3:00 pm – 9:30 p.m. Monday – Sunday
6:30 pm – 9:30 p.m. Monday – Sunday
Uniforms will be provided and must be always worn. Please be in uniform, with hands washed, and ready to start work before you clock in.
Oversee all functions of the coffee station operations
- Follows coffee shop drink recipes and procedures
- Daily training / SCA training
- Cash control/accounting
- Cleaning/Sanitation/Safe Food Handling (certification required)
- Customer Care Training / Customer Satisfaction
- Community Outreach as Assigned.
- Marketing weekly/monthly in coordination with the Retail Manager
- Quality Controls / Coffee Council Meetings
- Supervising staff/maintaining standards (professionalism)
- Maintain portion size/specs
- Maintain presentation of food displays/counters
- Requires occasional lifting of up to 50 lbs.
- Must be able to work on your feet for the entire length of the shift.
- Must be able to work in extreme conditions of hot and cold (i.e., cooler, freezers, and hot equipment).
- Must be able to work on potentially hazardous surfaces (i.e., wet floors).
- Work with and around hazardous chemical solutions, cleaning supplies.
- Must be able to read and extend standard recipes.
- Must realize and respond accordingly to special conditions conflicting with your normal work schedule.
- Comply with all policies and procedures.
- Monitor the posted work schedule. Works\ with managers on schedule changes to meet service needs. Exceptions must be approved by FSD.
- Take an active role in order taking and providing service.
- Restock supplies as needed.
- Comply with recipes and procedures in the Operations Manual.
- Maintain high levels of sanitation at all times.
- Responsible for the security of cash for the coffee shop.
- Responsible for communicating all issues and concerns to the Retail Manager.
- Post-sales to Daily Cash Register Reconciliation form. Count cash drawer down to $100. Secure cash in safe.
- Submit any special-order needs that are to be filled by the cafeteria.
- Record any campus charges on the log sheet.
- 3:00 pm
- Be in uniform and ready to work
- Bank cash drawer and post balance on the call log
- Begin working through the opening checklist – complete by 3:00 pm
- Assist with customer service as needed
- Begin making a list of supplies needed from the cafeteria – use restocking form
- 4:00 pm
- Make sure that all products are full and ready for the evening service
- Assist on coffee needs as available
- Keep tables and floors cleaned out front
- 6:00 pm
- Organize for PM shift crew to take over
- Restock supplies
- 9:30 pm
- At the end of your shift bank cash drawer and record balance on the log
- Manage all closing needs and complete closing checklist
- Clock out
Knowledge in the safe operation of the following equipment:
- Cash Register
- Coffee Brewing Equipment
- Espresso equipment
- Well-developed knowledge of espresso and coffee program standards and recipes.
- Completion of SCA certification with six months of employment.
- Ability to recognize and maintain the highest standards of appearance and flavor of drinks served.
- Completion of the Pioneer College Caterers Sanitation Training Program.
- Maintain a clean, safe, and well-organized working environment always.
You will be evaluated on the quality and quantity of food/work produced daily. A policy of clean-as-you-go will be enforced; worktables, sinks, carts, equipment, and floors must be clean both during and before the end of each shift. All guidelines outlined in your employee handbook must be adhered to. Formal written evaluations will be performed by your supervisor twice each year.
Observing safety rules is an important part of each job in the kitchen. Please observe all safety posters and guidelines. Material Safety Data Sheets (MSDS) are available for all chemicals used in the kitchen. Please familiarize yourself with their location. Safety in the workplace is the responsibility of everyone. Let us all work together to make our kitchen a safe place to work.