Dietary Cashier

Primary Purpose: To perform general and routine duties related to the preparation of Cass Regional Medical Center meal service.  The cashier is responsible for adhering to all cash handling procedures in an accurate and consistent manner.  This position has frontline contact with the cafeteria customers and has a major impact on customer satisfaction with Cass Regional Medical Center services.  The cashier will also properly handle food and storage items per dietary guidelines, and serves food to customers in a professional and welcoming manner.                                   

Formal Policy-Setting Responsibilities: Formally responsible for providing input into policies associated with the job's purpose and essential responsibilities.                                   

Routine Decision Making: Determines if cash in register is appropriate for the day’s business; determines at what level a concern needs to be taken to the manager, or designee.                                 

Formal Supervisory Responsibility: No formal supervisory responsibility.              

Unusual Working Conditions: Working with kitchen machinery and equipment.        

Essential Responsibilities and Tasks

Operates the cash register, accurately charging each customer for merchandise received (75% of time).                                                              

• Counts money and meal tickets received in the cafeteria, closes out cash drawer, as well as prepares depositions, with 98% accuracy.                                               
• Maintains proper security of monies at all times.                                                              
• Inventories all cashier supplies.                                                
• Presents a courteous and helpful demeanor to each guest.                                          

Maintains order and cleanliness of the serving and dining areas (20% of time).                 

• Assists with the set-up of the serving line and dining area, prior to each meal.                                     
• Gathers supplies and stocks area, as needed.                                                     
• Replenishes beverage station (i.e. Lids, cups, straws, condiments) as needed.                                     
• Ensures cleanliness serving area counters and floors.      
• Serves breakfast and assumes light cooking responsibilities, as needed.

Other duties as assigned. (5%)                                  

ESSENTIAL PHYSICAL REQUIREMENTS

• Light Work:  Lifting 20# maximum with frequent lifting and/or carrying of objects weighing up to 10#.  Even though the weight lifted may be only a negligible amount, a job is in this category when it requires walking or standing to a significant degree or pulling and pushing arm and/or leg controls.                                                  

PHYSICAL DEMANDS

• Lifting:  Raising or lowering an object from one level to another (includes upward pulling).            
• Carrying:  Transporting an object, usually holding it in hands or arms or on the shoulders.              
• Pushing:  Exerting force upon an object so that the object moves away from the force (including slapping, striking, kicking, and treadle actions).                                                     
• Pulling:  Exerting force upon an object so that the object moves toward the force (includes jerking).
• Climbing:  Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes, and the like, using the feet and the legs and/or hands and arms.                                                      
• Balancing:  Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on a narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.
• Hearing:  Ability to determine audible communication.                                                  
• Stooping:  Bending the body downward and forward by bending the spine at the waist.                  
• Kneeling:  Bending the legs at the knees to come to rest on the knee or knees.                                   
• Crouching:  Bending the body downward and forward by bending the legs and spine.      
• Reaching:  Extending the hands and arms in any direction.                                                            
• Handling:  Seizing, holding, grasping, turning, or otherwise working with the hand or hands (fingering not involved).                                                           
• Fingering:  Picking, pinching, or otherwise working with the fingers primarily (rather than with the whole hand or arms as in handling).                                                                                
• Repetitive Motions:  Substantial movements (motions) of the wrist, hands, and/or fingers.           
• Feeling:  Perceiving such attributes of objects and materials as size, shape, temperature, or texture by means of receptors in the skin, particularly those of the finger tips.                        
• Speaking: Expressing or exchanging ideas by means of the spoken word.  Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.                                               
• Seeing:  Obtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects.                                                                                                            
• Acuity, far - clarity of vision at 20 feet or more.                                                  
• Acuity, near - clarity of vision at 20 inches or less.                                                             
• Depth perception - ability to judge distance and space relationships so as to see objects where and as they actually are.                                                      
• Field of vision - area seen up and down or to the right or left while eyes are fixed.
• Accommodations - adjustment of the lens of the eye to bring an object into sharp focus.
• Color vision- the ability to identify and distinguish colors.              

WORKING CONDITIONS

• Inside:  Worker spends approximately 75% or more of time inside.                                                           
• Temperature Changes:  Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.                                                                        
• Wet:  Contact with water or other liquids.                                                            
• Humid:  Atmospheric condition with moisture content sufficiently high to cause marked bodily discomfort.                                                               
• Noise and Vibration:  Sufficient noise, either constant or intermittent to cause marked distraction or possible injury to the sense of hearing and /or sufficient vibration (production of an oscillating movement or strain on the body or its extremities from repeated motion or shock) to cause bodily harm if endured day after day.                                                                                               
• Hazards:  Situations in which the individual is exposed to the definite risk of the bodily injury.
• Fumes:  Smoky or vaporous exhalations, usually odorous, thrown off as the result of combustion or chemical reaction.                                                             
• Odor:  Noxious smells, either toxic dust, fumes, gases, vapors, mists or liquids which cause general or localized disabling conditions as a result of inhalation or action to the skin.             
• Toxic Conditions:  Exposure to toxic dust, fumes, gases, vapors. Mists or liquids which cause general or localized disabling conditions as a result of inhalations or action to the skin.         
• Infectious Disease:  Risk of exposure to biohazardous materials, blood, and body fluid contamination.                                                      
• Dust:  Air filled with small particles of any kind, such as textiles dust, flour, wool, leather, feathers, etc., and inorganic dust including silica and asbestos, which make the workplace unpleasant or are the source of occupational disease.                                                                    

Education and Certification/ Registration Required for the Position: Preferred High school education or equivalent.  One-year experience in similar capacity preferred. Must possess a food handler’s permit within 30 days of employment.      

Required Knowledge: Understanding of basic math concepts.                                    

Required Skills and Ability: Good interpersonal and communication skills, basic math skills, ability to operate a cash register, make change and use a calculator.