Barista Job Description: Template & Guide 2025

Use this barista job description to hire faster with clear, compliant expectations. Get a paste‑ready template you can post today.

You’ll get barista duties and responsibilities, skills and qualifications, pay and tips guidance, KPIs, and screening questions. You’ll also see how to tailor the JD by cafe model and shift.

Copy‑Ready Barista Job Description Template

Start here if you need a finished, postable barista job description template you can customize in minutes.

Job Summary

We’re hiring a Barista to craft quality beverages, deliver friendly service, and keep our cafe running smoothly.

You’ll prepare espresso drinks, tea, and batch beverages. You’ll handle the register, keep stations stocked and sanitized, and help every guest leave happier than they arrived.

If you enjoy a fast pace, teamwork, and great coffee, we’d love to meet you.

Key Responsibilities

Use these core barista responsibilities to set clear expectations and support daily performance.

Greet guests, take orders accurately, and process payments via POS.
Prepare espresso drinks to recipe (grind, dose, tamp, pull, steam milk, latte art as trained).
Brew drip, pour‑over, cold brew, and tea; prepare blended and seasonal beverages.
Maintain station setup, stock ingredients, rotate inventory (FIFO), and reduce waste.
Follow sanitation, food safety, and allergen protocols; clean equipment and work areas.
Manage line flow during rushes; call out drinks; communicate with the team.
Upsell add‑ons (extra shots, syrups, alternative milks, pastries) with a friendly approach.
Handle cash drawers and reconcile tips per policy; follow loss‑prevention procedures.
Support opening/closing checklists and assist with deliveries as needed.
Represent our brand values; resolve guest issues or escalate to a lead/supervisor.

Requirements and Qualifications

List must‑have qualifications to improve applicant fit and keep standards consistent.

Customer service experience in food/beverage or retail preferred; we’ll train the right person.
Comfort using POS systems and handling cash/cards accurately.
Ability to stand for long periods and lift up to 30–40 lbs with or without accommodation.
Food Handler/ServSafe within 30 days of hire or as required by local law.
Availability for mornings, weekends, and holidays as scheduled.
Clear, friendly communication; reliable, on‑time, and team‑oriented.
Plus (nice to have):
espresso experience
latte art basics
specialty brew methods
bilingual

Schedule, Pay, and Benefits

Be transparent about status, compensation, and perks to meet compliance and attract candidates.

Status: Part‑time or full‑time; shifts vary by location (opening, mid, closing).
Pay: Base hourly range posted by location; tips pooled/distributed per shift.
Benefits (role/eligibility dependent): meal/coffee perks, PTO, health/dental/vision, commuter benefits, 401(k), training and certification support.

EEO and Accommodations Statement

We’re an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

If you need a reasonable accommodation during the application or interview process, or to perform essential job functions, please contact us to discuss options.

Customize Your Barista JD by Cafe Model and Shift

This section helps you tailor the barista job description to your operation so the right candidates apply and know what success looks like.

High‑Volume or Drive‑Thru

In high‑volume or drive‑thru cafes, emphasize speed, headset communication, and reliable order accuracy at scale. Emphasize:

Hit average ticket times (e.g., under 2:30 per drink during peak).
Use drive‑thru headsets and order screens; confirm orders and repeat‑backs.
Stage pitchers, syrups, and backup milk; batch brew and ice levels managed proactively.
Cross‑train on window, bar, and order‑taker roles; rotate roles every 30–60 minutes.
Clean as you go; micro‑cleans between cars; tight cash‑handling and drop schedules.

Specialty Coffee Bar

For specialty bars, highlight craft, consistency, and guest education to protect quality standards. Emphasize:

Dial in espresso (yield, time, temp) and calibrate grinders per shift and bean age.
Texture milk to spec; basic latte art (heart, tulip), advancing with training.
Execute brew methods (V60, Chemex, AeroPress); understand extraction theory.
Share tasting notes and origin info; guide guests on brew choices and ratios.
Maintain water chemistry/filtration standards and espresso machine care routines.

Bakery‑Cafe or Restaurant Setting

In bakery‑cafes or restaurants, blend coffee service with food handling and multi‑station teamwork. Emphasize:

Coordinate with kitchen/pastry; heat/plate pastries and manage allergen separation.
Support table running or order handoff; call names/numbers clearly.
Manage dish pit or glassware cycles between rushes; bus and reset small wares.
Follow time/temperature controls (hot/cold holding); label/date per policy.
Communicate 86’d items and prep par levels to reduce downtime and waste.

