Cashier - Job Number: 250217
Job Description
Job Description
---Ensures customers receive excellent customer service, which includes but not limited to greeting customers as they enter the establishment, processing customer orders, and notifying other staff of any special requests. Receives payment, processes incoming cash receipts, and ensures accuracy by verifying account balances, deposits, and entries. Record amounts received and prepare transaction reports. Serves as the first-line supervisor responsible for preparation, production and/or serving of food items in an assigned food service area.
Duties:
- Coordinates food preparation and serving of food.Monitors food preparation methods, portion sizes, and presentation of the food.
- Oversees inventory and procurement.Ensures adequate supplies, materials and equipment are available.
- Monitors the safety and cleanliness of the facility and equipment.Adheres to university and Health Department quality standards.
- Assists with preparation of master menus.
- Oversees operation of cash register, prepares daily cash report.
- Responds to customer inquiries regarding food quality, service, or accommodations and resolves the problems and routine complaints.
- Prepares various reports for management regarding the operation of the facility, sanitation, food preparation and any complaints or problems.
- Maintains regulatory, compliance, and operational records.
- Opens and secures facility.
- May assume responsibility for a second shift.
- Attends meetings, in-service training, and work-related classes.
- Performs various duties as needed to successfully fulfill the functions of the position.
Job Requirements
---Required Education & Experience: None
Skills:
- Performs addition, subtraction, multiplication, simple accounting, and division effectively enough to count change, when necessary, take inventory, serve portions, enter time on a times sheet, etc.
- Reads and interprets routine written materials, menus, instructions and e-mails. Ability to communicate verbally and in writing.
- Customer service
- Ability to build rapport with students, faculty and staff
- Ability to become skilled in the safe, sanitary, and effective handling of food, cooking utensils, food processing equipment, walk-in refrigeration, elevators, cash registers, food digester, dishwashers, time clock, etc.
- Working knowledge of Housing and Food Services core values at all times
- Ability to use systems to clock in/out
- Ability to handle varying workloads and meet deadlines as necessary
Certifications:
- Food Handlers License within 30 days of hire.
- Must have valid driver's license and complete registration with University Driver's Policy in advance of driving any university vehicle.
Working Conditions:
- Physical:
- Must be able to bend, lift, stoop, lift above shoulders and carry 30 pounds; Perseverance, both physically and mentally, for fast-paced and demanding responsibilities required.
- Ability to lift objects up to 50 lbs., and push/pull up to 100 lbs. depending on job assignment.
- Ability to stand and/or walk for long periods of time.
- Climb stairs, as necessary, and depending on job assignment, occasionally to frequently.
- This will be determined by employee's assignment.
- Frequent and repetitive arm and wrist movement.
- Exposure to chemicals and noxious odors.
- Environmental:
- Regular exposure to extreme temperature changes, odors and loud noises.
- Adapt to a large kitchen environment with varying temperatures (-8 to 80 degrees Fahrenheit).
- May perform shift work.
- Must be willing to wear and maintain uniforms including head covering.
- Exposure to disagreeable conditions such as handling greasy, dirty materials, walking on slippery floors, walking or riding between buildings on campus, going in and out of walk-in refrigeration units, etc.
- As essential personnel you may be required to work during university closings.
- Nights and weekends may apply for any operations especially those operating 24/7.
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