<p>Summary</p> <p>Under general supervision of the Nutritional Supervisor and/or Department Director, performs a variety of cafeteria duties which may vary according to area assigned.</p> <p>MISSION, VALUES and SERVICE GOALS</p> <ul> <li>MISSION: We deliver outstanding care, inspire health, and connect with heart. </li><li>VALUES: Trust. Respect. Integrity. Compassion. </li><li>SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team. </li></ul> <p>Performs cafeteria duties by:</p> <ul> <li>Performing cashiering duties. Counting cash boxes, accurate cash handling, and daily depositing of received cash. </li><li>Supplying excellent customer service to staff, patients and visitors. </li><li></li><li>Operating and maintaining machines, stocking and restocking of all cafeteria units with specific product. </li><li></li><li>Serving patrons from a cafeteria counter and completing other routine serving assignments. </li><li></li><li>Completing all sanitation schedules in assigned areas. </li><li>Cleaning of all work areas daily, weekly and yearly as assigned. </li></ul> <p>Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by:</p> <ul> <li>Completing other job related duties and projects as assigned. </li><li>Stocking and refilling empty shelves, bins and pans. </li></ul> <p>ORGANIZATIONAL RESPONSIBILITIES</p> <p>Associate complies with the following organizational requirements:</p> <ul> <li>Attends and participates in department meetings and is accountable for all information shared. </li><li>Completes mandatory education, annual competencies and department specific education within established timeframes. </li><li>Completes annual employee health requirements within established timeframes. </li><li>Maintains license/certification, registration in good standing throughout fiscal year. </li><li>Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department. </li><li>Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self. </li><li>Adheres to regulatory agency requirements, survey process and compliance. </li><li>Complies with established organization and department policies. </li><li>Available to work overtime in addition to working additional or other shifts and schedules when required. </li></ul> <p>Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:</p> <ul> <li>Leverage innovation everywhere. </li><li>Cultivate human talent. </li><li>Embrace performance improvement. </li><li>Build greatness through accountability. </li><li>Use information to improve and advance. </li><li>Communicate clearly and continuously. </li></ul> <p>Education and Experience</p> <ul> <li>The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. Previous customer service experience in a food service environment is preferred. </li></ul> <p>Knowledge & Skills</p> <ul> <li>Requires the verbal and written communication skills necessary to follow instructions in order to perform routine tasks and the ability to read and write legibly. </li><li>Requires the ability to make calculations when mixing formulas per assigned area. </li><li>Requires the interpersonal skills necessary to consistently interact with patrons and staff in a courteous manner and to maintain positive working relationships. </li><li>Requires the motor coordination necessary to serve food, handle dishes and manipulate various cleaning supplies. </li></ul> <p>Working Conditions</p> <ul> <li>Exposure to noise and heat in food service area. </li></ul> <p>Physical Demands</p> <ul> <li>Requires the physical and stamina (i.e., ability to stoop, reach and lift equipment and supplies; remain on feet for long periods of time) to perform the essential functions of the position. </li></ul>