Barista

Description:
Primary responsibilities include preparation and service of food and beverage to guests of the hotel.

Benefits:
PTO
Health Insurance
401k plus match
flexible schedule
Employee Dining Discount

A Barista plays a vital role in preparing and executing a variety of the operation's beverages with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position.

Typical responsibilities:

Prepare and execute a variety of menu items following established recipes and guidelines.

Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food-safe temperatures, and maintaining a clean and organized work area.

Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.

Ensure that all items leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size.

Work closely with the kitchen team, including chefs and other line cooks, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.

Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies.

Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and station organization, to uphold cleanliness standards and ensure a safe working environment.

Requirements:
1. Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds.
2. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
3. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods.
4. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and guests.
5. Must be able to taste - to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell - to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products

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