Pantry

Description

The Pantry is responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. They help keep the kitchen organized and running efficiently. They ensure proper food handling, sanitation, and following food storage procedures. 

Requirements

• Minimum 6 months in a prep or cook position. 
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness.
• A desire to help where needed and the ability to work as part of a team.
• Ability to work positively and maintain composure in a fast-paced environment.
• Ability to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant.
• Manual dexterity and hand-eye coordination to handle tools, such as knives for chopping, slicing, cutting, and dicing.
• Must be able to stand, walk, reach, bend, stoop, wipe, and handle extreme heat for extended periods of time.
• Must be able to frequently lift up to 35 pounds and occasionally lift/move up to 50 pounds.
• Excellent communication skills.
• Exceptional attention to detail.
• Exhibit a professional appearance and mannerisms.
• Food Handler Certification.