Description

The Panty/Prep Cook is responsible for preparing food items (including but not limited to salads & desserts) in accordance with Company standards. The Pantry/Prep Cook must coordinate orders to ensure they are prepared timely and with accuracy

Sets up station prior to each shift and closes station at end of shift.

Communicates ticket times and potential problems with service and kitchen staff.

Prepares and stocks appropriate food items for station.

Restocks, cleans & maintains station during entire shift.

Follows Company safety & sanitation standards. This includes but is not limited to proper food handling, wearing gloves, continuously washing hands, wearing required footwear, proper knife handling and storage and use of step stool when necessary.

Shows up for all scheduled shifts on time, dressed appropriately, and ready to work.

Maintains a neat, clean, and well-groomed appearance.

Upon completion of shift, checks in with manager on duty before leaving station.

Prepares food items by cooking to Company standards and guest specifications.

Keeps updated on Pantry menu item and preparation changes.

Maintains favorable working relationship with other staff members free of discrimination and harassment to foster positive work climate

Ensures fresh, quality product is prepared to Company standards.

Demonstrates knowledge of relevant menu items and ingredients used in preparation.

Continually communicates with servers, runners and line cooks to ensure positive dining experience for guests.

Ensures food temperature appropriate for pantry menu items-- Hot Food is Hot & Cold Food is Cold).

Qualifications

To perform the job successfully, the Pantry Cook should demonstrate the following competencies:

Customer service- Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance.

Oral communication-Responds well to questions.

Team Work Balances team and individual responsibilities.

Diversity- Shows respect and sensitivity for cultural differences.

Ethics- Treats people with respect.

Organizational Support- Follows policies and procedures.

Adaptability- Manages competing demands.

Attendance/Punctuality- Is consistently at work and on time.

Dependability- Follows instructions, responds to management direction.

Innovation- Generates suggestions for improving work.

Planning/Organizing- Uses time efficiently.

Professionalism- Approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions; follows through on commitments.

Quality- Demonstrates accuracy and thoroughness; looks for ways to improve performance; monitors own work to ensure quality.

Safety and Security- Observes safety and security procedures.

Reports potentially unsafe conditions.

High school diploma, equivalency degree or prior experience preferred.

Direct supervision by the Sous Chef, or Chef.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to stand and exert well-paced mobility for entire shift. Must have a good sense of balance, be able to lift, bend, kneel, stoop, push, pull, climb and wipe. Must push and/or lift items weighing up to 50 pounds. Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

Although all aspects of this position may not be described, I certify that this is an accurate statement of the major responsibilities and the necessary minimum qualifications. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.