Salad Bar/Cashier at Southern Foodservice Management Inc

The shift hours are 4:00am - 2:30pm.

The shift schedule is Monday-Thursday.
The payrate is $16.00 per hour.

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.
• Maintaining Coffee/Beverage Station.
• Setup and Prep of the Salad Bar.
• Beginning and end of shift Check In.
• Greeting and caring for our customers.
• 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.
• Setup and Take Down of Catering Events as Needed.
• Stocking of Coolers.
• Baking Cookies/Cakes and Pies.

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.
• May not work with acute respiratory illness and cannot work with contagious illness.
• Use disposable gloves and change per guidelines; smoking is only in designated areas.
• Fingernails are short and clean, not wearing loose hanging jewelry and trained on proper handwashing 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 clear sanitizer solution.
• 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 6 days of storage under refrigeration.

Physical Requirements

• Strength: Lift up to 40lbs
• 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