Job Responsibilities

‍

• Perform dial in of coffee to recipe every morning and train staff to perform correct dial in 
• Ensure run times are correct when making espresso coffee (25-30 SEC)
• Grinder/recipe adjustments need to be made as needed
• All milk based coffee’s to be served with latte art
• Keep coffee station clean- milk pitchers rinsed, steam wands and all surfaces
• Refill beans in grinder hopper, cups and milks when needed 
• Ensure drip timer is set for 2 hours after each batch is prepared for freshness of product
• Perform daily cleaning procedures on espresso machine, drip brewer and grinder during shift or at end of day close according to RiskProof schedule 
• Ensure correct cleaning of equipment is carried out- (review every morning at open and provide team feedback)
• Responsible for educating team (juicers) on correct processes in the coffee station - correct shut down and cleaning of equipment and skills in making coffee

• Reporting all equipment malfunctions as according through Bar Managers- Regional Managers and facilities
• Ensure correct stock rotation of coffee in store and storeroom - FIFO
• Responsible for cleanliness, organization and “look” of coffee station
• Weekly cleaning of equipment - grinders, drip dispensers, Puq press and espresso machine
• Check weekly that correct levels of ACME porcelain cups and saucers are present- if not place order to replenish stock
• Make sure all tasting cards, recipe cards and process cards are present for coffee being served - these can be ordered through Regional Manager
• Check all listed coffee tools are present in barista box - refer to list on E campus - Order missing items as needed
• Responsible for store Flow scores

‍

‍

‍

‍

REMEMBER: It is the Lead Barista’s responsibility to be serving coffee as below:

All milk based coffee’s served to be presented with latte art regardless of To-Go or To-Stay

All espresso coffee must have an extraction time of 25-30 seconds (refer to prep manual)

Drip and CB recipe

Dial-in: What is dial-in, when do you dial-in and how do you dial-in

How should do we set up the coffee machine (the look)

How do you maintain the coffee station clean (BTC)

How do you clean the coffee equipment EOD – Espresso machine, grinder, puq press (Daily clean and deep clean)

Why is it important to serve Acme cups for to stay?

How do you change water filters

How do you DOC report missing/broken equipment

How do you train Coffee -> refer to coffee module and all educational tools (Attensi, module, video, RiskProof)