Barista (Part-time)

Job Responsibilities

• Perform and manage day-to-day activities related to assigned area (e.g., operating cash register, catering, pantry duties) with minimal supervision.
• Utilize and update the Food Service department’s computerized inventory control management system.
• Resolve queries and provide support through prompt responses and courteous service.
• Understand and track dietary needs, allergens, and special meal preparations.
• Maintain and follow regulatory standards for cleanliness, sanitation, and safety; follow Hazard Analysis Critical Control Point (HACCP) guidelines when handling food.
• Stay current with the latest trends in the food services industry.
• Escalate all customer comments and complaints to the appropriate leaders.
• Complete all assigned training, including seasonal beverages, promotions, and annual competencies.
• Perform other duties as assigned to meet the goals and objectives of the department and institution.
• Maintain regular and predictable attendance.

Minimum Education and/or Training

• High School Diploma or GED required.
• Bachelor’s degree in a related field preferred.

Minimum Experience

• At least 2 years of relevant experience required with a high school diploma.
• No prior experience required with a bachelor’s degree.
• Direct hospital experience in food services, cooking in an institutional kitchen, or catering preferred.
• Experience in a hospitality service environment performing activities related to the assigned area (e.g., food preparation, coffee/beverage preparation) preferred.
• Good understanding of safety and sanitary requirements in a food service operation preferred.

Licensure, Registration, and/or Certification Required by SJCRH Only

• (BARISTA) Must obtain Barista Certification after completing Initial Store Training within six weeks of employment.
• (SERVSAFE) ServSafe Food Handler Training Certificate Program or another ANSI-accredited Food Handler Training Certificate Program is required within 30 days of hire. Employee must maintain current certification throughout employment.

Special Skills, Knowledge, and Abilities

• Asks questions, clarifies, and provides explanations as needed.
• Checks documents and reports for clarity and accuracy.
• Seeks and provides information within and outside the team in a timely manner.
• Addresses problems using a structured, logical approach.
• Requests guidance and experiments with new ideas when changes in approach are required.
• Adapts quickly and positively; learns from mistakes.
• Demonstrates a basic understanding of food service processes, health guidelines, and regulations.
• Completes standard tasks in a timely manner within assigned area (e.g., cook, attendant, chef, catering, maintaining temperature) under supervision.
• Demonstrates physical fitness and the ability to work in a stressful environment.
• Effectively manages multiple tasks and priorities within own work.
• Copes with unexpected changes in routine and delivers planned outcomes on time.
• Escalates issues and seeks support as needed in a timely manner.
• Strives to understand customer needs by asking clarifying questions.
• Resolves routine customer problems effectively and seeks guidance as needed for more complex issues.

Physical Demands and Working Conditions

• The physical demands described here are representative of those required of an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
• While performing the duties of this job, the employee is regularly required to stand.
• The employee is frequently required to walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear.
• The employee is occasionally required to sit, stoop, kneel, or crouch.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus.
• The work environment characteristics described here are representative of those encountered while performing the essential functions of this job.
• While performing the duties of this job, the employee may occasionally be exposed to toxic or caustic chemicals and extreme heat.
• The noise level in the work environment is usually moderate.
• An essential function of the job is compliance with all applicable federal, state, and local safety and health regulations.
• The employee must move about the workspace to access work surfaces, shelves, cabinets, drawers, and equipment located at, below, or above the work surface.
• Nothing in this job description limits management’s right to assign or reassign duties and responsibilities at any time as business needs dictate.
• This job description reflects management’s assignment of essential functions and does not restrict the tasks that may be assigned.
• The information contained herein is not intended to be an all-inclusive list of duties and responsibilities, nor an all-inclusive list of skills and abilities required for the job.

Compensation

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No Search Firms

St. Jude Children's Research Hospital does not accept unsolicited assistance from search firms for employment opportunities. Please do not call or email. All resumes submitted by search firms to any employee or other representative at St. Jude via email, the internet or in any form and/or method without a valid written search agreement in place and approved by HR will result in no fee being paid in the event the candidate is hired by St. Jude.