Job Description

Summary: Responsible for all pantry menu items as assigned by chef. Portion and prepare food items such as salads, colds and warm appetizers, desserts, salad dressing and garniture. Responsible for maintaining a sanitary kitchen workstation.

Immediate Supervisor

Chef and Sous Chef

Essential Duties & Responsibilities

1. Comply with all potion sizes, quality standards, department rules, policies and procedures.

2. Identify and select cuts of meat, poultry, shellfish, fish, game, fruit and vegetable to be used in pantry food preparation.

3. Prepare vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting and scoring.

4. Prepare garnish for pantry menu item plates.

5. Prepare salad dressings, cold sauces and dips

6. Assemble cold and warm appetizers and desserts.

7. Maintain a sanitary work station.

8. Select and use knives, hand tools, utensils and equipment to produce food in the grill station

9. Prepare, plate and garnish all menu items, as designed by the chef, in a timely manner.

10. Help other cooks and chefs on the line when necessary.

11. Any other duties at the discretion of the owner.

Skills Needed

1. The ability to communicate and understand the English language.

2. Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.

3. Some exposure, generally a minimum of one year, as a pantry cook or prep cook.

4. Knowledge of kitchen equipment and procedures and safety and sanitation regulations.

5. Possess dexterity for using small tools and equipment.

6. Physically able to lift and carry plates, boxes, bins and other objects weighing 35

7. pounds or more.