What are the responsibilities and job description for the Pantry Cook position at Kruse and Muer Restaurants?
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.
