow proper procedures for Headcount recording per the Army SOP Beginning and end of shift Check In Greeting and caring for our customers Prepare and utilize DD Form 1544, Cash Meal Payment Sheet and DD Form 3032 Signature Headcount Sheet as required Responsible for proper record keeping as assigned Must be able to attain a government issued Common Access Card (CAC).

Cleaning Assignments:

Entrance area of facility Clean headcount area, desk, floor, walls, etc. All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, 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 and government IDs 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 Cashier 3.3 3.3 out of 5 stars 1300 West Richey Avenue, Artesia, NM 88210 Southern Foodservice Management Inc 146 reviews

Description:

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 Follow proper procedures for Headcount recording per the Army SOP Beginning and end of shift Check In Greeting and caring for our customers Prepare and utilize DD Form 1544, Cash Meal Payment Sheet and DD Form 3032 Signature Headcount Sheet as required Responsible for proper record keeping as assigned Must be able to attain a government issued Common Access Card (CAC).

Cleaning Assignments:

Entrance area of facility Clean headcount area, desk, floor, walls, etc. All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, 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 and government IDs 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