GENERAL SUMMARY
The Baja Express Cashier/Cook ensures courteous, prompt and knowledgeable service and preparation of food and beverage to ensure total satisfaction of the guest experience. Food is cooked under the direction of the Baja Express Supervisor and/or Manager and recipes are followed. A clean, safe work environment is maintained by following the Health, Safety and Sanitation Codes of the State, County, and Pechanga Resort and Casino. Abides by OSHA regulations.

FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by PRC.

KEY RESPONSIBILITIES
• Ensures all food is consistently prepared and served according to recipes, portioning, cooking and serving standards
• Ensures all products are ordered according to predetermined product specifications
• Responsible for taking guest orders and entering them in Micros
• Follow proper cash handling procedures, maintains the cash drawer and completes the drawers’ paperwork
• Ensures the proper handling of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Adheres to established portion control guidelines
• Display accurate knowledge of food and beverage pricing
• Prep products
• Sweep and mop floors, empty trash
• Wears appropriate uniform and is well-groomed by following PRC’s Dress Code Standards
• Ensures all equipment is kept clean and in excellent working condition through personal inspection and by following preventative maintenance programs
• Ability to work all Baja Express stations cooking and cashiering as needed
• Have current in-force Food Handling Licenses
• Other duties as assigned


EXPERIENCE/TRAINING/EDUCATION:
• High school diploma or general education degree (GED) required; and at least year of experience is preferred to successfully perform this job.

COMMUNICATION SKILLS:
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS:
• Intermediate Skills: Ability to add, subtract, multiply and divide in all units of measure. Calculate figures and amounts such as discounts, interest, proportions, percentages, area, circumference, and volume.


REASONING ABILITY:
• Intermediate Skills: Ability to apply common sense understanding to interpreting and carrying out instructions furnished in written, oral, or diagram form. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

CERTIFICATES, LICENSES, REGISTRATIONS:
• Food Handler Certification

SKILLS/ABILITIES:
• Proficient with POS system
• Firm understanding and practical application of Health and Safety standards
• Possess strong interpersonal and organizational skills
• Must be able to work any day of the week and scheduled shift
• Possess fluent English speaking, writing and comprehension skills. Bilingual helpful, but not required

DISCLAIMER:
The above information on this description has been designed to indicate the general nature and level of work performed by Team Members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.

PHYSICAL DEMANDS:
How much on-the-job time is spent on the following physical activities:
Amount of time
None Up to 1/3 Over 1/3 to 2/3 Over 2/3 +
Stand x
Walk x
Sit x
Finger Dexterity x
Reach with hands and arms x
Climb or balance x
Stoop, kneel, crouch or crawl x
Talk or hear x
Taste or smell x
The job requires that weight be lifted and/or force be exerted
Amount of Time
None Up to 1/3 Over 1/3 to 2/3 Over 2/3 +
Up to 10 pounds x
Up to 25 pounds x
Up to 50 pounds x
Up to 100 pounds x
More than 100 pounds x




WORK ENVIRONMENT:
The typical work environment for this position is kitchen and office environment.
This position requires exposure to the following environmental conditions:
Amount of Time
None Up to 1/3 Over 1/3 to 2/3 Over 2/3 +
Wet or humid conditions
(non-weather) x
Work near moving mechanical parts x
Work in high, precarious places x
Fumes or airborne particules x
Toxic or caustic chemicals x
Outdoor weather conditions x
Extreme cold (non-weather) x
Extreme heat (non-weather) x
Risk of electrical shock x
Work with explosives x
Risk of radiation x
Vibration x


SPECIAL REQUIREMENTS:
• Close vision (clear vision at 20 inches or less)
• Distance vision (clear vision at 20 feet or more)
• Color vision (ability to identify and distinguish colors)
• Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point)
• Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)
• Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus)
• Spatial relationships ability is required in the service of hot foods and beverages; planning objects safely during the routines of assisting with food service
• Ability for sharp focus is required in the service of determining food safety (observing small foreign objects in food or small chips in glassware/cooking ware)
• Finger dexterity is required in typing, preparing POS transactions and using writing instruments