Pantry 1

Overview
Support Line Cooks in food preparation and sanitation.
Responsibilities
Maintain all culinary and sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooking requirements and handling techniques.Maintain policies and procedures regarding health and safety requirements.Control waste and maintain area food cost. Complete tasks in a timely manner while maintaining quality standards.On occasion individuals may be asked to perform functions of a higher or lower skill.
Qualifications
Ability to be well groomed, clean and neat Ability to communicate and cooperate positively with peers and supervisor. Ability to function with flexibility and courteous behavior in very active kitchen operation. Ability to work quickly, efficiently and safely with all kitchen equipment.Ability to stand throughout an eight hour shift and frequently lift and carry cartons of 50lbs or more. Ability to maintain excellent attendance and be punctual in a complete uniform for any scheduled shift.Ability to follow verbal and written directions.Knowledge of proper food handling and storage in accordance to food safety codes.Skills in proper knife handling and equipment operation.Ability to maintain excellent attendance and punctuality.



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