$500 Sign On Bonus

Responsible for the appearance of operations, ensuring smooth operations, especially peak times and cash management.

Education
High School Diploma or GED

Experience
Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

Qualifications

• Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to master POS system for training and trouble shooting purposes.
• Ability to plan, assign and supervise the work of others in a manner conducive to high productivity and morale
• Ability to respond appropriately to common inquiries or complaints from customers and regulatory agencies.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to write routine reports and correspondence and to speak effectively before groups of customers or associates of the facility.
• Must be neat, clean, and accurate. Maintain a professional work ethic and provide outstanding customer service and be proficient in conflict resolution. Must have good verbal/written communication skills.
• ServSafe certified within one (1) year of the date of hire.
• Thorough knowledge of foods and their preparation, of health hazards related to food preparation and service, and of effective precautionary measures

Area of Responsibilities

• Completes all daily, weekly or monthly reports as outlined in the policies and procedures on a timely basis meeting all prescribed deadline.
• Implements all programs (i.e. Wellness Options, Seasonal Menus, Special Events and theme meals) as directed by FNS director and or manager .
• Implements and maintains cash handling standards as outlined in the Policies and Procedures Manual to eliminate theft of services or Company funds.
• Performs audits and monitors all cash accountability duties to include cash deposits, reconciliations and other.
• Under direction of FNS manager director, trains staff in customer service, proper portioning, cashier skills as well as safety and sanitation.
• Communicates effectively with all team members, patients and families through conferences, individual consultation and committee participation. This includes telephone, written, and electronic communication.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Ensures staff assists in achieving established customer satisfaction goals.
• Follows facility, department, safety policies and procedures.
• Interacts daily with chef and production supervisor to assist in production planning and reduce waste, therefore reducing costs.
• Interacts frequently with customers to determine satisfaction level and provide service recovery as necessary.
• Performs other tasks that may be assigned.
• Projects and practices consistent ownership attributes, which provide a high level of customer service at all points of contact.

Compliance Statement
Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

Education
High School Diploma or GED

Experience
Two years of related experience. Requires working knowledge of specialized practices, equipment, and procedures.

Licenses & Certifications

• SERVE SAFE CERTIFICATION

Supervision

• Responsible for the orientation, training, evaluation and supervision for up to 15 employees

Qualifications

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to master POS system for training and trouble shooting purposes.
• Ability to plan, assign and supervise the work of others in a manner conductive to high productivity and morale
• Ability to respond appropriately to common inquiries or complaints from customers and regulatory agencies.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability write routine reports and correspondence and to speak effectively before groups of customers or associates of facility.
• Must be neat, clean, and accurate. Maintain a professional work ethic and provide outstanding customer service and be proficient in conflict resolution. Must have good verbal/written communication skills.
• ServSafe certified within one (1) year of date of hire.
• Thorough knowledge of foods and their preparation, of health hazards related to food preparation and service, and of effective precautionary measures

Definitions

• Under direction of Food Services Director and Manager oversee retail operation(s) in accordance with Tanner and department policy. Responsible for appearance of operation, ensuring smooth operations especially peak times and cash management.

Contact With Others
Performance of job requires contact with others where team work is essential, requiring tact in order to obtain cooperation. Contacts may be outside of the organization also.

Effect Of Error
Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.

Supervisory Responsibility
Supervises a small section of employees (up to 15); orients and trains employees; schedules, assigns, checks, and maintains flow of employees work; carries out most personnel decisions, and initiates minor personnel actions.

Mental Demands
Work involves a variety of problems in a general field, some of which are complex. Involves some independent judgment to decide what to do to assemble facts, determine variations from standard procedures, or plan other action to be taken to meet general objectives.

Physical Effort
Moderate physical effort - Lifts, carries, or handles lightweight (1 to 25 lbs.) materials or equipment for about half of the day. Very occasional physical effort with medium weight objects (25- 60 lbs.). Office or laboratory work requires close visual effort and concentration more than half of day. Works in reaching or strained positions for less than half of day.

Working Conditions
Noticeable - (About 25% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.

Physical Aspects

Continually (at least once per day)

• Manual Dexterity ? picking, pinching With fingers etc.
• Feeling (Touch) ? determining temperature, texture, by touching
• Hearing
• Visual
• Speaking
• Walking
• Handling ? seizing, holding, grasping
• Smelling

Frequently (at least 3 times a week)

• Typing
• Reaching ? above shoulder
• Reaching ? below shoulder
• Color Vision
• Standing
• Carrying
• Tasting
• Pushing/Pulling ? up To 25 lbs.

Occasionally (at least once a month)

• Bending
• Running - In response To an emergency
• Lifting up To 25 lbs.
• Lifting 25 To 60 lbs.
• Climbing
• Kneeling
• Squatting
• Driving ? Class C vehicles
• Pushing/Pulling ? 25 To 60 lbs.
• Pushing/Pulling ? over 60 lbs.