Cashier at Southern Foodservice Management Inc

• The shift is Monday through Friday.
• The shift hours are 6:00am -2:00pm.
• The pay rate is $14.00 per hour.
• No nights / no weekends.
• Paid holiday.

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
• Beginning and end of shift Check In
• Greeting and caring for our customers
• Set up and break down breakfast/salad bar
• Prep items for breakfast bar (fruit, yogurt, etc)
• Brew coffee and tea
• Pull, bag and label premade items
• Stock product in cafeteria
• Responsible for proper record keeping as assigned
• Clean cashier area, counter tops, grab & go cooler, walls, salad bar, under counter storage.
• 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
• Wear hairnets or other hair restraint in foodservice places, may not work with exposed boils or
• infected cuts, abrasions, or burns

Daily Employee Hygiene Continued

• 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 clean sanitizer solution, changed every 4 hours.
• 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

Physical Requirements

• Strength: Lift up to 30lbs
• 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