Food Prep/Pantry

Jeff Ruby Culinary Entertainment•Nashville, TN

About The Position

The Food Prep/Pantry employee assists chefs by preparing ingredients, maintaining a clean and orderly kitchen, and performing simpler cooking functions as assigned according to the menu, which may vary from day to day. The role involves setting up and breaking down the workstation, preparing daily production items, managing food storage and requisitions, maintaining sanitation and organization, and complying with departmental policies and standards. The position requires working in a high-pressure kitchen environment with varying levels of heat and noise.

Requirements

At least two years of kitchen experience in a similar position.
Applicable knowledge of knives and knife skills.
Working knowledge of equipment including slicing machines, juicers, Cryovac machines, and small wares equipment.
Applicable knowledge of health, safety, and sanitation procedures.
Working knowledge of weights, measures, and various cooking techniques.
Professional appearance and demeanor.
Cooperative attitude in performing a variety of assigned tasks.
Knowledge of food-production equipment associated with the position, including choppers, slicers, mixers, and grinders.
Ability to review and comprehend recipes and other necessary documentation.
Ability to stand and walk during 6- to 8-hour shifts.
Ability to reach, bend, stoop, and wipe.
Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
Ability to work in an environment subject to varying levels of heat and noise.
Ability to work in a high-pressure environment.

Responsibilities

Meet with the Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
Complete opening duties and set up the workstation with required mise en place, tools, equipment, and supplies.
Inspect the cleanliness and working condition of tools, equipment, and supplies; check the production schedule and pars; and establish priority items for the day.
Transport supplies from the storeroom, stock designated areas, and begin preparation and production of items needed for the day.
Ensure requisitions are processed properly and placed in the designated area.
Inform the Sous Chef of excess items that can be used in daily specials or elsewhere.
Communicate assistance needs to the Sous Chef during busy periods to support optimum guest service.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Disinfect and sanitize cutting boards and worktables.
Break down the workstation and complete closing duties, including returning, rotating, wrapping, covering, labeling, and dating food items; organizing storage areas; cleaning food-preparation areas, reach-ins, walk-ins, and shelves; returning utensils and equipment; cooling hot steam-table items; turning off equipment not needed for the next shift; and restocking depleted items.
Maintain knowledge of and comply with departmental policies, procedures, and standards.
Perform other related duties as necessary.