Retail Shift Leader

• 1. CASH HANDLING - Performs lead cashier duties in their absence. Verifies cash drawer impress fund. Maintains property security of cash at all times. Verifies monies, voids and charge sales at the end of meal period for each cashier. Verifies safe fund. Communicates with YNHH cash office staff and deposits monies at the close of the shift. Replenish and provide cash register supplies as needed. Fills cashier change orders, verifies and replenishes safe funds.
• 2. CASH REGISTER - Following established procedures, operates computerized cash register with peripheral equipment (e.g. scale) to calculate the total cost of food and/or beverage items purchased. Accurately handles cash, makes change, and/or processes charge transactions as required. Maintains cash register to keep running at a minimum of 2 customers per minute. Provides excellent service to customers; ensures positive interaction by acknowledging, greeting, and thanking every customer; and demonstrates proper service recovery protocol, as necessary.
• 3. LEAD FUNCTIONS AND TRAINING - Coordinates training with lead cashier and assists manager in conducting in-service training as required. Holds daily pre-service meetings regarding menu information, patient and retail meals. Conducts and documents surprise cashier mini-audits on a monthly basis. Monitors break times and provide coverage as needed. Independently utilizes knowledge of procedures as necessary to resolve issues and/or ensure customer/ patient needs are met. Develops and maintains knowledge of retail food and beverage items sold within the cafeteria, the price of items, and location. Monitor and assist staff when necessary in preparing high quality foods for service to patients, staff, and visitors following production recipes and procedures provided.
• 4. FOOD ORDERING AND RECEIVING - Inventories and orders food items based on par levels established and calls all orders into vendors for delivery. Checks the invoice against delivery and signs invoices approving payment. Maintains invoice files for food cost accounting. Inform a supervisor of any missing products and of items that do not meet our standards.
• 5. FOOD SAFETY STANDARDS - Monitors and maintains food safety standards. Demonstrates understanding of correct food safety principles and techniques applicable to quantity food production and consistently applies these techniques. Correctly uses a calibrated thermometer to verify and document that all foods are properly maintained at specified internal temperatures. Takes corrective action and documents when proper food holding temperatures are not appropriately met. Ensures that all food is covered, dated, labeled and stored according to standards. Reports any food products of questionable quality to supervisor. Rotates stock according to FIFO following departmental policy. Completes quality control monitoring activities as assigned including refrigerator /freezer temperature records, food temperature records, tasting and evaluating food prepared for customers/ patients and recording sanitizer logs.
• 6. SANITATION AND PERSONAL HYGIENE - Consistently follows established sanitation and personal hygiene guidelines to help prevent the spread of food borne illness. Maintains a clean and neat work area by ensuring the -clean as you go- policy is adhered to. Proper hand washing techniques are followed at all times by staff. Ensure that all food handling equipment is cleaned and sanitized according to standard procedures. Ensures that all cleaning agents are utilized and stored properly. Responsible for the knowledge of MSDS policies and procedures.

EDUCATION

High School Diploma or GED preferred. Understanding of basic dietary principles is preferred. Successful completion of all 10 modules of Customer Service Training required.

EXPERIENCE

Three (3) to five (5) years of food preparation, cooking experience and cashier experience in high volume restaurant/institutional food service setting.

SPECIAL SKILLS

Must have demonstrated leadership ability and extensive knowledge in the areas of cash handling, food production and customer service. Must be able to handle cash with speed and accuracy. Must have a demonstrated ability to read, write and understand English; legible handwriting. Must have demonstrated outstanding interpersonal/customer relations skills. Must be able to work with minimal supervision and utilize independent judgment and problem solving when needed. Ability to operate a computerized cash register, to secure and handle cash, to sort, check, count, and verify numbers. Knowledge of cash management procedures, of customer service standards and procedures. Ability to safely use cleaning equipment and supplies. Must be able to train others and delegate responsibility.

PHYSICAL DEMAND

Light to moderate physical activity, requires ability to stand and walk more than 4 hours per day, with ability to lift, push and pull carts, pallets and food supplies (frequently up to 30 pounds and/or continuously up to 10 pounds). Work environment involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises which require following basic safety precautions; and, working with cleaning chemicals requiring Personal Protective Equipment (PPE's) provided.