Pantry Cook - Part Time

Crown Equipment Corporation

About The Position

17 West is a premiere American Bistro in New Bremen, Ohio. This unique dining experience features a full lunch and dinner menu, daily specials, a wide selection of cocktails and live entertainment. With an upscale, contemporary menu and a casual atmosphere, the restaurant offers options for business lunches, an evening out and everything in between.Job Posting ExternalJob Duties Food Preparation / Menu - Set up pantry station to include all cold food items, preparation equipment, dinnerware, food ingredients, garnishes and supply items needed for effective operation. Work quickly and efficiently to turn out dishes. Clean-up and perform station resetting. Report any problem or discrepancy to the Chef or Manager on duty in a timely manner. Communicate and coordinate with line cooks to ensure all food products are being prepared and complete side work as assigned by the Chef. Prepare all food products according to the standards and procedures stated in the recipe books. Food Expeditor - Set-up expo station to include all hot and cold food items, dinnerware, food ingredients, garnishes and supply items needed for effective operation. Work quickly and efficiently to expedite dishes. Maintain a clean and orderly workstation. Report any problem or discrepancy to the Chef in a timely manner. Communicate and coordinate with line cooks and servers to ensure food products are being prepared and ready for service at the correct time. Food Quality, Health, and Safety Regulations - Ensure food quality throughout the restaurant dining room and catering events meet specifications and standards of the Restaurant. Follow all health and safety regulations. Ensure cleanliness of kitchen, prep area, and equipment is maintained. Practice positive personal hygiene and cleanliness habits during work hours. Miscellaneous - Perform other duties as assigned.

Requirements

Less than 2 years related experience
Less than High school diploma or equivalent
Must be 16 years of age or older
Job may require employee to drive a company vehicle; job is non-DOT regulated and an MVR is required
Per 8-hour shift. Stand for 8 hours. Typical restaurant environment (Low to moderate noise level, low exposure to hot/cold temperatures, dust, fumes, grease, wet floors, and vibrations.) Regular interactions with others and performs a degree of independent work. Frequently lifts up to 10 pounds. Occasionally lifts 21 to 30 pounds. Infrequently lifts 41 to 50 pounds. Frequently bend/stoop/twist (greater than 90 degrees) and climbs stairs. Physical and mental demands are akin to the majority of office positions with prolonged periods of sitting and prolonged use of a computer/keyboard. Occasional use of office equipment (copies, printers, etc.)

Nice To Haves

Working knowledge of cooking practices and methods.
Experienced in cold food stations.
Able to work weekends, evenings, and holidays.
Skilled in following procedures and processes with strong attention to detail.
Able to work in a high pressured, busy, team-oriented environment at a consistent and steady pace for long periods of time.
Serve Safe Certification.

Responsibilities

Set up pantry station to include all cold food items, preparation equipment, dinnerware, food ingredients, garnishes and supply items needed for effective operation.
Work quickly and efficiently to turn out dishes.
Clean-up and perform station resetting.
Report any problem or discrepancy to the Chef or Manager on duty in a timely manner.
Communicate and coordinate with line cooks to ensure all food products are being prepared and complete side work as assigned by the Chef.
Prepare all food products according to the standards and procedures stated in the recipe books.
Set-up expo station to include all hot and cold food items, dinnerware, food ingredients, garnishes and supply items needed for effective operation.
Work quickly and efficiently to expedite dishes.
Maintain a clean and orderly workstation.
Report any problem or discrepancy to the Chef in a timely manner.
Communicate and coordinate with line cooks and servers to ensure food products are being prepared and ready for service at the correct time.
Ensure food quality throughout the restaurant dining room and catering events meet specifications and standards of the Restaurant.
Follow all health and safety regulations.
Ensure cleanliness of kitchen, prep area, and equipment is maintained.
Practice positive personal hygiene and cleanliness habits during work hours.
Perform other duties as assigned.