Barista

Mount Sinai Medical Center of Florida•Miami Beach, FL

15d•Onsite

About The Position

This position is responsible for demonstrating courtesy, efficiency, and speed in serving food items to customers. The role involves greeting customers cheerfully and respectfully, responding with positive interpersonal skills, and recognizing the name, price, and portion size of all food items served. The Barista will serve customers swiftly with a polite and dignified approach without compromising quality for speed, and evaluate the quality of products, reporting any items that do not meet department standards to the Supervisor. The role also requires remaining courteous and calm when dealing with customer complaints, notifying the Supervisor if assistance is needed, and providing the same level of fine service to all customers. Additionally, the Barista will register all sales accurately into the cash register, prepare and package food items as assigned using approved recipes and production guidelines, and prevent run-outs of food items by informing management ahead of time. A cost-conscious attitude is expected, practicing cost control measures by using portion control and minimizing waste. The role includes keeping refrigerated items dated, labeled, and covered, ensuring units are closed when not in use, and delivering cash and register slips to the Manager. Infection control (hand-washing) is crucial for the protection of others and self. The Barista will demonstrate a working knowledge of food service sanitation, using accepted techniques in handling, preparation, service, and holding of food items. Setting up the assigned service area in a timely manner, displaying food in a clean and attractive manner, and anticipating and stocking all food and service supplies to minimize shortages are key responsibilities. The role involves operating equipment according to established procedures and cleaning assigned areas, equipment, and utensils as needed and at the end of the shift, following "clean-as-you-go" procedures. Maintaining a high performance level, responding to changes in workload and schedule, and using time productively are expected. Flexibility with scheduling to meet department demands and adherence to the uniform policy are also required. Other duties as assigned will be performed.

Requirements

HS Diploma or GED
ServSafe Food Handler - ServSafe National Restaurant Association

Nice To Haves

Hospital food service experience preferred

Responsibilities

Demonstrates courtesy, efficiency, and speed in serving food items to customers.
Greets customers cheerfully and respectfully.
Responds utilizing positive interpersonal skills.
Recognizes name, price and portion size of all food items served and explain content to customers if necessary.
Serves customers swiftly with a polite and dignified approach without compromising quality of service for speed.
Evaluates quality of products.
Reports to Supervisor any products that does not meet department standards.
Remains courteous and calm when dealing with customer complaints; notifies Supervisor if assistance is needed to satisfy customer.
Provides the same level of fine service to all customers.
Registers all sales into the cash register with accuracy.
Prepare and package food items as assigned, using approved recipes and production guidelines.
Prevents run-outs of all food items by informing management ahead of time of those items needed.
Demonstrates a cost conscious attitude in the daily operation; practice cost control measures by using portion control, minimizing waste.
Keeps refrigerated items dated, labeled, and covered.
units closed when not in use.
Delivers cash and register slips to Manager.
Performs infection control (hand-washing) for the protection of others and self.
Demonstrates a working knowledge of food service sanitation; use accepted techniques in handling, preparation; service, and holding of food items to employees and guests.
Sets up assigned service area in a timely manner.
Displays food in a clean and attractive manner.
Anticipates and stocks all food and service supplies to minimize shortages.
Operates equipment according to established procedures.
Cleans assigned areas, equipment and utensils as needed and at the end of shift.
Follows "clean-as-you-gp" procedure in work area and service area, including area tables and chairs.
Maintains a high performance level at work.
Responds to change in the workload schedule as necessary; use time in a productive manner.
Demonstrates flexibility with scheduling to meet department's demands.
Adheres to uniform policy for assigned areas.
Performs other duties as assigned.