Cashier - Food and Nutrition (Evenings)

Cashier Position$1,000 Sign On Bonus - External Hires OnlyThe Cashier receives and disburses money for payment of goods purchased in the cafeteria and assists customers as needed. The Cashier will assist in department sanitation and closing procedures.EducationHigh School Diploma or GEDExperienceThree months of related experienceQualificationsFood service experience preferred, but not necessary.Mature, responsible, neat, clean in appearance, and have good personal hygiene.Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.Requires 1 month or less of on the job training to obtain skill level.Area of ResponsibilitiesAccepts cash, credit cards, quick charge, and meal tickets according to established procedure.Balances cash drawer, receipts, and documents discrepancies.Keeps register area neat and stocked with necessary supplies and free of unnecessary items. Assists in department sanitation and closing procedures.Maintains professional customer service greeting smiling eye contact problem resolution. Regular, routine contact with other people in and out of the department.Operates cash register, counts money, and keeps money organized. Utilizes counterfeit pen. Completes closing paperwork per policy.Adheres to job conduct, dress, attendance, and in-service requirements.Considers safety and sanitation in all aspects of the job. Conducts daily, weekly, monthly cleaning and sanitation duties for the department as assigned.Performs all other duties as related and assigned by supervisor or management.Performs duties in efficient and timely manner.Compliance StatementEmployee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.EducationHigh School Diploma or GEDExperienceThree months of related experienceLicenses & CertificationsNONE REQUIREDSupervisionExercises no supervision of others.QualificationsFood service experience preferred, but not necessary.Mature, responsible, neat, clean in appearance, and have good personal hygiene.Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.Requires 1 month or less of on the job training to obtain skill level.Contact With OthersRequires frequent but limited contacts with many others to do job, or extensive contacts with a limited number of categories of people to apply procedures or treatment. Requires discretion and tact to interpret departmental procedures.Effect Of ErrorProbable error usually detected in succeeding operations and generally confined to a single department or phase of organization activities. Practically all work is subject to verification or check. Occasional work with some confidential data where the effect of any disclosure would be negligible or where the full import is not apparent in the routines performed.Supervisory ResponsibilityExercises no supervision, work direction, or instruction of other employees or studentsMental DemandsRoutine duties using one or more of several established procedures within a prescribed practice under general supervision. Involves minor decisions many of which are repetitive.Physical EffortMinor physical effort - Job requires person to stand and/or walk frequently. Lifts, carries, or uses lightweight (1 to 25 lbs.) materials or equipment less than half of the day. Works in reaching or strained position intermittently. Office or laboratory work requires close visual effort less than half of day. Office or Laboratory work with concentration on a monotonous, repetitious procedure or skill most of day, where speed and accuracy are essential.Working ConditionsNoticeable - (About 25% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.Physical AspectsContinually (at least once per day)Feeling (Touch) -- determining temperature, texture, by touchingHearingVisualSpeakingStandingHandling -- seizing, holding, graspingSmelling Frequently (at least 3 times a week)BendingManual Dexterity -- picking, pinching With fingers etc.Reaching -- above shoulderReaching -- below shoulderWalkingCarryingPushing/Pulling -- up To 25 lbs.Occasionally (at least once a month)TypingBalancingRunning - In response To an emergencyLifting up To 25 lbs.ClimbingKneelingSquattingTastingPushing/Pulling -- 25 To 60 lbs.