Health Services EDR Cashier

Description

ORGANIZATIONAL UNIT: Health Services

SUPERVISOR: Quick Service Manager

FLSA: Non- Exempt

SALARY RANGE: $12.00- $15.00

  ALL FULL TIME POSITIONS:     In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family 

CPN Health Services personnel may be assigned to provide services to patients of all ages including but not limited to Indian Children and will require a criminal history background screening.

FUNCTIONS STATEMENT:

· Accurately and efficiently cooks a variety of frozen foods with use of fryer, and use of turbo oven.

MAJOR DUTIES:

· Prepares a variety of frozen foods, with use of fryer. 

· Assumes 100% responsibility for quality of products served. 

· Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 

· Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 

· Portion food products prior to cooking according to standard portion sizes and recipe specifications.

· Maintains a clean and sanitary work station area including tables, shelves, grills, fryers, convection oven, and refrigeration equipment.

· Bag and hauls trash to dumpster at designed times.

· Handles, stores and rotates all products properly.

· Assists in food prep assignments during off-peak periods as needed.

· Attends all scheduled employee meetings and brings suggestions for improvement. 

· Performs other related duties as assigned by the manager-on-duty. 

· Responsible for operating assigned cash register for sales transactions on EDR food orders and ensure that transactions are accurate and cash drawer is balanced at end of shift.

· Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor

· Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management.

NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics.

FACTOR 1: KNOWLEDGE REQUIRED BY THE POSITION

· Knowledge of Public Health prescribed hand-washing techniques.

· Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria.

·  Knowledge of minimum internal temperature for a variety of cooked foods.

·  Knowledge of presentation and garnish requirements for each dish.

· Knowledge of safety standards as prescribed by the Office of Safety, Health and Occupations Administration (OSHA).

· Knowledge of waste, labor/cost benefit principles regarding food and supplies.

· Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food dishes. 

FACTOR 2: SUPERVISORY CONTROLS

· Incumbent is under the very general supervision of the EDR Supervisor.

· Supervisor assigns work on information regarding the objectives, priorities and deadlines.

· Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

FACTOR 3: GUIDELINES

· Written and oral guides provide specific instructions for doing the work.

· These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

· The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e., waitresses.

FACTOR 5: SCOPE AND EFFECT

· The primary purpose of the work is to provide high quality food dishes that meet the expectation of the customer.

· This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

· Un-like the chefs in the main kitchen, contacts are on a face-to-face to basis with guests and customers from all points on a national.

FACTOR 7: PURPOSE OF CONTACTS

· The purpose of the contacts is to create a satisfied customer so as to encourage a high rate of customer returns.

FACTOR 8: PHYSICAL DEMANDS

· Standing for long periods of time.

· Occasional bending, stooping, kneeling, repetitive motions.

· Frequent lifting up to 50 lbs.

FACTOR 9: WORK ENVIRONMENT 

· Normal restaurant environment.