Pantry Line Cook

Knowledge of cold food production, as well as proper portioning of food products prior to plating. Accuracy in plating procedures with clean finish and keep area neat and organized throughout shift. 

Activities & Responsibilities: 

Primary

• Promote, work, and act in a manner consistent with the mission of Arrowhead Grill: To provide a total dining experience where each guest is engaged, individually, resulting a feeling of being wanted and recognized. Our mission is to enrich the lives of our guests, our employees and owners. We do this through providing superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees like family.
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored properly at correct temperature.         by regulating temperature of fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Assumes 100% responsibility for quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Prepares items for frying, and other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Season and cook food according to recipes or personal judgment and experience.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Qualifications:

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers and kitchen personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Develop competent and agreeable work ethic.
• Interact with all guests and employees with respect, professional pleasantries and courtesies.
• Embrace supervisory directions.
• Maintain a positive attitude and a commitment to professional growth and personal development.

Salary : $20 - $22