Hey Day Market - Loud Roots -Crew member - Part Time and Full Time Available

We pay approximately 55% of our employee's benefits.

Complimentary meal for every shift worked

The Cashier is responsible for serving all products with friendly, individualized attention towards each customer by taking orders to customer specifications. Operate Point of Sale System, and work with credit card machines. The Cashier may field customer complaints or questions, as well. Cashiers also must often clean gelato coolers, restaurant stall areas and preparation areas during a normal shift. Cashiers work to maintain good customer relations and speedy delivery of all food & beverages. He/she is also responsible for educating customers about our premium gelato. The Cashier fulfills any other duties the Saint Bernardo's manager, assistant manager or supervisor assigns and represents Ithaka Hospitality Partners and The Hey Day Market Food Hall in a professional manner.

Abilities

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
• Ability to follow plating guides.
• Can properly follow all processes that are in place.
• Ability to communicate in English with guest, co-workers and management to their understanding.
• Can fill out all requisitions properly.
• Ability to be a clear thinker, remain calm and resolve problems using good judgement.
• Ability to work well under pressure.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism
• Ability to perform job functions with attention to detail, speed and accuracy
• Can follow all rules and regulations in employee handbook properly.
• Ability to maintain a clean, neat and organized work environment.
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Can organize and set up workstation fast and efficiently and teach these to the team.
• Rotate, label and date all food on station.
• Provide coverage across all service times in Pizzeria Ariccia as needed
• Tasks
• Follow sanitation practices, standards, and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Preparation, cooking, garnishing, or presentation of food.
• Wash Dishes and clean the kitchen.
  
  

Knowledge

• Food Production - Knowledge of techniques and equipment for production of Pizza preparation, including storage/handling techniques.
• Production and Processing - Knowledge of raw materials, production processes, and quality control.
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Mathematics - Knowledge of arithmetic, algebra, geometry, statistics, and their applications. Knowledge to compute basic mathematical calculations.
• Food handling certificate.
  
  

Skills

• Coordination - Adjusting actions in relation to others' actions.
• Speaking - Talking to others to convey information effectively.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  
  

Work Activities

• Training and Teaching Others - Identifying the educational needs of others, support the training programs, and teaching or instructing others.
• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
• Coaching and Developing Others - support Chef in the developmental of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Communicating with Supervisors, Peers, or Subordinates - Providing information to the Chef, coworkers, and subordinates by telephone, in written form, e-mail, or in person.