Opening vs Closing Shift Tasks

Clarify shift tasks so teams maintain pace, quality, and cleanliness across the day.

Opening:
Power‑up and pre‑heat machines
Dial in espresso
Set pars
Brew first batches
Stock milks/syrups
Verify change fund
Safety walk
Pre‑shift brief
Mid‑shift:
Restock lines
Rotate product (FIFO)
Temp checks
Quick clean backs of house
Manage breaks and coverage
Closing:
Purge/clean group heads and steam wands
Backflush with detergent
Empty/clean hoppers
Label and store milk and sauces
Take temps
Tear down, sweep/mop, trash/compost
POS close and cash drop

Responsibilities: The Complete List (with Proficiency Tiers)

Use these barista job responsibilities to set expectations and create growth paths.

Espresso and Brewing (Tier 1–3)

Use tiers to structure training, promotions, and quality assurance across the bar.

Tier 1 (Foundations): Follow recipes; steam milk to temp; maintain station; basic grinder use; purge/clean tools; brew drip/tea; prepare batch cold brew.
Tier 2 (Proficiency): Dial in espresso with guidance; adjust grind/ratio; pour simple latte art; execute pour‑over to time/TDS target; identify under/over‑extraction; troubleshoot channeling.
Tier 3 (Advanced): Independently dial in across coffees; advanced latte art; calibrate scales/TDS meter; manage preventive maintenance logs; train peers; contribute to seasonal beverage R&D.

Customer Service and Sales

Set service standards that balance hospitality with sales goals.

Welcome guests, learn names, and keep lines flowing using friendly prompts.
Take accurate orders, confirm modifiers/allergens, and ensure correct handoff.
Suggest add‑ons (extra shot, alt milk, pastry) to meet add‑on rate targets.
Resolve issues with empathy; comp/remake within guidelines; escalate as needed.
Maintain CSAT/mystery shop standards and respond to online feedback professionally.

Operations, Sanitation, and Safety

Anchor daily operations in safety, compliance, and cost control.

Follow food safety, handwashing, glove, and allergen protocols at all times.
Complete daily/weekly cleaning lists; sanitize high‑touch surfaces routinely.
Use chemicals and PPE per SDS guidance; report hazards and near‑misses.
Receive, date, and rotate inventory; manage waste and recycling/compost programs.
Adhere to cash‑handling, tip pooling, and loss‑prevention procedures.

Requirements and Skills: Must‑Have vs Nice‑to‑Have

Define clear criteria to improve applicant quality and reduce bias.

Must‑Have

Set non‑negotiables that align with safety, availability, and reliability.

Eligible to work and meet local age requirements; reliable transportation.
Friendly communication and teamwork under pressure; punctual and dependable.
Comfort with standing, bending, and lifting 30–40 lbs with or without accommodation.
Basic math and POS/cash‑handling accuracy; attention to detail.
Food safety training (Food Handler/ServSafe) within required timeframe.
Availability for peak hours (mornings/weekends/holidays).

Nice‑to‑Have

List value‑adds that accelerate training without excluding great beginners.

Prior barista or quick‑service experience; rush management skills.
Espresso dialing, latte art basics, and specialty brewing experience.
Bilingual or multilingual; customer recovery skills.
Basic equipment care (backflushing, gasket checks, grinder burr awareness).
Certifications (SCA Intro to Coffee/Barista Skills), CPR/First Aid for leads.

Compliance, Certifications, and Physical Demands

Protect your business and candidates with transparent, inclusive language and required credentials.

Food Safety and Local Permits

Most states require a Food Handler card within 30 days of hire; some municipalities require a Certified Food Protection Manager on shift. Consider:

Food Handler/ServSafe Food Handler for all baristas; ServSafe Manager for leads/supervisors as required.
Post allergen advisories and maintain cross‑contact procedures.
Check your state or county health department for specific rules on training, inspections, and signage (e.g., temperature logs and sanitizer test strips).

Physical Demands and Accommodations

Describe the work honestly and inclusively:

Ability to stand/walk for up to 8 hours; lift/carry 30–40 lbs; reach, bend, and perform repetitive motions.
Visual/auditory requirements include reading order screens and hearing names/timers.
We provide reasonable accommodations (e.g., anti‑fatigue mats, adjustable tools, scheduled task rotations, assistive devices, or duty reassignment where feasible).
For minors: include scheduling and equipment restrictions per state law (e.g., hour caps on school nights; no operation of certain equipment).

