Culinary Pantry Specialist

2 weeks ago


Miami, Florida, United States Harry's Pizzeria - Coconut Grove Full time
Job Overview

Position: Pantry Cook

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

General Overview of Responsibilities

Under the guidance of the General Manager, Executive Chef, Kitchen Manager, and Assistant Kitchen Manager, the Pantry Cook plays a vital role in the kitchen operations by...

Key Responsibilities:

  • Oversee and manage production lines efficiently.
  • Ensure adherence to specification guidelines, documenting and reporting any inconsistencies.
  • Inspect containers, materials, and products to confirm compliance with packing specifications.
  • Document product, packaging, and order details on designated forms and records.
  • Engage in cooking, preparation, and assembly tasks as required.
  • Prepare a diverse range of meats, seafood, poultry, vegetables, and other food items using various cooking equipment.
  • Take full responsibility for the quality of food products served.
  • Consistently follow standard portion sizes, cooking methods, quality standards, and kitchen policies.
  • Maintain adequate levels of food products at line stations to ensure seamless service.
  • Portion food items prior to cooking in accordance with standard portion sizes and recipe guidelines.
  • Keep workstations clean and sanitary, including tables, shelves, grills, fryers, and refrigeration equipment.
  • Prepare items for various cooking methods by portioning, battering, seasoning, and marinating.
  • Adhere to proper plate presentation and garnish setup for all dishes.
  • Handle, store, and rotate all products correctly.
  • Assist with food preparation tasks during slower periods as necessary.
  • Properly close the kitchen and follow the closing checklist for kitchen stations.
  • Support colleagues in closing kitchen operations.
  • Participate in scheduled employee meetings and contribute suggestions for improvement.
  • Perform additional related duties as assigned by the Chef de Cuisine, Kitchen Manager, or manager on duty.

Qualifications: To excel in this role, candidates must be able to perform each essential duty satisfactorily. The following qualifications are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made for individuals with disabilities to perform essential functions.

Education and Experience:

  • At least 2 years of experience in kitchen preparation and cooking.

Language Proficiency:

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

Physical Requirements:

  • Ability to reach, bend, stoop, and frequently lift up to 50 pounds.
  • Capable of standing for extended periods (up to 10 hours).

Reasoning Skills:

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


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