Pantry Cook

Employer
Ruth's Hospitality Group
Location
Vienna, VA
Posted
Dec 04, 2020
Closes
Dec 07, 2020
Ref
1482613788
Function
Food Service, Cook
Hours
Full Time
TITLE: Pantry Cook REPORTS TO: Chef POSITION SUMMARY: Portion, prepare and assemble all cold food items, salads, cold appetizers and hot and cold desserts offered in the restaurant. Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food products meet the specifications and quality standards of Ruths Chris Steak House. ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) Reports to work on time and is on the pantry station as indicated on the weekly workschedule. Uniform meets restaurant requirements and is maintained and clean. Sets-up the pantry station to include all cold food items, preparation equipment,smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Prep List for station set-up and stocking. Reports any problems or discrepancies to the Chef on a timely basis. Assists other kitchen personnel in food preparation and sidework as assigned by theChef. Preps all food product according to the standards and procedures stated on the Ruths Chris Steak House recipe cards. Preps and cooks all food to ensure that all items are prepared according to companyspecifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and preparing all food product. Checks, prior to the start of the shift, the par and stock levels of all salad ingredients,cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef. Correctly prepares vegetables for salads; portions and plates salads and desserts andensures that all food is prepared and served up to Ruths Chris standards of quality, presentation and timing. Communicates and coordinates with the food runners and expeditor to ensure that all foodproduct is prepared and ready for service at the correct time. Rotates and restocks all pantry food items, condiments, plateware, smallwares,equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business. Maintains the highest degree of sanitation, cleanliness and food safety for work area toinclude counter tops, refrigeration units, floors, walls and shelving. Accomplishes all job duties while adhering to all safety guidelines and practicesthroughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Chef. Correctly completes all station closing duties at the end of each shift. Assists Chef on Dutyand kitchen personnel in accomplishing closing duties and kitchen cleanliness. JOB REQUIREMENTS: Must be able to lift, handle, carry food, smallwares, equipment, supplies and papergoods at a minimum of 50 pounds. Must be able to constantly stand and exert well-paced mobility for a period up to fourhours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive andstore stock, supplies and equipment as well as to work the line during service periods. Must be able to taste to be able to distinguish between and among flavors, spices,temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products. Must be able to work in an environment subject to extreme cold 30 degrees, heattemperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke. Maintains good grooming habits. MINIMUM QUALIFICATIONS: Minimum 6 months experience as a pantry or salad cook in a full service, fine dining upscale, table cloth or casual dining restaurant required. Experience with fresh products preferred. Minimum 100 covers per shift. Must be able to communicate effectively and listen attentively to supervisors,other team members, vendors and guests. Ability to speak, read and understand English.