Cashier

Cashier

Under direct supervision, the Cashier greets all College guests, swipes students/faculty/staff IDs for payments, processes cash payments, communicates about the menu, and implements the College policies concerning take-out meals.

This information is intended to be a descriptive of the key responsibilities of the position. The list of essential functions below does not identify all duties performed by any single incumbent in this position. Perform other duties as assigned.

• Ensure that all signage and menus are in their proper places and well presented prior to opening for the meal period. Ensure that the cashier's desk is neat and well presented.
• Accurately count cash in cash register and verify opening balance on cash reconciliation work sheet.
• Greet every customer with a smile and a welcome. Answer questions about the daily menu.
• Use card system to swipe payments using student/faculty/staff ID cards.
• Use knowledge of appropriate rates for each meal period to process payments from guests paying in cash and provide accurate change as needed. Operate cash register accurately.
• Wipe down tables and chairs as needed during and after the meal.
• At the close of the meal, count cash sales from the meal and complete cash reconciliation work sheet. Deposit all cash with the Manager and receive signature verifying receipt.
• Assist other dining services workers with table wiping and restocking of cereal bins, beverages, condiments, salt & peppershakers, and paper supplies per schedule.
• Assist in maintaining cleanliness of dining hall by reporting unsafe conditions to supervisor/manager.
• Assist in the kitchen as needed (including salad/pantry and main entre sections).
• Sweep or mop floor if needed due to spills.
• Participate in training sessions as required by supervisor and the College.
• Assist in the training of other staff members as appropriate.
• Perform other duties and tasks specific to the position as directed.
• Actively support the College's Principles of Community and Institutional Values in the performance of job duties.

This individual must possess the knowledge, skills, and ability to be able to successfully perform the essential functions of the position, or be able to explain or demonstrate how the essential functions will be performed, with or without reasonable accommodation, using some other combination of skills and abilities.

• Knowledge of basic mathematics and ability to count money and make change.
• Ability to learn and communicate to customers the appropriate rates for each meal period.
• Ability to learn and follow safe working methods and procedures, including safe practices in delivering and serving of food.
• Ability to communicate orally and in writing with co-workers and patrons in English.
• Ability to establish and maintain cooperative working relationships.
• Ability and willingness to work a rotating schedule as needed. Ability and willingness to work overtime, including weekends and holidays as needed.
• Ability to provide the highest quality of service to customers at all times.
• Must be able to stand, walk, bend, push, pull, stoop, twist, stretch, and reach, and able to lift up to 50 lbs. from floor to waist level without assistance, able to work on feet for prolonged periods of time.

State law requires a current California Food Handler's Card.

This is a regular status, part-time (24 hours per week), benefits-eligible, 12-month, non-exempt position. The scheduled hours for this position are Friday, Saturday, and Sunday from 11:30 am-8 pm. Hours may vary due to the needs of the College or department. Hourly rate range: $20.90-$22.00. The hourly rate of the finalist(s) selected for this role will be set based on a variety of factors, including but not limited to, internal equity, experience, education, specialty, and training.

In accordance with California, state, and local laws, Scripps College seeks to maintain a neat and professional image at all times while in the workplace. Pursuant to California's Health and Safety Code 113969, when preparing, serving, or handling food or utensils, employees must wear hair restraints, such as hats, hair coverings, or nets, which are designed and worn to effectively keep their hair (including beard hair) from contacting non-prepackaged food, clean equipment, utensils, linens, and unwrapped single-use articles.

Regular employment at the College is for no specified period of time; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Scripps College is an At-Will employer. Employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.