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Pantry Cook

1 month ago

Miami, United States Harry's Pizzeria - Coconut Grove Full time
Job DescriptionJob DescriptionDescription:

Position: Pantry Cook

FLSA Classification: Hourly Employee, Non-Exempt Tip Classification: Tip Pool Eligible

General Description of Work

With delegated authority, reporting to the General Manager, the Executive Chef, Kitchen Manager and the Assistant Kitchen, the Pantry Cook is responsible for...

Essential Function:

  • Manage and run production lines
  • Ensure spec guidelines are followed, log and report any discrepancies
  • Examine and inspect containers, materials, and products in order to ensure that packing specifications are met.
  • Record product, packaging, and order information on specified forms and records.
  • Actively cook/prep/assemble where needed.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Assumes 100% responsibility for quality of products served.
  • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Handles, stores and rotates all products properly.
  • Assists in food prep assignments during off-peak periods as needed.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations.
  • Assists others in closing the kitchen.
  • Attends all scheduled employee meetings and brings suggestions for improvement.
  • Performs other related duties as assigned by the Chef de Cuisine/Kitchen Manager or manager-on-duty.
Requirements:

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

  • A minimum of 2 years of experience in kitchen preparation and cooking.

Language Skills:

  • Ability to read, speak and interpret documents in clear English.
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.

Physical Ability

  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.