Barista - 8 Hours (CHS)

Primary Purpose:


Provide exceptional customer service while making hand-crafted, quality beverages. Baristas take orders and make coffee, tea and other drinks to customer specifications. Baristas will also operate cash registers, field customer complaints and answer questions, while working to maintain good customer relations and speedy delivery of beverages. Baristas are also expected to prepare and serve appropriate quantities of food to meet menu requirements. General requirements of the position include those listed below.


Qualifications:
Education/Certification:

• Food Handler Certification

Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic arithmetic operations.
• Use Point of Sale system.

Experience:

• None

Major Responsibilities:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Food Preparation and Serving:

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Transport food to Café Connect.
3. Serve food according to meal schedules, departmental policies, and procedures.
4. Practice and promote portion control and proper use of leftovers.
5. Supervise storage of food items and supplies. Maintain a clean and organized storage area.

Safety and Sanitation:

1. Operate tools and equipment according to prescribed safety standards.
2. Follow established procedures to meet high standards of cleanliness, health, and safety.
3. Keep garbage collection containers and areas neat and sanitary.
4. Correct unsafe conditions in work area and promptly report any conditions that are not correctable to supervisor immediately.
5. Follow established HACCP procedures.
6. Maintain personal appearance and hygiene.
7. Follow district safety protocols and emergency procedures.

Other:

1. Handle and record cashier functions accurately.
2. Help record food requisitions and order necessary supplies.
3. Maintain daily food production records.
4. Promote teamwork and interaction with fellow staff members.
5. Conduct monthly inventories of food and supplies.
6. Must be present regularly in person.

Supervisory Responsibilities:

1. None

Equipment Used:
Large and small kitchen equipment and tools including electric slicer, mixer, pressure.
Steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food and utility cart.

Mental Demands/Physical Demands/Environmental Factors:

Posture: Frequent stooping, bending, kneeling, and climbing (ladder).


Motion: Continual standing, walking, pushing and pulling.


Lifting: Moderate lifting and carrying.


Environment: Moderate exposure to extreme hot and cold temperatures.


Mental Demands: Maintain emotional control under stress. Be mature in judgment and behavior.

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