I. POSITION SUMMARY

• Displays and promotes merchandise by stocking shelves, counters and racks; maintains food court, bars, gift shop and storage areas in a clean, neat and attractive condition
• Ensures compliance with FDA health and safety regulations
• Ensure accurate recording and logging of food temperatures of commissary deliveries from Terminal Kitchens and correct storing and rotation of this product per FDA guidelines
• Cooks and prepares a wide variety of foods/beverages following procedures
• Requisitions and receives merchandise from warehouse, as needed to maintain established par stock levels
• Record information in Daily Log as required by Manager
• Operates, a point-of-sale (POS) cash register, ensuring the accurate processing of all sales transactions, including collecting cash and/or credit card payments, and, making change on cash sales, as needed, along with processing refunds and/or discounts
• Provides training for staff in the areas of food and beverage service, retail marketing, customer service, POS system operation, money handling procedures and DRBA/CMLF policies and procedures
• Assist customers by providing information and answering questions
• Maintain accurate inventory records, as required; assist with taking physical inventory, as assigned
• Responsible for following established safety practices while performing duties to protect self, co-workers, and the public from injury and/or illness, while properly and safely using, and caring for, DRBA equipment and facilities
• Performs other related duties, as assigned, by the Managers
• Provides the highest level of customer service and professionalism to all internal and external customers

1. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• General knowledge of food handling, beverage service, and retail/gift shop procedures and merchandise
• Knowledge of food and beverage preparation and presentation and the ability to follow prepared recipes
• Proficient in operation of cash register/POS system
• Knowledge of safe work practices; knowledge of shipboard hazards, when working aboard vessels
• Ability to keep records and maintain inventory and supplies at established par levels
• Ability to effectively communicate with guests, co-workers and supervisors
• Occasional lifting and/or carrying of up to 50 pounds (the assistance of another person and/or a mechanical device is recommended for anything over 50 pounds)
• Occasional stooping, crouching, bending, kneeling, twisting and/or full limb extension; up to 100% of working day will be spent standing and/or walking
• Occasional use of cleaning chemicals (see SDS sheets)
• May require working in temperature conditions exceeding 90°F, and working over or near high temperature equipment (up to 450°F); occasional exposure to below-freezing temperatures (walk-in freezer)
• Ability to establish and maintain effective working relationships
• Ability to provide superior customer service to everyone by responding in a courteous and efficient manner

• Commercial Foodservice Operation / Kitchen Facilities/ Cooking Stations / Bars / Gift Shop (Retail Point-of-Sale) aboard vessel

• ServSafe Certification is required within 45 days of starting (training and testing assistance is available)
• ABC certification required within 30 days of starting (training and testing assistance is available)

• Must be at least 21 years old
• High school diploma or equivalent or equivalent related experience
• Previous experience in foodservice and/ or other retail supervision of three years or more is preferred, but not required

• Applicants will be subject to a background check and pre-employment drug test
• Delaware River and Bay Authority requires all employees to have direct deposit with a financial institution or enroll in the payroll card program to receive their bi-weekly pay
• Required to comply with established dress and jewelry code while on duty
• Must be available to work irregular hours and adapt to variable workloads and tempos