EXP. Criollo Pantry Cook

Hotel Monteleone•New Orleans, LA

About The Position

Criollo Pantry Cooks are responsible for the cold appetizers and dishes that come off a restaurant line. Before service begins, Criollo Pantry Cooks prepare any elements needed for service such as salad dressing, sauces, vegetables or dessert ingredients. Criollo Pantry Cooks wait for tickets to come in and then plate the food the diner has ordered. They must work in conjunction with the Criollo Line Cooks so that all of a table's food comes out at one time. Criollo Pantry Cooks must be able to handle several orders at a time. Essential Functions To perform the Criollo Pantry Cook position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

100% of shift involves walking or standing
100% of shift involves continuously reaching, bending, lifting, stooping or wiping
Must be able to lift around 50 lbs., and be able to push around 75 lbs
Ability to fill-in at other stations when chefs are absent
Ability to withstand excessive exposure to heat, cold, and water
Knowledge of kitchen utensils and tools
Ability to weigh and measure using Imperial units of weight measurement (ounces/ pounds) and volume (cups/ quarts)
Must be a team player
Possess knowledge of a range of ingredients and their use
Must be able to accept constructive criticism in a positive way
Ability to work swiftly
Ability to receive direction from others
Must have cutting and chopping skills
Possess and display excellent communication skills at all times
Ability make decisions in a time pressured environment
Ability to work in a team-oriented environment and under considerable stress
Available to work a full-time, flexible (AM or PM) shift, Monday - Sunday including holidays
A high school diploma or general education degree (GED)
At least one (1) year of fine dining cooking experience
Knife handling skills
Own culinary knives

Responsibilities

Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
Responsible for inventory, preparation and presentation of select dishes and food items
Experience in choosing, preparing and presenting cold foods such as salads, cold soups, meats and cheeses
Use knife handling skills to cut, chop, carve and dice
Butcher and clean fish, poultry, meat, and shellfish
Use manual or electric appliances to clean, peel, slice and trim food
Stir and strain soups and sauce
Perform food preparation including washing, mixing, rinsing, etc. of food products
Maintain an organized and clean work area at all times; maintain station hygiene and sanitation
Observe hotel’s and departmental safety rules and regulations including the proper handling of all relevant equipment
Prevent food waste whenever possible
Rotate stock according to standards to maintain freshness
Inform supervisors in a timely manner when supplies are getting low or equipment is not working properly
Responsible for the organization of the pantry
Aid in maintenance and organization of the Kitchen
Must immediately report all suspicious occurrences and hazardous conditions
Other duties as assigned