Job Description

Performs cold prep/pantry duties; prepares menu items and serves in satellite services area; maintains and safely uses equipment; handles and stores food in a safe and sanitary manner. Prepares the deli for daily operation by stocking the food service area and prepping food as directed. Operates cash register, providing prompt and courteous service. Responsible for the accuracy of transactions within the department, according to stated standards. Maintains a clean, attractive work area. Performs other related duties as assigned or directed to meet the goals and objectives of the department.

*THIS POSITION DOES NOT BEGIN UNTIL OCTOBER 2026*

Job Responsibilities:

• Performs cold prep/pantry duties. Follows recipes in preparation of salads and cold sandwiches. Follow the production guide in the pre-prep of vegetables. Prepares meat, cheese relish, cookies, and fruit trays. Prepares cold meats, vegetables, and salads for deli and grill service.
• Prepares menu items and serves in short-order areas: Follows recipes in preparation of sandwiches on the menu. Charbroil meats to the specified doneness. Maintains and prepares salads for the cafeteria salad bar evening service. Prepares cold meats, vegetables, sandwiches, and salads for satellites and the main cafeteria according to standardized recipes and policy. Prepares meats and vegetables according to standardized recipes. Prepares popcorn and ice cream items according to standardized recipes. Retrieves all food and utensils needed for satellite and cafeteria next-day service. Sets up the assigned area for service. Prepares breakfast items according to standardized recipes.
• Serves in the Satellite Services area. Serves customers courteously and promptly according to department policy. Uses portion control in serving. Garnishes are served attractively. Maintains the serving line neatly and orderly.
• Maintains and safely uses equipment. Operates food service equipment according to department policy. Disassembles and reassembles equipment as required for cleaning. Maintains safe and sanitary equipment. Cleans equipment according to department policy.
• Handles and stores food in a safe and sanitary manner. Maintains safe food temperatures using a thermometer to maintain temperatures within established safe ranges. Stores food according to department policy. Maintains a sanitary workstation. Maintains personal hygiene according to department policy and dress code.
• Operates cash register. Daily counts and verifies the starting cash amount. Enters each transaction according to designated category (i.e., cash, employee meals, patient charges, various charge slips). Daily maintains register security by complying with departmental charge slips. As errors occur notifies supervisor. At the end of each shift, count cash according to established policy.
• Provides prompt and courteous service. Greets each customer in a friendly and courteous manner. Daily assures that registers are manned at all times during operating hours. Completes each customer's transaction within one minute of the purchase being presented at the register. Daily reports for work in a neat, clean uniform in good repair.
• Maintains cash charges and other financial transactions accurately. Daily counts cash before opening the register. Daily requests change as needed according to department policy. Daily counts, money charge slips, meal tickets, etc. Maintains overages/shortages with department minutes. Verifies and records free employee meals per department policy.
• Prepares satellite service area for operations. Daily prepares coffee, tea, juice, etc. Daily sets up disposable goods, condiments, and other required items in the satellite service area before opening and as needed throughout the shift. Prepares supply requisitions at least 24 hours in advance of the time needed. Daily prepares the menu board and point of sale signs for the next day's service.
• Maintains cleanliness and sanitation of work and cafeteria. Daily rotates stock on a first-in, first-out basis. Weekly and as assigned/as needed, cleans all surfaces and equipment. As necessary, ensure that spills/safety hazards are reported promptly.
• Performs other related duties as assigned or directed to meet the goals and objectives of the department.
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

• High school diploma or GED is required

Minimum Experience:

• One (1) year of food preparation, cooking, and/or cashier experience is preferred.

Licensure, Registration and/or Certification Required by SJCRH Only:

• (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire. Employee must maintain current certification during employment.

Physical Demands and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to sit and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally exposed to toxic or caustic chemicals and extreme heat. The noise level in the work environment is usually moderate. An essential function of the job is to be able to comply with all applicable federal, state, and local safety and health regulations that would apply to this job.
• The employee must move about the workspace to access work surface and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface.
• Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time as business needs dictate. This job description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Compensation

In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $20.00 - $29.00 per hour for the role of Satellite Server.

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