What are the responsibilities and job description for the Barista position at Reynolds Memorial Hospital?
POSITION DESCRIPTION
JOB TITLE & CODE:
Barista (10484)
DEPARTMENT:
Nutrition Services
REPORTS TO:
Manager
FLSA STATUS:
Non-exempt
POSITION SUMMARY: Barista may be assigned to a variety of fundamental food service duties. This position, including the responsibilities of dietary assistant, will serve Code Brew Café and all dietary functions at Reynolds Memorial Hospital. These functions include but are not limited to functions relating to cashier, product preparation and service and general sanitation. In addition, this position will ensure that safety, sanitation, customer service and positive customer experiences are maintained at all times. Typical assignments may also include patient tray line (meal assembly), dish room, utilities (floors and trash), cafeteria server, and cold food production or baker. In addition, the Barista will work as a team to deliver standards of quality food and service to patients and customers.
MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1.
Maintain a current Food Handler’s card or obtain within 1 month of hire.
PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1.
High school diploma or GED is preferred, or a combination of education and experience from which comparable knowledge and abilities can be acquired.
EXPERIENCE:
1.
Six months previous food services experience preferred or on the job training
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1.
Prepare and serve hot and cold beverages utilizing blenders, coffee makers and grinders and espresso machines.
2.
Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies and the West Virginia Department of Health.
3.
Takes inventory, assists in placing orders, retrieving orders and puts orders away.
4.
Runs cash register, retrieving initial bank of money, verifies amounts, balances out bank at the end of shift.
5.
Clean and sanitize work areas, utensils, equipment and service areas.
6.
Check temperatures of freezers, refrigerators and hot holding equipment.
7.
Describe and promote items to customers in a positive and service driven way.
8.
Serve and prepare hot and cold items.
9.
Routinely clean, rotate and restock all food items and supplies.
10.
Sweep and mop floors retrieving trash and taking out to dumpster.
11.
Label and date food items following HACCP (Hazard Analysis Critical Control Point) guidelines.
12.
Create signage as directed.
13.
Lock down dietary service location at end of meal service and return cash bag to cashier/patient registration.
14.
Prepares all work areas for operation, per task assignment.
15.
Fills bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
16.
Gathers utensils based on correct portions.
17.
Prepares timely products, fresh throughout service and not in excess (batch production).
18.
Utilizes leftovers, using the first in, first out method.
19.
Follows menu cycle.
20.
Utilizes standardized recipes.
21.
Correctly portions food.
22.
Remains focused on the customer and service throughout the encounter.
23.
Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.
24.
Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
25.
Cleans spills promptly and post appropriate caution signage.
26.
Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas.)
27.
Alerts facilities and management of malfunctioning equipment.
28.
Properly operates, cleans and stores equipment in assigned area.
PHYSICAL REQUIREMENTS: 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.
1.
2.
Able to lift up to 50 lbs. Able to pull a loaded patient meal cart (250#).
Ability to stand for entire shift.
WORKING ENVIRONMENT: 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.
1.
Ability to work in a noisy, somewhat chaotic environment (dealing with customers while trying to fill and deliver orders), under deadline pressures.
2.
Ability to understand written and oral communication.
3.
Work in an isolated environment.
4.
Work area may be hot or cold, and/or wet.
5.
Work with cleaning and dishwashing chemicals.
6.
Work area may be hot or cold, and/or wet.
Date Reviewed/Revised: June 2022
