Cafe Grill Cook and Cashier

San Juan Regional Medical Center•Farmington, NM

About The Position

At San Juan Regional Medical Center, the Cafe Grill Cook and Cashier helps advance the organization’s mission to make life better for the community. The role provides safe, sanitary, nutritious food and outstanding customer service to patients, visitors, and staff. Working as part of a team, the employee helps create a positive, compassionate experience and an environment of relaxation and rejuvenation in the healthcare setting. Employees are expected to embody the organization’s values: Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability, and Creative Vitality. The position includes food preparation and service, sanitation and food-safety tasks, stocking and rotation, safe equipment use, and cashier responsibilities. The employee follows food-service standards and assigned duties while incorporating SJRMC’s Service Standards of Safety, Courtesy, Effectiveness, and Stewardship.

Requirements

Obtain a Food Handler card issued by an accredited provider by the first day of employment.
Be at least 18 years of age.
Ability to work effectively within a team environment.
Proven ability to prioritize tasks in a fast-paced environment.
Excellent customer service skills, including communication and problem-solving.
At least one year of experience in large-scale cooking or institutional food preparation.
Knowledge of food-safety regulations, food preparation, and various cooking methods.
Familiarity with standard cooking schedules and food-service protocols.
Experience with cash handling and point-of-sale (POS) systems.

Nice To Haves

Culinary certifications or coursework, such as ServSafe, culinary arts, or nutrition basics.

Responsibilities

Demonstrate proper hand hygiene, change gloves appropriately and between tasks, and wear a hairnet or cap at all times.
Maintain a clean and sanitary work environment throughout the shift; maintain soap and sanitizer buckets, clean spills and objects from the floor immediately, and empty trash as needed.
Clean and sanitize the salad bar at scheduled times, serving-area countertops, machines, coolers, and Café tables and seats during and after each main meal service.
Follow safe food-handling guidelines and apply ServSafe training to work tasks.
Thaw and cool food according to safe food-handling requirements and timeframes.
Discard outdated food, record it on the Non-Conforming Product Log, and inform the supervisor.
Take and log food temperatures at least every four hours throughout the shift.
Use equipment properly and safely, report equipment issues to the supervisor, clean and sanitize equipment as indicated by cleaning logs, and document equipment condition.
Maintain Café food and supply stock and rotate items using first in, first out (FIFO).
Set up fruit, bread, pastries, salad and sandwich bar items, and beverages to food-safety standards before Café opening.
Discard outdated items and replenish food as needed to maintain a continuous supply for customers.
Change fountain soda and CO2 containers as needed.
Complete food preparation promptly and prepare food to established standards for quality, freshness, taste, and appearance.
Report food concerns to the supervisor; wrap, date, and rotate items daily and alert the supervisor to problems.
Count the cash drawer before the shift and report discrepancies to the supervisor.
Operate the register accurately and reconcile the cash drawer with sales.
Print an end-of-shift report each shift.
Follow through on other assigned duties and incorporate SJRMC’s Service Standards into daily work.