Front of House Cashier & Prep-cook

Front Of House Cashier & Prep-cook

Salary Range $22.00 - $35.00 Hourly Position Type Full-Time

Job Responsibilities

The cashier/prep-cook is responsible for managing the flow of customers in the Cafe and making customers feel welcome, in addition to other tasks such as host, catering, concessions and special events. The cashier is responsible for the following duties:

• Ensure shelves and counters are cleaned, organized and stocked with product throughout the day
• Ensure students and other customers feel welcome
• Manage the flow of customers and students in the cafe
• Engage customers during wait time
• Work concessions on campus
• Work catering, special function and banquet events
• Maintain temperature logs
• Maintain and ensure the cleanliness of the front of house (FOH)
• Set up assigned stations, and restock the counters with drinks, napkins, utensils and condiments
• Anticipate customer needs
• Collect payments from the customers and student accounts
• Follow all safety and health guidelines for food handling
• Reconcile cash drawers at the beginning and end of shifts to ensure the amounts are correct
• Prep cookies, yogurt parfait, wraps, brownie and salad for FOH
• Maintain a positive relationship and an open line of communication with your peers and managers
• Understand portion sizes, arrangements, and garnishes on the food based on the student, staff and faculty
• Be prepared to assist other cooks during the food assembly process
• Assist chefs in preparing food and attending to any culinary tasks that arise
• Greet customer entering the lunch room; establish and provide excellent customer service
• Clean and sanitize your station after each guest
• Follow all safety and health guidelines for food handling and kitchen cleaning
• Ensure pricing is correct on the Point Of Sale system

Qualifications

Expectations

• Demonstrated cultural competence, sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds of our students and educators
• Ability to develop and maintain effective working relationships involving interactions and communications personally, by phone and in writing with a variety of individuals and/or groups from diverse backgrounds on a regular, ongoing basis
• Skilled in respectful and sensitive communication with people who are diverse in their academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic backgrounds; sensitivity to the value in, and issues related to, successfully serving a culturally diverse student population

Behavioral Job Attributes

• Must support the Catholic, Holy Cross mission and philosophy of the school
• Exercise judgment within defined procedures and practices to determine appropriate action
• Self-starter who is driven to learn and constantly seeks ways to improve professional skills, modernize internal systems and implement best practices
• Team-player who is willing to collaborate and support colleagues when needed
• Ability to work with enthusiasm and pride as a member of the greater Saint Francis, Holy Cross Community
• Act as a role model to students and peers, always imparting good citizenship, kindness, friendliness, and helpfulness in a Christian way
• Show respect and service orientation towards all members of the immediate and extended communities
• Positive attitude: optimistic, flexible, and passionate about helping all students reach their potential

Suitable candidates should have a minimum of two years experience at a restaurant or food service company.

Physical Requirements

• Must be able to operate a keyboard and mouse
• Must be able to use a telephone head or handset if required
• Work requires visual acuity
• Must be able to focus on highly detailed tasks for long periods of time
• Able to stand for long periods of time
• The ability to lift 25 pounds and be able to bend down and lift up if needed
• Ability to sustain long period of repetitive movement
• Possess the skills necessary to maintain and use kitchen machines safely and efficiently.
• Basic computational skills, organizational skills, verbal communication, culinary arts skills, kitchen equipment knowledge, butchering, knowledge of international cuisines, creativity, interpersonal skills, some culinary arts training.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Saint Francis High School demonstrates a commitment to the continued creation of a diverse and inclusive environment and is proud to be an equal opportunity employer.