JOBSUMMARY :
The Pantry Person is responsible for the preparation of salads, dressings and garnishes and maintaining the cleanliness of the pantry area.
ESSENTIAL JOB FUNCTIONS :
- Chops, dices and cuts vegetables and fruits using hand knives and electric slicers.
- Combines ingredients to prepare various salads.
- Uses greens and items to garnish food items in accordance with restaurant needs.
- Prepares dressings in accordance with restaurant needs.
- Ensures ingredient supply levels are accurate.
- Moves items from storage shelves to carts and transports to area for restocking.
- Observes safety rules and regulations.
QUALIFICATIONS :
Work requires effective communication in English, both verbal and written form in a professional manner.
Work requires a minimum of one-year experience.
Work requires ability to work from a standing position for extended periods of time.
Work requires a neat appearance with good personal hygiene.
Work requires pushing carts up to 70lbs.
PHYSICAL,MENTAL AND ENVIRONMENTAL DEMANDS :
Loud, fast paced environment, multiple tasks to be handled under time constraint. Front-line buffet cooks will have a great deal of direct public contact.
Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. Must be able to handle a heavy business volume in a timely manner.
Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.
Disclaimer : This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.
While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (.
emergencies, changes in personnel, workload, rush jobs or technical developments).
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