Pantry Cook

Job Highlights

Using AI ⚡ to summarize the original job post

Responsibilities

• Consistently prepare a variety of starters/appetizers, salads, panini, sandwiches, salad dressings, and desserts from the Pantry station.
• Also perform other duties in the areas of food and final plate preparation including cutting, plating, and garnishing cooked items and preparing appropriate side dishes for all plates.
• Assume 100% responsibility for quality of products served out of the station.
• Know and comply with standard portion sizes, cooking methods, quality standards, and kitchen safety rules, policies, and procedures.
• Consistently prepare food items to the Washington State Health Code guidelines.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Maintain a clean and sanitary workstation including tables, shelves, meat slicer, grills, broilers, fryers, pasta cookers, saut burners, convection oven, and refrigeration equipment.
• Follow proper plate presentation and garnish set up consistently for all dishes.
• Handle, store, and rotate all products properly.
• Assists in food prep assignments during off-peak periods as needed by kitchen lead or manager-on-duty.
• Open/Close the kitchen properly and follow kitchen checklist for the station. Assist others in opening/closing the kitchen.
• Perform other related duties as assigned by the lead or manager-on-duty.

Qualifications

Required

• Must be at least 18 years of age.
• A minimum of 1 year of experience on the line in a high-volume kitchen.
• Must be able to communicate clearly with managers, BOH and FOH employees.
• Must have reliable transportation to and from work.
• Be able to reach, bend, stoop and frequently lift up to 60 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).