VA #: H-046676-2008
Summary of Responsibilities
UNDER DESIGNATED SUPERVISION, PREPARES AND SERVES A LIMITED VARIETY OF SIMPLE FOODS THAT REQUIRES VERY LIMITED AND MINIMAL COOKING SKILLS. TAKES AND FILLS CUSTOMERS ORDERS, TOTALS ITEMS ON REGISTER, TAKES MONEY, AND MAKES CHANGE. OPERATES AND CLEANS/SANITIZES KITCHEN EQUIPMENT IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED. ASSISTS OTHER CREW MEMBERS IN PROVIDING INTERIOR/EXTERIOR FACILITY SANITATION, AS REQUIRED. AS REQUIRED BY CHANGING WORK STATIONS IN THE FACILITY, ON A REGULAR AND RECURRING BASIS, PERFORMS THE FOLLOWING:
· OPERATES A VARIETY OF KITCHEN EQUIPMENT, SUCH AS AN OVEN, GRILL, DEEP-FAT FRYER, OR OTHER, IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED, WHERE COOKING SKILLS ARE MINIMIZED AND WHERE OPERATIONS PERFORMED ARE REPETITIVE.
· ACCEPTS CUSTOMER FOOD ORDERS, OPERATES A CASH REGISTER, ACCEPTS CASH, MAKES CHANGE, AND PROVIDES FOOD ORDERS TO CUSTOMERS. ACCOUNTS FOR CASH FUND, COMPLETES CASH AND SALES REPORTS.
· ASSEMBLES SANDWICHES AND OTHER FOOD PRODUCTS.
· PARTICIPATES, ALONG WITH SUPERVISORS/MANAGEMENT STAFF, IN THE ESTABLISHMENT AND ACHIEVEMENT OF SERVICE AND SALES GOALS FOR THE FOOD ACTIVITY. ASSISTS IN INSURING OPTIMUM STOCK AVAILABILITY BY TAKING PERIODIC STOCK COUNTS; ADVISING MANAGEMENT STAFF OF SLOW-MOVING, OUT-OF-STOCK, DEFECTIVE, AND DAMAGED MERCHANDISE; AND INFORMING MANAGEMENT OF CUSTOMER REQUESTS OR COMPLAINTS.
· INSURES REQUIRED LEVEL OF SANITATION IS MAINTAINED WITHIN THE ASSIGNED WORKING AREA AND ASSISTS IN CLEANING OTHER AREAS, AS REQUIRED.
· ASSISTS IN UNLOADING, RECEIVING, AND STORING FOOD AND EXPENSE SUPPLIES.
· PERFORMS OTHER RELATED DUTIES AS ASSIGNED.
PHYSICAL EFFORT:
FREQUENTLY LIFTS OBJECTS WEIGHING UP TO 45 POUNDS; CONSTANT STANDING AND WALKING; OCCASIONAL LIFTING OF OVER 50 POUNDS.
SUPERVISORY CONTROL:
WORKS UNDER DESIGNATED SUPERVISION AND FOLLOWS WORK SCHEDULE, KNOWING WHAT STEPS OR SEQUENCE OF STEPS ARE NEEDED TO COMPLETE THE WORK. FOLLOWS SPECIFIC ORAL OR WRITTEN INSTRUCTIONS WHEN CHANGES OR NEW ASSIGNMENTS ARE MADE. SUPERVISOR OBSERVES THE WORK AND PERIODICALLY CHECKS TO SEE THAT IS IS DONE ON TIME AND ACCORDING TO INSTRUCTIONS.
WORKING CONDITIONS:
WORKING AREAS ARE OFTEN UNCOMFORTABLE, WARM, AND NOISY. WORKERS ARE EXPOSED TO MINOR CUTS, BRUISES, BURNS, AND SCALDS. THERE IS DANGER OF SLIPPING ON FLOORS WHICH ARE WET FROM DAILY MOPPING, OR WHERE FOOD OR BEVERAGE HAS BEEN DROPPED. SOME WORKERS ARE EXPOSED TO EXTREME TEMPERATURES OF THE HOT KITCHEN AND THE WALK-IN REFRIGERATOR/FREEZERS.