A Cashier/Cook handles customer service, order taking via POS systems, and cash transactions while preparing, cooking, and serving food items according to safety, quality, and portion guidelines. They maintain a clean, organized work station and stocked inventory, ensuring compliance with food safety regulations.
Key Responsibilities
Customer Service & Sales: Greet customers, take orders, process payments (cash, credit, coupons) accurately, and handle food inquiries using menu knowledge.
Food Preparation & Cooking: Prepare menu items (e.g., frying, grilling, assembling food) following standardized recipes and food safety (HACCP) guidelines.
Station Sanitation: Clean work areas, equipment (ovens, fryers), counters, and floors, while maintaining proper food storage.
Inventory Management: Restock food items, rotate inventory, and monitor inventory levels to minimize waste.
Operating Systems: Utilize POS systems efficiently and manage cash drawers, including opening/closing tasks.
Requirements
Strong customer service skills and friendly demeanor.
Basic math skills for cash handling.
Ability to work in a fast-paced environment and handle multiple tasks.
Ability to stand for long periods and lift up to 35-50 pounds.