"Cashier Food Service Worker"

POSITION SUMMARY:

Under general supervision from the Senior Director of Dining Services and facilities events and with oversight from the Manager of Operations and Dining Services Management team and Dining Services Supervisor, perform routine and non-routine tasks related to the sale, production, prepping, and serving of food in the Dining Commons.

DUTIES AND RESPONSIBILITIES:

Cashier

• Greet and interact with customers in a pleasant manner to ensure customer satisfaction with product and service. Know product line and pricing.
• Complete daily count logs and other reports.
• Understand and properly use the cash register, meal-card access system, and Mobile ordering system.
• Receive payment by cash, check, Credit Card, meal or declining balance card swipe. As appropriate, provide a proper change and transaction receipt to the customer.
• Count funds and reconcile cash drawer and deposit amounts. Appropriately safeguard cash and cash drawer, including signing all verifications. Total and summarize the funds received.
• Cleanse and sanitize assigned surfaces and equipment, using proper cleaning chemicals and techniques, during and after service periods.
• Have general knowledge of Microsoft Office Suite for Menu Sign creation and basic computer skills for other menu sign-making assignments.
• Support the utility department as needed or directed

Food Service Worker

• May be assigned to brew beverages, stock/restock dispensing machines, and service ware.
• May be assigned to assist with food production in areas of the kitchen, including the setup and maintenance of dessert service, the salad bar, condiments, and other areas.
• Assist the catering department with event setup, delivery of food and beverages, and working/serving events.
• Operate a variety of kitchen equipment to slice, wedge, chop, grate, clean, peel, cut, and/or prepare vegetables and fruit for salad and deli bars.
• Mix ingredients to prepare specialty salads, green salads, and gelatins.
• Prepare relish and fruit trays, deli meats, cheeses and sandwiches for all Dining Services operations.
• Prepare salad dressings and condiments.
• Set up, replenish and break down the salad bar, including filling with and disposing of ice. Maintain cleanliness of the salad bar before, during and after service periods.
• Take and record temperatures at prescribed intervals to ensure safety of products.
• May be responsible for assisting in food production in other areas of the kitchen, including setup and maintenance of dessert service.
• Maintain and record food production information for each meal, including food prepared, used, and returned to stock.
• Label and date all items and store in appropriate containers and areas.
• Prior to service periods, check with culinary staff to provide condiments appropriate to meals being served.
• Follow required procedures for preparation and service of Vegetarian and Vegan products.

Other Responsibilities

• Participate in staff meetings and department training.
• Follow health and safety guidelines applicable to food service operations.
• Notify the manager-on-duty if there are safety issues, a need to replenish supplies, or if assistance is needed in the performance of job duties.
• Willing and able to work overtime in emergency situations, and mandatory during special events such as BOT,Admitted student day, Family weekend, Alumni weeks, Orientation week, and Commencement week.
• Other duties as assigned.

Expectations of all Dining Services staff members

• Consistency in all of the following is expected:
• Provide the highest quality of service to customers.
• Follow all food safety guidelines. Use safety equipment, including cutting gloves, as required and appropriate.
• Follow all Covid-19 guidelines.
• Participate as a member of the Dining Services team by being willing to report and resolve problems directly with your supervisor and others involved.
• Demonstrate ability to take direction without resistance or resentment. Be flexible and open to new ideas and ways of working.
• Demonstrate ability to work with others. Be respectful. Do not deliberately ignore others.
• Be courteous to coworkers, customers, visitors, supervisors and others. Strive to communicate clearly and well.
• Do not threaten harm, raise your voice or yell to make a point.
• Refrain from gossip, the use of profanity and words or actions that demean another person.
• Report to work on time, as scheduled, and take breaks as authorized within the times set by a manager and posted on the schedule.
• Report to work in a clean and presentable uniform, and in good personal hygiene.
• Report directly to assignment upon clocking in and leave premises upon clocking out.
• Punch in and out only for yourself, never for another employee, and remain on premises when 'on the clock.'
• Correctly and safely use and maintain College equipment.
• Follow through on work commitments you make to coworkers and the College.
• Comply with College policies as they now exist and as the College or department may adopt from time to time, including providing timely notice of absence and a request for time off.

REQUIRED QUALIFICATIONS

Education and Experience:

Education: Any combination of education and training that provides the required knowledge, skills, and ability for the position.
Experience: One year of paid employment experience in cashiering and the preparation of food.

Licenses/Certifications: Current certification in ServSafe or other food safety certification recognized by the Los Angeles Department of Health; or must obtain certification within three weeks of start date.

Grooming and Appearance: The College always seeks to maintain a neat and professional image. A uniform is provided and required. Good personal hygiene is required.

Knowledge, Skills, and Abilities:

• Demonstrated ability to understand and follow oral and written instructions in English and communicate with customers in English.
• Commitment to and ability to act respectfully and pleasant in providing excellent customer service.
• Effective communication skills.
• Familiarity with and ability to perform simple arithmetic functions relating to cash handling and food preparation.
• Ability to learn about food production and safe food handling.
• Ability to form and maintain cooperative working relationships.
• Ability to perform duties and to work well without continuous supervision.

Remote Work Eligibility:

Category A:
All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the supervisor and area Vice President, this position is classified as Category A as defined in the College's Remote Work Policy, without occasional ad-hoc remote work flexibility. Your position is essential to on-campus operations and requires you to work exclusively on campus
Your standard working may vary depending on departmental and College needs,
All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member, and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements:

While performing the duties of this job, the staff member is regularly required to sit; stand, use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. 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.

Hours:

Regular hours are 1pm to 9:30 p.m. However, days and hours may vary due to the needs of the department or the College.

Classification:

This is a non-exempt, full-time, regular, benefits-eligible position.
$22.00-$24.69 per hour

Reports To:

This position reports to the Senior Director for Dining Services and Facilities Events