Barista

Job Classification:  Barista

Job summary:

Responsible for preparing and breaking down the station and for taking food and drink orders from the guests. Prepares items such as specialty coffees, sandwiches, pastries, and desserts as they are ordered and serves all orders to the guests. Keeps track of stock on hand using par sheet provided and notifies manager on duty or chef of needed items during shift if unable to stock themselves.

Scope:

Packages and serves food items in addition to maintain the appropriate appearance of his/her assigned station.

Supervision exercised:

None

Supervision received:

Supervisor: manager on duty

Supervision: has assigned duties, station and procedures which are monitored throughout the shift by management.

Responsibilities:

1. Follows all applicable safety precautions for food service and preparation areas.
2. Ensure that all food he/she prepares is done on clean surfaces in accordance with V&E Restaurants and county health department regulations.
3. Remains appropriately groomed and wears the uniform provided.
4. Treats all guests with courtesy and respect.
5. Promotes additional items to guests as to maximize check average, tip %, and company profits for the coffee bar.
6. Ensures that food quality and presentation meet V&E Restaurant’s standards prior to serving to the guests.
7. Ensures that food storage on the station is carried out in accordance with V&E Restaurant’s standards.
8.  Follows all 4 steps of the “spotlight behavior” pamphlet.

Non-physical qualifications:

1. Strong interpersonal and communication skills.
2. Must have basic reading skills.
3. Must have basic writing skills.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1. Ability to work from a standing position for extended periods of time.
2. Ability to lift and carry approximately 20-25 pounds repeatedly.
3. Ability to perform reaching and stooping motions.
4. Dexterity in the hands and fingers needed to manipulate tools, utensils and food products for proper service and presentation.
5. Auditory abilities needed to hear guest requests in a loud environment with multiple activities occurring simultaneously.
6. Visual abilities needed to safely and accurately prepare and serve ordered food products.

Primary duties:

1. Plate pre-made items as ordered and properly garnished.
2. Warm up and plate pre-made items as ordered and properly garnished.
3. Prepare made-to-order items (i.e., Sandwiches and coffee) when applicable.
4. Setup and break down the station, as applicable to assigned shift.
5. Serve ordered items to the guest in a prompt and courteous manner.
6. Assigned side work that is listed on the fountain worker “side work checklist”. This list includes but is not limited to things such as wiping down and organizing fridges, shelves, and grab-n-go cases in area; restocking coffee; cleaning out display cases; restocking pastries, desserts, and ready to eat food.

Other duties:

1. Inventory station and inform manager on duty or chef of needed items if time does not permit you to restock yourself.
2. Clean food spillage in area in order to maintain a clean and sanitary station at all times.
3. Inspect all equipment used on the assigned station and report any problems to the manager on duty or chef immediately.
4. Additional related duties as requested by manager on duty and chef.   

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status

Job Classification:  Barista

Job summary:

Responsible for preparing and breaking down the station and for taking food and drink orders from the guests. Prepares items such as specialty coffees, sandwiches, pastries, and desserts as they are ordered and serves all orders to the guests. Keeps track of stock on hand using par sheet provided and notifies manager on duty or chef of needed items during shift if unable to stock themselves.

Scope:

Packages and serves food items in addition to maintain the appropriate appearance of his/her assigned station.

Supervision exercised:

None

Supervision received:

Supervisor: manager on duty

Supervision: has assigned duties, station and procedures which are monitored throughout the shift by management.

Responsibilities:

1. Follows all applicable safety precautions for food service and preparation areas.
2. Ensure that all food he/she prepares is done on clean surfaces in accordance with V&E Restaurants and county health department regulations.
3. Remains appropriately groomed and wears the uniform provided.
4. Treats all guests with courtesy and respect.
5. Promotes additional items to guests as to maximize check average, tip %, and company profits for the coffee bar.
6. Ensures that food quality and presentation meet V&E Restaurant’s standards prior to serving to the guests.
7. Ensures that food storage on the station is carried out in accordance with V&E Restaurant’s standards.
8.  Follows all 4 steps of the “spotlight behavior” pamphlet.

Non-physical qualifications:

1. Strong interpersonal and communication skills.
2. Must have basic reading skills.
3. Must have basic writing skills.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1. Ability to work from a standing position for extended periods of time.
2. Ability to lift and carry approximately 20-25 pounds repeatedly.
3. Ability to perform reaching and stooping motions.
4. Dexterity in the hands and fingers needed to manipulate tools, utensils and food products for proper service and presentation.
5. Auditory abilities needed to hear guest requests in a loud environment with multiple activities occurring simultaneously.
6. Visual abilities needed to safely and accurately prepare and serve ordered food products.

Primary duties:

1. Plate pre-made items as ordered and properly garnished.
2. Warm up and plate pre-made items as ordered and properly garnished.
3. Prepare made-to-order items (i.e., Sandwiches and coffee) when applicable.
4. Setup and break down the station, as applicable to assigned shift.
5. Serve ordered items to the guest in a prompt and courteous manner.
6. Assigned side work that is listed on the fountain worker “side work checklist”. This list includes but is not limited to things such as wiping down and organizing fridges, shelves, and grab-n-go cases in area; restocking coffee; cleaning out display cases; restocking pastries, desserts, and ready to eat food.

Other duties:

1. Inventory station and inform manager on duty or chef of needed items if time does not permit you to restock yourself.
2. Clean food spillage in area in order to maintain a clean and sanitary station at all times.
3. Inspect all equipment used on the assigned station and report any problems to the manager on duty or chef immediately.
4. Additional related duties as requested by manager on duty and chef.   

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status