Pantry Cook

Metz Culinary Management•Wilkes Barre, PA

4d•Onsite

About The Position

The Pantry Cook is responsible for portioning, preparing, and assembling all cold food items, salads, cold appetizers, and hot and cold desserts offered in the restaurant. This role ensures that all food products meet the specifications and quality standards of Ruth’s Chris Steak House (RCSH) through proper food preparation, cooking methods, procedures, and timing.

Requirements

Minimum 6 months experience as a pantry or salad cook in a full service, fine dining upscale, table cloth or casual dining restaurant required.
Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds.
Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length.
Must be able to bend, kneel, stoop, reach and squat on a frequent basis.
Must be able to taste, to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products.
Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
The use of cut gloves as that is a company requirement for all BOH personnel for safety.
Maintains good grooming habits.
Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors and guests.
Ability to understand communication in English.

Nice To Haves

Experience with fresh products preferred.

Responsibilities

Reports to work on time and is on the pantry station as indicated on the work schedule, maintaining a clean and appropriate uniform and practicing positive personal hygiene.
Sets up the pantry station with all necessary cold food items, preparation equipment, smallwares, plateware, food ingredients, garnishes, and supply items, following the Pantry Station Prep List and reporting any issues to the Chef.
Assists other kitchen personnel in food preparation and sidework as assigned by the Chef, prepping all food product according to RCSH’s recipe cards and standards.
Preps and cooks all food to ensure it meets company specifications, recipes, procedures, plate presentation, and quality standards, ensuring a superior dining experience by correctly timing and preparing all food product.
Checks par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares prior to the start of the shift to ensure sufficient quantity, maintaining sufficient back-up par levels and communicating discrepancies to the Chef.
Correctly prepares vegetables for salads, portions and plates salads and desserts, ensuring all food is prepared and served to RCSH standards of quality, presentation, and timing.
Communicates and coordinates with food runners and the expeditor to ensure all food product is prepared and ready for service at the correct time.
Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment, and supplies throughout the shift to ensure sufficient stock and back-up levels.
Maintains the highest degree of sanitation, cleanliness, and food safety for the work area, including countertops, refrigeration units, floors, walls, and shelving.
Accomplishes all job duties while adhering to all safety guidelines and practices, immediately reporting any unsafe condition or act, accidents, and/or injuries to the Chef.
Correctly completes all station closing duties at the end of each shift and assists the Chef on Duty and kitchen personnel with closing duties and kitchen cleanliness.
Performs additional duties as assigned.