Pantry Cook

Pantry - Must be able to stay through October 4 Job Summary The pantry cook is responsible for preparing and plating cold food items such as salads, milkshakes, all desserts as well as hot appetizers. Must have good organization skills and pay great attention to detail. Responsibilities include but are not limited to: ·      Follow recipes, portion standards, and plating guidelines set by the kitchen leadership ·      Set up and stock the pantry station with necessary ingredients and supplies ·      Maintain cleanliness and organization of the pantry station throughout the shift ·      Ensure proper food storage, labeling, and rotation (FIFO) ·      Follow all food safety and sanitation standards ·      Assist with prep work for other stations as needed ·      Communicate effectively with chefs, line cooks and Front of House staff during service ·      Clean and sanitize work areas, tools, and equipment at the end of each shift ·      Ensure guest orders are prepared accurately, efficiently and consistently Qualifications ·      Previous kitchen or food prep experience preferred (but not always required) ·      Up to date food handlers safety certification ·      Ability to follow instructions and work from recipes ·      Strong attention to detail and presentation ·      Ability to work in a fast-paced environment ·      Team-oriented with a positive attitude ·      Reliable and punctual Schedule Requirements ·      Availability to work evenings, weekends, and holidays as needed ·      Able to work between 35-50 hours a week The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job the employee is regularly required to: Walk, sit, stand, and squat Lift in excess of 50lbs. Utilize hands and wrists with high dexterity Be able to go up and down stairs