Pay Transparency: Base, Tips, and Benefits

Transparent pay helps compliance and improves applicant fit. List realistic ranges for your market and explain tips plainly.

Typical Hourly Ranges and Tips Modeling

Set clear expectations by sharing typical base pay and how tips are distributed.

Many independent cafes advertise base pay between $13–20/hour depending on market and experience, plus tips.
Tips modeling example:
Base $16/hr + average tips $5–8/hr = $21–24/hr effective.
Weekly example at 30 hours: $480 base + $150–240 tips = $630–720 gross (pre‑tax).
Tip pooling options:
shift pool split by hours worked
points‑based pool by role
hybrid (e.g., bar 1.1x, support 0.9x)
Document rules, timing of distributions, and credit card fee handling.
Disclose whether tips are pooled, when distributed, whether credit card fees are deducted, and whether service charges are tips or not.

Regional Benchmarks and How to Phrase Ranges

Benchmark locally and phrase ranges to meet pay transparency laws without overpromising.

Check state/metro data via the U.S. Bureau of Labor Statistics (Occupational Employment and Wage Statistics) and your state labor department; compare to local postings to stay competitive.
Phrase ranges compliantly: “$16.00–$19.00 per hour base, depending on experience and location, plus tips averaging $4–$7 per hour. Benefits listed below.”
Where required, include benefits, bonus/tips methodology, and the geographic scope for remote/multi‑site postings. Avoid inflated “up to” claims not supported by typical earnings.

KPIs and Performance Expectations

Tie measurable outcomes to daily work so baristas know what “good” looks like.

Service Speed, Quality, and Sales Metrics

Publish practical targets your team can hit and managers can coach against.

Ticket time: average under 2:30 per beverage during peak; under 6:00 for multi‑drink orders.
Order accuracy: 98%+ (tracked via remakes/voids).
CSAT/mystery shop: 90%+ with specific targets for greeting, accuracy, cleanliness.
Add‑on rate: 20–30% of transactions include an add‑on or upsell.
Waste: <2% beverage waste by volume; document reasons and improve weekly.
Training goals: achieve Tier 2 espresso proficiency by day 60; pass sanitation checklist at 100% by week 3.

Onboarding and Training Plan (0–30–60–90 Days)

A structured ramp‑up reduces errors and boosts retention. Align training with your KPIs.

Day 0–30: Foundations

Build safety, quality, and station confidence during the first month.

Orientation: safety, food safety, allergen, and EEO policies; tour and equipment basics.
POS/order flow; menu knowledge; station setup and restock; cleaning standards.
Espresso recipes; milk steaming to temp; drip/tea/cold brew basics.
Shadowing and short practice blocks; complete Food Handler certification.
Milestone: solo POS and support station; basic espresso prep with supervision.

Day 31–60: Proficiency

Expand speed and accuracy while introducing independent problem‑solving.

Dial‑in with guidance; latte art fundamentals; pour‑over timing and ratios.
Rush management, line pacing, and headset/drive‑thru flow (if applicable).
Customer recovery playbook; upsell scripts; waste tracking and reduction.
Milestone: hit ticket time targets on one peak shift; pass Tier 2 skills check.

Day 61–90: Independence and Stretch Goals

Prepare for lead responsibilities and cross‑training while locking in KPIs.

Advanced brew methods; deeper espresso troubleshooting; maintenance logs.
Train a new hire on one station; lead a mini‑clean or inventory task.
Milestone: consistent KPIs for three consecutive weeks; readiness for lead shifts or cross‑training.

Screening Questions and Interview Rubric

Use these questions and scoring to select baristas who can deliver speed, quality, and hospitality.

10 Screening Questions Mapped to Requirements

Ask targeted questions that reveal rush readiness, accuracy, and hospitality skills.

Tell me about a time you managed a rush. What did you do to keep wait times down?
How do you ensure drink accuracy when orders have multiple modifiers?
Walk me through how you’d dial in an espresso recipe that’s running too fast.
A guest says their drink isn’t right. What’s your recovery approach?
What’s your process for cleaning and maintaining an espresso machine during service?
Describe how you’d handle allergens and avoid cross‑contact at the bar.
How do you approach upselling without being pushy?
What are your preferred opening or closing tasks, and why?
Share a time you learned a new skill quickly. How did you practice and measure progress?
What availability can you commit to for mornings, weekends, and holidays?

