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.
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Common Qualifications
- Food handler's card/safety certification (often required).
