Summary
This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The primary purpose of this position is to perform routine food service preparation and to provide cash handling responsibilities as required.
Responsibilities
1. Operates a cash register according to cash handling procedures; takes payment and change. Completes daily activities reports and ensures proper deposit of cash receipts according to established procedures. Answers telephone takes food order, takes delivery information; and provides charge totals. May receive order, and serve customers dining in., according to prescribed procedures. Assist with monthly inventories. 40% 2. Provides assistance in food preparation area by performing a variety of tasks in connection with the preparation of variety of foods involving the operation of a ovens, microwaves, deep fryer, and steamers, as well as preparation of, pizza, salads, cold and hot sandwiches, pasta dishes, etc. May prepare uncooked food items and makes specialty coffees according to number of servings desired and in accordance with established procedures for timing and brewing. Draws beer and serves as needed. 30% 3. Performs housekeeping tasks to ensure proper standards of appearance, cleanliness and safety of assigned spaces. May remove soiled dishes from tables and carries to kitchen. Cleans, scrubs, wipes tables and counters and other service equipment such as work tables refrigerators, freezers, service equipment, etc, sweeps and mops floor. 10% 4. Arranges salads, desserts, cold beverages, etc., stocks condiment stands, self-service milk and ice cream cabinets and hot and cold drink dispensers. Replenishes stock as necessary. Informs supervisor when stock is low. 10% 5. May open and/or close facility. Ensuring compliance with established procedures. Responsible for complying with all safety, fire and sanitation rules and regulations. Performs other related duties as assigned. 10%
Qualifications
Must have skill to organize assignments to meet meal schedules. Must understand food terminology, measurements and serving information in standardized recipes and regular and modified menus. Must be able to operate a cash register. Skill in performing basic arithmetic. Ability to maintain and protect monies and records. Must apply knowledge of general sanitation principles to safeguard food against spoilage and waste. Required to have thorough understanding of routine methods and procedures used in all functional areas of food service operation and skill to assist in training lower or new food workers in routine duties.
Education
This is not in a positive education series.