Job Responsibilities

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• Perform dial in of coffee to recipe every morning + Train staff in dial in
• Ensure run times are correct when making coffee (25-30 sec)
• Perform grinder/recipe adjustments when needed
• Quality coffee served to J&TJ standards when working on espresso machine with latte art
• Keep coffee station clean- milk pitchers rinsed, steam wand and all surfaces
• Restock beans in grinder, cups and milks when needed
• Perform daily cleaning procedures on espresso machine and grinder at end of day close according to RiskProof schedule - Follow up and provide feedback to team if not done properly
• Perform deep cleaning procedures on espresso machine and grinder at end of day close according to RiskProof schedule - Follow up and provide feedback to team if not done properly
• Ensure correct cleaning of equipment is carried out- (review every morning at open and provide team feedback if not done correctly)
• Report all equipment malfunctions as according through Bar Managers- Regional Managers and DOC
• Ensure correct stock rotation of coffee in store and storeroom- FIFO
• Responsible for organizing and order of coffee station - The Look
• Weekly cleaning of equipment- grinders, Puq press and espresso machine
• Check weekly that correct levels of ACME porcelain cups and saucers are present- if not place order to replenish
• Make sure all tasting cards, recipe cards and process cards are present for coffee being served
• Check all coffee tools are present in barista box- refer to list on E campus- Order missing items as needed
• Monitor flow data scores and report to team and Regional Managers on quality being delivered in store

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

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)