Cafe Barista - FT

Major Responsibilities:

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  Greets all customers by providing quick, friendly and personal service. Delivers legendary customer service to all customers by acting with a customer comes first attitude and connecting with the customer. Discovers and responds to customer needs.
  
  



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  Sells and serves baked goods and food items to customers. Processes transactions through the POS and provides change to customers. Follows cash handling procedures and cash register policies.
  
  



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  Maintains the highest level of standards for all product preparation. Adheres to all licensed Starbucks recipes (at Starbucks locations only), specialty drinks, measurements and food presentation standards. Provides top quality espresso shots for hot and cold beverages. Maintains espresso equipment to manufacturer and sanitation standards.
  
  



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  Maintains a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team.
  
  



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  Communicates with staff and management to solve problems and improve quality & service and effectively implement change. Contributes to cafe goals for increasing sales and improving profits. Assists with new barista training by positively reinforcing successful performance and giving respectful and encouraging coaching.
  
  



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  Monitors and records temperatures of food items and equipment (i.e. dish machine, refrigerators). Reports food danger temperatures to manager. Monitors cooked food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination.
  
  



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  Prepares inventory, requisitions daily supplies and ensures proper labeling and storage. Replenishes food service areas to include supply of food, cold beverages, dry supplies, paper supplies, etc.
  
  



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  Follows established operational policies and procedures to ensure safe food handling techniques and prevent bacteria contamination. Performs sanitation duties on a continual basic to ensure a safe work environment, including utensils, refrigerators and transportation carts and food service equipment.
  
  



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  Maintains proper production, safety and sanitation standards. Corrects deficiencies as required, including interpretation, maintenance and implementation. Complies with Hazard Analysis Critical Control Point standard.
  
  

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  None Required.
  
  

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  No Formal Education.
  
  

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  Typically requires 1 year of experience in a hospital or hotel/restaurant food service environment.
  
  

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  Ability to contribute to a positive work environment.
  
  



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  Thorough understanding of food preparation through on-the-job training or a food service course. Attends barista training sessions to attain certification and recertification.
  
  



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  Excellent customer service skills.
  
  



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  Ability to maintain patient confidentiality.
  
  



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  Ability to perform responsibilities in a self-directed environment.
  
  



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  Ability to read and understand written and oral communications.
  
  



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  Excellent communication and customer service skills to effectively interact with internal and external customers.
  
  

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  Operates equipment (i.e. Espresso machine, oven, microwave, dish-machine, grill, register, etc.) necessary to perform the job.
  
  





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  Stands for long periods of time, walks and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout shift.
  
  



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  Ability to handle multiple tasks at one time.
  
  



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  Able to handle food and hot beverages.
  
  



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  Frequently use hand and finger motions, handle or feel objects, and reach with hands and arms.
  
  





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  Must be able to lift, push, carry various items (bags, boxes, etc.):
  
  



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  - Lift up to 10 lbs. and frequently up to 20 lbs.
  
  



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  - Occasionally lifts up to 50 lbs.
  
  



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  - At waist height carrying distance maximum 5 feet.
  
  



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  - Push/pull 20 lbs.
  
  





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  Working atmosphere also contains fumes, odors, and dust/dirt. floor, spices, etc. (dust/dirt from storeroom or cleaning agents).
  
  





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  May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
  
  





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  Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a kitchen environment.