The Cafeteria Cashier plays an important role in delivering a welcoming dining experience for St. Peter’s Health employees, visitors, and guests. Under the supervision of the Food Production Coordinator, this position is responsible for the setup, presentation, and service of food in the cafeteria and designated meeting spaces while maintaining compliance with food safety and sanitation standards. Responsibilities include operating the cash register, accurately handling transactions and cash reconciliation, assisting customers, and supporting catering functions such as beverage cart setup, meal delivery for meetings, event setup, and teardown. This role requires strong customer service skills, attention to detail, and the ability to contribute to an efficient and inviting food service environment.
Knowledge/Experience: Previous cashier experience with accurate cash handling and making change is required. Minimum of six months of experience in a food service or hospitality setting preferred, including familiarity with food safety and sanitation practices. Experience supporting catering or event setup is helpful.
Education: High school diploma or equivalent preferred. Must be able to communicate effectively in English, both verbally and in writing, follow instructions, perform basic mathematical calculations, and provide excellent customer service.
License/Certification/Registry: None required. Food Handler certification preferred or ability to obtain upon hire if required.
Aptitudes: Strong customer service and interpersonal skills with the ability to interact positively with a diverse group of employees, patients, visitors, and guests. Demonstrated accuracy in handling cash transactions and balancing a register. Ability to multitask in a fast-paced environment, maintain attention to detail, and create clean, attractive food and event presentations. Dependable, team-oriented, and able to adapt to changing service needs.