Pantry Cook

AM Pantry Job Function Overview

As a pantry person you have 9 primary responsibilities :

• To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
• To prepare food products to company standards and recipe utilizing approved weight and measure vehicles.
• To observe company sanitation standards.
• To observe the Empowerment Philosophy.
• To communicate with management and fellow employees in a professional and friendly manner.
• To observe the company rules and regulations as outlined in the employee Handbook.
• To assure orders are cooked in a timely fashion in keeping with unit cook time standards.
• Ensure thorough and timely pre-shift preparation.
• Ensure complete and accurate setup of station 15 minutes prior to opening.

As a cook an overview of your duties is :

• To review daily specials, recipes and preparation methods of same prior to commencement of work.
• To perform work station checklist, ensuring quality product, accurate weights and measures, temperature, smell and taste.

Set up same for business per restaurant guidelines prior to opening / commencement of work.

• Report any product shortages at the time of checklist and throughout shift
• To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weights, ladles and measures, appropriate sanitized storage vehicles, hot / clean / fresh sanitizing product and sharp edged utensils.
• To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures.
• To complete accurate line check including dressings and lettuce, taste testing all items, temperature controls, and sanitation and maintenance of the kitchen.
• To review and complete daily pantry prep list as assigned by Kitchen Manager and to prepare list in the absence of same with approval of supervisor.
• Prep lunch flyer items as prep priority.
• To cut all lettuce prior to lunch opening.
• To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario.
• To perform special sanitation maintenance duties as assigned by your supervisor.
• To prepare all orders to company quality, recipe and appearance standards.
• Quality food preparation
• To serve all products on proper chilled plateware with proper side items.
• To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift.
• To communicate with expeditor, counter personnel and / or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc
• To assist other employees with job function performance as needed and possible.
• To assist with General Utility duties as needed.
• To rotate and restock food products stored in work station as needed.
• Ensure food product is stored properly in air-tight, clean containers to proper temperature.
• Ensure station is properly set up and stocked for night shift arrival.
• Communicate any concerns to P.M. supervisor.
• Seek supervisor check out approval
• Punch out and leave building immediately upon supervisor sign out.

PM Pantry Job Function Overview

As a pantry person you have 8 primary responsibilities :

• To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
• To prepare food products to company standards and recipe utilizing approved weight and measure vehicles.
• To observe company sanitation standards.
• To observe the Empowerment Philosophy.
• To communicate with management and fellow employees in a professional and friendly manner.
• To observe the company rules and regulations as outlined in the employee Handbook.
• To assure orders are prepared in a timely fashion in keeping with unit cook time standards.
• Ensure thorough and timely pre-shift preparation.

As a cook an overview of your duties is :

To perform work station checklist, ensuring quality product, accurate weights and measures, temperature, smell and taste.

Set up same for business per restaurant guidelines prior to opening / commencement of work.

• To immediately report any product shortages at the time of checklist and throughout shift.
• To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weights, ladles and measures, appropriate sanitized storage vehicles, hot / clean / fresh sanitizing product and sharp edged utensils.
• To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures.
• To complete accurate line check including dressings and lettuce, taste testing all items, temperature controls, and sanitation and maintenance of the kitchen.
• To review and complete daily pantry prep list as assigned by Kitchen Manager and to prepare list in the absence of same with approval of supervisor.
• To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario.
• To prepare all orders to company quality, recipe and appearance standards.
• To serve all products on proper chilled plateware with proper side items.
• To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift.
• To communicate with expeditor, counter personnel and / or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc
• To assist other employees with job function performance as needed and possible.
• To assist with General Utility duties as needed.
• To rotate and restock food products stored in work station as needed.
• Ensure food product is stored properly in air-tight, clean containers to proper temperature.
• To perform special sanitation maintenance duties as assigned by your supervisor.
• To change and restock all storage vehicles, salad dressings and toppings into clean and sanitized plastic storage vehicles.
• To change all lettuce into clean and sanitized plastic storage vehicles.
• To perform end of shift checklist including but not limited to sanitation and maintenance duties of all equipment, storage areas and work surfaces within assigned station.

Empty trash vehicles and reline.

• Ensure station is properly set up and stocked for night shift arrival.
• Communicate any concerns to P.M. supervisor.
• Seek supervisor check out approval
• Punch out and leave building immediately upon supervisor sign out.

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