Barista job description template

Table 1: Position Identification

1. Position Summary

The Barista makes coffee, tea and other drinks and serves customers at [ORGANIZATION_NAME]. Most of the job is on the espresso bar and the till: taking orders, pulling shots, steaming milk and getting drinks out quickly during the morning rush. The Barista also serves baked goods and simple food, keeps the bar and seating area clean, and opens or closes the café. The job is done well when drinks taste right and look the same every time, the line keeps moving, and regulars feel welcome.

2. Key Responsibilities

2.1 Making drinks (40% of time)

• Pull espresso shots to the café's recipe (dose, yield and time), and taste and adjust the grind through the day.
• Steam and texture milk and plant-based milks for lattes, cappuccinos and flat whites, and pour latte art if the café offers it.
• Make brewed coffee, pour-overs, cold brew, teas, hot chocolate and blended or iced drinks to the drink guide.
• Read order tickets or cups and make drinks in a sensible order so the queue moves.
• Ask about and respect allergies and milk choices, and use clean steam pitchers and blender jugs to avoid cross-contact.

2.2 Serving customers and taking payment (25% of time)

• Greet customers, take orders, suggest drinks and food, and answer questions about the menu.
• Take payment on [POS_SYSTEM]: cash, debit, credit and mobile payments. Count change back correctly.
• Handle mobile or online orders and call names clearly at pickup.
• Fix wrong orders politely and tell [REPORTS_TO_TITLE] about complaints you cannot solve.

2.3 Food service (10% of time)

• Serve pastries, sandwiches and other food from the case, using tongs or gloves.
• Heat food in the oven or panini press to the right temperature.
• Label and date food, keep the case stocked, and take out items past their shelf life.

2.4 Cleaning and food safety (15% of time)

• Purge and wipe the steam wand after every drink, and flush group heads between orders.
• Backflush the espresso machine, soak portafilters and clean the grinder at close.
• Wash dishes, wipe tables, clean washrooms and empty garbage, recycling and compost.
• Check fridge temperatures and keep milk cold.
• Use cleaning chemicals as the label and safety data sheet say, wearing [REQUIRED_PPE].

2.5 Opening, closing and stock (10% of time)

• Open: turn on and warm up machines, dial in the espresso, brew the first batch and set up the bar and case.
• Close: clean equipment, count the till if assigned, restock cups, lids and milk, and lock up.
• Tell [REPORTS_TO_TITLE] when beans, milk, syrups or cups are running low, and help put away deliveries.

3. Qualifications & Experience

Table 2: Qualifications Matrix

4. Competencies

Table 3: Core Competencies and Behavioural Indicators

5. Working Conditions & Performance Measures

5.1 Working Conditions and Physical Demands

The physical and environmental demands described below are those needed to do the main parts of this job. [ORGANIZATION_NAME] will accommodate employees with disabilities under human rights law, up to the point of undue hardship.

Table 4: Physical Demands and Working Environment

5.2 Performance Measures

Table 5: Performance Evaluation Matrix

5.3 Career Path

• Typical Prior Roles: Food Counter Attendant, Cashier, Server, first job.
• Typical Next Roles: Lead Barista, Shift Supervisor, Café Supervisor, Coffee Roaster, Café Manager.

5.4 Acknowledgement and Sign-Off

This job description lists the main duties and qualifications for the Barista position at [ORGANIZATION_NAME]. It is not a full list of every task. Duties and schedules may change with reasonable notice to meet the needs of the business.

By signing below, the employee confirms they have received and read this job description.

Employee Name (Printed)

Employee Signature

Date (DD-MMM-YYYY)

Manager / Supervisor Name (Printed)

Manager / Supervisor Signature

Date (DD-MMM-YYYY)

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