Scoring Guide (1–5) by Competency

Score consistently across competencies to reduce bias and predict performance.

1 = Limited: Vague, off‑topic, or can’t explain basics; no examples.
2 = Emerging: Understands concepts but lacks detail; minimal real‑world examples.
3 = Solid: Clear, relevant examples; meets baseline expectations.
4 = Strong: Detailed, metric‑aware examples; anticipates issues; teaches others.
5 = Expert: Demonstrates deep skill, process rigor, and measurable results; improves systems.

Score across competencies:

customer service/recovery
speed/organization
espresso/brewing knowledge
sanitation/compliance
teamwork/communication
reliability/availability

Hire signals: consistent 3+ with at least two 4s in service and speed.

Related Roles and Career Path

Clarify how responsibilities and pay evolve to motivate growth and plan staffing.

Barista vs Lead Barista vs Shift Supervisor

Differentiate roles so candidates see advancement and managers can staff appropriately.

Barista: Executes drinks and guest service; meets station KPIs; assists with cleaning and restock. Pay: base + tips.
Lead Barista: Advanced espresso/brewing; trains peers; opens/closes independently; handles maintenance logs and quality checks. Pay: higher base, often shift lead differentials + tips.
Shift Supervisor: Runs the floor; manages breaks/assignments; cash drops and deposits; handles guest escalations and safety; reports KPIs. Pay: highest base among hourly roles + tips; eligible for bonuses in some cafes.

FAQs

What does a Barista do?

A barista crafts espresso and brewed beverages, delivers friendly service, and keeps the bar clean and stocked. Typical barista job responsibilities include taking orders, preparing drinks to recipe, handling POS/cash, and following food safety standards.

How should a barista job description differ for specialty vs drive‑thru?

Specialty bars emphasize dialing in, latte art standards, brew methods, and guest education. Drive‑thrus prioritize speed, headset communication, ticket times, and role rotation; simplify the menu section and highlight peak‑rush performance.

What KPIs should I include in a barista job description?

Include ticket time targets, order accuracy, CSAT/mystery shop scores, add‑on rate, and waste percentage. State early milestones (e.g., “Achieve Tier 2 espresso proficiency by day 60”).

How do I model base pay and tips to meet pay transparency laws?

Post a base hourly range by location and clearly describe how tips are pooled/distributed and typical averages. Example: “$16–$19/hr base DOE + tips averaging $4–$7/hr; tips pooled and paid weekly.”

Do baristas need certification?

Most regions require a Food Handler card within 30 days; some require a Certified Food Protection Manager on shift. SCA modules (Intro to Coffee, Barista Skills) are valued but optional unless your brand requires them.

What are ADA‑aligned ways to describe physical demands?

State core tasks (standing, lifting 30–40 lbs, repetitive motions) and include a reasonable accommodations statement (e.g., task rotation, assistive devices, adjustable tools). Avoid exclusionary language like “must be able to lift without assistance.”

How do opening and closing responsibilities differ?

Openers power‑up and dial in, set pars, and prepare first batches; closers deep‑clean, backflush, tear down, take temps, and close POS/cash. Include checklists to reduce ambiguity.

What’s the difference between a Barista, Lead Barista, and Shift Supervisor?

Barista executes; Lead Barista sets beverage quality and trains; Shift Supervisor runs operations and people. Pay and responsibilities increase with each role; see the career path section above.

How can I write a barista JD that attracts beginners without lowering standards?

Separate must‑have from nice‑to‑have skills, offer training, and set clear KPIs and a 30/60/90 plan. Use inclusive language and avoid unnecessary degree/years‑of‑experience requirements.

How much do baristas make with tips?

Effective hourly pay often combines base ($13–$20/hr in many markets) plus tips ($3–$8/hr commonly reported). Verify with local postings and BLS/state data, and disclose your cafe’s actual averages.

What compliance statements should I include for minors and part‑time workers?

Note age requirements, scheduling limits, break rules, and any equipment restrictions for minors based on state law. Include an EEO statement, pay transparency range, and accommodations language.

How specific should I be about latte art and brew methods?

If specialty‑focused, set clear but teachable standards (e.g., “basic latte art by day 60”). If high‑volume, highlight recipe accuracy and speed, and keep brew method requirements minimal to avoid deterring qualified applicants.

By using this barista job description and tailoring it to your cafe model and shifts, you’ll attract qualified candidates and stay compliant. You’ll also set your team up for measurable success.