Responsible for serving employees and the public, setting up and maintaining serving line and areas and keep feeding and production areas clean, safe and orderly condition. Under the direct supervision of the Executive Chef, responsible for an assigned shift, five days per week.
Operates a cash register, receives payments of cash, debit and credit cards and payroll deductions from employees as well as visitors. Makes changes and issues receipts or tickets to customers for their purchase. Maintains proper security of cash at all times.Understands and follows Contract Company cash handling policies and procedures.May assist in locating, reconciling and verifying the accuracy of transactions and operate equipment with peripheral electronic data processing.May also be required to prepare for service before the meal and clean the dining room after the meal ensuring the acceptable appearance of the dining area.May set-up and stock the beverage area or other assigned areas.Performs related responsibilities as required or directed.
High School diploma or GED equivalent required.
LICENSURE, REGISTRATION, CERTIFICATION:
0 - 1 year of related work experience preferred.