FOOD SERVICE WORKER/ BARISTA NA05

Summary

Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team! MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

Duties

Summary of Duties: Performs tasks with several steps or sequences of tasks such as: setting up food service counters, and side service stands with hot and cold food and beverages. Serves and sells food snack items and prepares limited variety of short order food items. Makes coffee in large urns according to the number of servings desired, with responsibility for timing and brewing. Sells alcoholic beverages to eligible patrons. May make a variety of fruit and vegetable salads such as fresh fruit, tossed green, tomato and lettuce, and lettuce wedges. Serves food in standard portions by placing uniform amounts in small dishes or glasses in prescribed quantities. Makes simple sandwiches. Uses suggestive selling techniques to sell associate products. Follows established standards for merchandising, stocking, rotating and storing all products. Operates cash register and is responsible for own change fund. May unload food from delivery trucks and move heavy garbage cans. Cleans any associated appliances inside and out, and maintains customer service area and equipment in a clean and appealing manner. Performs preventative maintenance on equipment according to established checklists and schedules. Stores food properly to avoid spoilage. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact. Asks questions to determine, verify and solve problems. Checks for satisfaction on the quality of goods and services. Takes action to solve problems quickly. Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards. Uses required safety equipment, and observes safe occupational illness, and work procedures. Promptly reports any observed workplace hazards, and any injury, /or property damage resulting from workplace mishaps to the immediate supervisor. Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment. Performs other related duties as required. (Must meet minimum age requirements.)

Qualifications

Skills and Knowledge: Skill to organize assignments in logical sequence, perform tasks with several steps and use judgment in the performance of sequential tasks accurately according to deadlines. Skill to serve uniform individual portions. Knowledge of weights and measurements, and skill to read and follow recipe cards for items such as spreads and dressings. Skill to perform simple arithmetic, and ability to read instructions. Working knowledge of common sanitation procedures to prevent contamination, spoilage and waste. Ability to recognize intoxicated or unruly patrons and to resolve the problem or seek assistance if needed. Responsibility: Incumbent knows what steps or sequences of steps are needed to complete the work. Follows specific oral or written instructions when changes or new assignments are made. Uses judgment in deciding that the standards of sanitation, attractiveness, timeliness, safety, and service are met (i.e., serving and individual portioning). The supervisor periodically checks to see that work is done on time and according to instructions. Physical Effort: Work involves light to moderate physical effort such as frequently lifting or moving objects, constant standing and walking. Lifts and carries objects up to 45 lbs independently and objects over 45 lbs with assistance. Working Conditions: Work areas are often uncomfortably warm and noisy. Workers are exposed to minor cuts, bruises, burns, and scalds. There is danger of slipping on wet floors. Some workers are exposed to extreme temperatures of hot kitchens and walk-in refrigerators.

Requirements

See Duties and Qualifications