Position: Hive Café Co-op Barista
Deadline to apply: August 11, 5pm
Wage: $12.50 per hour, plus tips
Start date of position: First week of Concordia classes (Sept 3, 2019)
Training: end of August
Interviews will be held after August 11
Mission of Hive Café Co-op
Located both at the heart of Concordia University’s Loyola campus and Downtown campus, the Hive Café Co-op’s mission is to provide healthy, varied, affordable, organic, and locally produced food options, while highlighting sustainable practices, employing dignified working conditions for suppliers and worker-members alike, nurturing a community-run space, and fostering an alternative food system to the one currently dominated by corporate institutional providers.
Baristas will be preparing coffee, tea, and assorted beverages, serving and helping prep food items as requested by customers, as well as conducting transactions through a Point of Sale (POS) system. They will ensure customer service; product quality, selection, and availability, as well as support and promote the Hive Café Co-op and uphold its values and constitution, while being an active cooperative worker member.
Responds to customer orders by preparing coffee/tea/specialty drinks or serving food items in a timely and efficient manner, while maintaining a great customer rapport.
Operates coffee makers, panini presses, blenders, and other production equipment for food service.
Answers questions on product specifications
Be informed/knowledgeable on products and sustainable cafe practices.
Have a clear understanding of how the cafe/a solidarity cooperative functions
Operates POS (Maitre’D) system to process customer orders. Maintains and is responsible to keep the cash register balanced.
Assists with the promotion of membership, as well as registering new members
Knowledgeable about the organization and what it means to be a solidarity cooperative member.
Receives and breaks down deliveries, and files invoices appropriately.
Monitors inventory, stocks, and refills food display cases as required.
Rotates product to ensure compliance with supplier and café requirements on quality, temperature, cleanliness, selection, display, and proper inventory levels to meet customer demand.
Has a clear understanding of food safety regulations and protocols
Prevents the sale of spoiled or expired product (quality assurance).
Creates attractive and efficient displays for pastries, meal items, supplies, and other related merchandise at the coffee bar.
Cleans and maintains coffee bar, production equipment, and sitting area. Utilizes cleaning supplies and equipment in safe manner.
Communicates with the location coordinators and/or Board of Directors regarding all maintenance or repair issues.
Maintains and organizes work and sales areas, backroom, cooler, and freezer.
Answers and responds to incoming phone calls appropriately.
Handles customer relations in a positive manner, including effective resolution of customer complaints, and reports to the coordinators and Board of Directors as required.
Performs opening and/or closing duties safely and effectively.
Performs all job duties and responsibilities safely, accurately, and with honesty, integrity, and professionalism.
Other duties as specified by general managers
As a student-run co-op, we ask that candidates be enrolled in a minimum of at least 1 class at Concordia University.
Be passionate about food, food sovereignty, and sustainability.
Ability to taste, smell, and test products for consistency and quality.
Requires strong communication skills, interpersonal skills, and the ability to maintain composure in dealing with customers, suppliers, and co-workers.
Ability to describe products and educate customers on coffee, tea, and related merchandise.
Ability to judge and react to customer flow and volume.
Scheduled hours will vary. Punctual and reliable attendance is required.
Ability to function in a non-hierarchical environment and work well with a team.
Strong organization skills, attention to detail, ability to prioritize workload, and multitasking.
Assets (recommended, but not required):
Previous barista experience
Knowledge of product quality and variety, health and safety regulations, storage, and labeling.
Knowledge of, or a certificate for, Hygiene and Food Safety training as defined by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ)..
Familiarity with the cooperative and non hierarchical business models
These elements are intended to describe the general nature of the work performed by employees:
Exposure to potential hazards exists with respect to cutting equipment, coffee makers, mixers and other work aids necessary to perform job duties.
Exposure of up to 176˚C while brewing, maintaining, and mixing hot drinks.
Exposure to -1˚C to 4˚C while handling refrigerated products.
Exposure to -22˚C while handling frozen products.
Baristas may perform any number of physical activities to accomplish assigned duties, such as walking and standing (90% of the workday), bending, reaching, repetitive motions, and lifting up between 40 to 50 lbs