RPT Grill CookCashier
RPT Grill CookCashier
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Job Description
Job Details
Description
Dining Services Westover Room / Cashier Grill Line Cook
REVISION DATE:
6/12/2023
CLASSIFICATION:
Regular Part Time Nonexempt
REPORTS TO:
Westover Asst. Shift Lead / Westover Shift Lead / Westover Unit Lead
JOB PURPOSE:
Assists in daily food production and service following established production guidelines in food preparation. Assists Supervisor as needed.
ESSENTIAL DUTIES:
Prepare grilled food items.
Follows recipes in preparing menu items per ticket order.
Maintains a clean sanitary workplace.
Assists in stocking the sandwich table.
Stocks drink boxes.
When called on operate the register according to the cashiers manual.
Maintain customer relations with a positive and professional attitude.
Maintain the dining room and service area in a sanitary manner.
Keep all condiment areas stocked and cleaned.
Performs any other related duties that may be required.
Performs alternate work assignments in other campus departments during the summer months.
EQUIPMENT USED:
Primary:
Areaspecific equipment Grill Slicer Fryer
Cash register Calculator
Secondary: Dish Machine Dish Carts Vacuum Cleaner
Hot and Cold food service wells and holding units Temperature Probe
Frozen dessert machines Dining Services Equipment
Carts Grill Mixer TiltKettle Steamers
Range Oven Hot Cabinet Slicer Knives
Computer Telephone Golf Carts All kitchen relatedequipment
MANUALS AND REFERENCES:
Dining Services Operations Manual OSHA Regulations
Health Code Regulations MSDS Regulations
VA ABC Guidelines Staff Handbook of Personnel Policies and Procedures
Spec Sheets Recipe Books
ORAL OR WRITTEN REQUIREMENTS:
Basic Englishlanguage verbal and written skills for understanding interpretation and completion of verbal and written assignments. This will require the ability to read recipes rules/regulations and to utilize the above reference manuals. Effective verbal communication skills necessary to provide courteous responsive service to students employees and guests. Basic mathematical skills for determination of quantities and related record keeping.
WORKING CONDITIONS:
Tasks require the ability to stand or walk with very little sitting and continuously perform essential job functions. Work schedule approximately 40 hours per week (w/ appropriate breaks). Flexibility to include nights and weekends is required. Overtime may be necessary due to time pressures. Some tasks involve climbing stairs bending stooping kneeling and lifting approximately 40 pounds using proper lifting techniques. Frequent exposure to various cleaning chemicals smoke spices and odors will occur. This position is designated as Essential Personnel as outlined in the Staff Handbook of Personnel Policies and Procedures.
MINIMUM EXPERIENCE:
Experience in basic food preparation and familiarity with food service sanitation requirements.
MINIMUM EDUCATION:
One to four years education at the high school level or equivalent education and experience that provides the required knowledge skills and abilities.
EOE.
The University of burg is committed to diversity within its community and welcomes persons of color women and Indigenous/Aboriginal people of North America persons with disabilities the LGBTQIA community and others who may contribute to the further diversification of the University of burg community.
Employment Type
Full-Time
