Central Production Floater Tier 3 $16.75/hour

AUXILIARY SERVICES CORPORATION OF SUNY CORTLAND•City of Cortland, NY

1d•Onsite

About The Position

This position is responsible for the courteous serving and safe preparation of food and beverages in a retail or residential location. The role involves taking proper food and equipment temperatures, entering customer purchases into the point of sales (POS) system, processing transactions with proper tender, and ensuring all transactions are entered according to meal plan, discount, and tax policies. The Floater will review credit cards, meal cards, and biometric scans to verify customers, make proper change, and manually record transactions if the POS system is offline. They will answer customer questions about meal plans and purchasing policies, notify customers of low balances, and report any irregularities to management. Responsibilities also include counting and recording cash drawers, preparing food and beverages safely following sanitation procedures, assembling orders according to requests, using a variety of equipment, assisting with inventory counts, inspecting holding items for quality, performing deep cleaning, organizing, stocking, and cleaning/sanitizing work surfaces, dining areas, dishware, utensils, floors, and equipment. The role may also involve securing facilities, assisting with food preparation in other areas, and taking ownership of the workstation, potentially utilizing student employee support. Duties may vary within a shift or week across different locations and stations, and any other duties as assigned based on business needs.

Requirements

High School Diploma or Equivalent Preferred
Computing skills to make cash change, take inventory, create # of pieces for a portion by performing adding, subtracting, multiplication and division
Ability to read on a level to comprehend product labels, recipes and safety instructions
Ability to interact with customers, coworkers, and vendors in a diplomatic manner
Ability to work effectively as a team member
Ability to perform routine tasks that are directed to the workstation.

Responsibilities

Take proper food and equipment temperatures.
Enters customer purchases into the point of sales (POS) system.
Processes the transaction with the proper tender - cash, meal plan, debit account, or credit card.
Enters all transactions according to meal plan, discount and tax policies.
Reviews all credit cards, meal cards and biometric scans to verify the customer.
Makes proper change, if necessary.
When the POS system is off-line, manually record the customer information and purchase for later processing.
Answers customer questions about meal plan and purchasing policies.
Notifies customers of balances when they inquire or when the balance appears low.
Notifies the manager or supervisor on duty of any irregularities with customers and or sales.
Cash drawers beginning bank of change is counted and recorded in a private location.
At the end of each operating day, the cash drawer is counted and recorded.
A beginning bank is placed into the safe and balance is sent to the Cash Office.
Responsible for courteous serving and safe preparation of food and beverages in a retail or residential location.
Follows all food sanitation procedures to ensure that food and beverages are safe for customer to consume.
Assembles orders to customer requests following portion control and recipes.
Uses a large variety of equipment.
Assist with counting inventory and recording product on hand.
Inspects holding items for presentation and quality and removes if found past the prime shelf life or expiration.
Will perform a variety of these duties in a single shift or work week in a number of work locations and stations.
Performs projects such as deep cleaning, organizing, and stocking.
Cleans and sanitizes work surfaces and customer dining and service areas, dish ware, utensils floors, and equipment including break down and reassembly periodically.
Uses commercial strength chemicals to clean, sanitize and polish.
Removes trash.
May secure facilities at the end of service.
Assists in other areas with food preparation duties as needed.
Takes ownership for the work station utilizing student employee support.
Any duties as assigned based on business needs.