Description
***Receives cash from customers in payment for goods or services and records amounts received. Provides limited meal
preparation and clean-up, meal and customer service to patients, staff and visitors at the HSC Pediatric Center.

Qualifications

Minimum Education
High School Diploma or GED (required)

Minimum Work Experience
Previous cashier experience (preferred)

Required Skills/Knowledge

• Ability to speak and understand English.

JOB FUNCTIONS

• Proactively ensures that dining room is free of debris, clean and organized.
• Operates cash register in Cafeteria during scheduled hours and maintains accurate accounts of receipts, tax and food

served according to policies and procedures.

• Gathers cash bank in the mornings and count to ensure monies received is correct.
• Records amount received at register and prepares daily cash reports of all transactions.
• Cash drawer falls within the established departmental guidelines during reporting period.
• Checks menu for the day and review prices of all menu items.
• Calculates amount due from each customer, receives cash and accurately makes change.
• Maintains the philosophy that "Customers are always right".
• Demonstrates solid customer service skills (courtesy, professionalism, good eye contact).
• Train new employees.
• Brews coffee, set up cold food stations and any other service area as assigned.
• Stock and dismantle condiment areas.
• Maintains cleanliness of service area.
• The work area is consistently clean and stocked at the end of the shift.
• Maintain merchandising in service areas.
• Assembles and delivers daily supplies to units according to census requirement, as assigned.
• Anticipates supply needs, and communicates as appropriate, during meal service.
• Sets up and breaks down cafeteria food and trayline and supplies at each meal, as applicable.
• Is courteous and greets customer/patient, smiles and makes eye contact.
• Prepares certain food items as needed. Prepares nourishment items according to specific schedules.
• Stores left over food and documents item and date on container ensuring compliance with department policies and

procedures.

• Retrieves items from storage as needed.
• Ensures all food on service line is plated, presented, portioned and garnished correctly.
• Serves hot and cold food to staff, patients, families and visitors as needed.
• Using the Eight Steps System, verifies and posts all purchases received on a weekly basis.
• Compiles and sorts documents, such as invoices for payment of a weekly basis.
• Compiles and tallies weekly PAR levels charges and nourishments for all units using adding machine.
• Alerts supervisor to problems or needs concerning equipment, supplies sanitation and safety.
• Always attends mandatory inservices and meetings or makes arrangements with the appropriate supervisor for satisfactory

compliance.

• Completes all job functions as per departmental policies and procedures.
• Maintains current knowledge in present areas of responsibility (i.e. attends ongoing educational programs).
• Demonstrates responsibility for scope of position/own standard of practice.
• Demonstrates competency at all levels in providing care to all patients based on age, sex, weight, cultural and

demonstrated needs. For non-clinical areas, has attended training and demonstrates usage of population specific customer
service practices.

• Maintains skills, licensure, regulatory requirements, and credentials needed to perform assigned duties.
• Demonstrates full knowledge of current position and department relationship to flow of services and care plan of the

patient. Demonstrates working knowledge of all other services at the company.

• Accomplishes or has made agreed progress towards 75% or more of planned goals as well as goals developed during the

evaluation period. Goals are accomplished and prioritized effectively.

• May perform other duties in addition to those outlined in this job description.

SUCCESS FACTORS
Employee Excellence

• Demonstrates understanding of quality of service and collaborates with coworkers to ensure excellence standard is

achieved

• Innovates through improvement of care and/or efficiency of operational processes.
• Dedicated to a standard of performance excellence and high quality.

All In

• Embraces changes/improvements and actively participates in the implementation of new/improved programs, technology,

new equipment, systems and resources that promote quality of care, safety and efficiency.

• Identifies, prioritizes and selects alternative solutions to determine best outcome.

Action Oriented

• Maintains a high level of activity/productivity, meeting deadlines and appropriately prioritizing tasks to meet business

demands

• Anticipates problems and attempts to solve before they develop

Supervisory Responsibilities
None

Blood Borne Pathogen Exposure
Category

III:
Job does not involve exposure to blood, body fluids, non-

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