Pantry Cook in Rochester, Michigan at Kruse and Muer Restaurants

AM Pantry Job Function Overview

As a pantry person you have 9 primary responsibilities:

1. To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
2. To prepare food products to company standards and recipe utilizing approved weight and measure vehicles.
3. To observe company sanitation standards.
4. To observe the Empowerment Philosophy.
5. To communicate with management and fellow employees in a professional and friendly manner.
6. To observe the company rules and regulations as outlined in the employee Handbook.
7. To assure orders are cooked in a timely fashion in keeping with unit cook time standards.
8. Ensure thorough and timely pre-shift preparation.
9. Ensure complete and accurate setup of station 15 minutes prior to opening.

As a cook an overview of your duties is:

• To review daily specials, recipes and preparation methods of same prior to commencement of work.
• To perform work station checklist, ensuring quality product, accurate weights and measures, temperature, smell and taste. Set up same for business per restaurant guidelines prior to opening / commencement of work.
• Report any product shortages at the time of checklist and throughout shift
• To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weights, ladles and measures, appropriate sanitized storage vehicles, hot/clean/fresh sanitizing product and sharp edged utensils.
• To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures.
• To complete accurate line check including dressings and lettuce, taste testing all items, temperature controls, and sanitation and maintenance of the kitchen.
• To review and complete daily pantry prep list as assigned by Kitchen Manager and to prepare list in the absence of same with approval of supervisor.
• Prep lunch flyer items as prep priority.
• To cut all lettuce prior to lunch opening.
• To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario.
• To perform special sanitation maintenance duties as assigned by your supervisor.
• To prepare all orders to company quality, recipe and appearance standards.
• Quality food preparation
• To serve all products on proper chilled plateware with proper side items.
• To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift.
• To communicate with expeditor, counter personnel and/or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc…
• To assist other employees with job function performance as needed and possible.
• To assist with General Utility duties as needed.
• To rotate and restock food products stored in work station as needed.
• Ensure food product is stored properly in air-tight, clean containers to proper temperature.
• Ensure station is properly set up and stocked for night shift arrival.
• Communicate any concerns to P.M. supervisor.
• Seek supervisor check out approval
• Punch out and leave building immediately upon supervisor sign out.

PM Pantry Job Function Overview

As a pantry person you have 8 primary responsibilities:

1. To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
2. To prepare food products to company standards and recipe utilizing approved weight and measure vehicles.
3. To observe company sanitation standards.
4. To observe the Empowerment Philosophy.
5. To communicate with management and fellow employees in a professional and friendly manner.
6. To observe the company rules and regulations as outlined in the employee Handbook.
7. To assure orders are prepared in a timely fashion in keeping with unit cook time standards.
8. Ensure thorough and timely pre-shift preparation.

As a cook an overview of your duties is:

• To perform work station checklist, ensuring quality product, accurate weights and measures, temperature, smell and taste. Set up same for business per restaurant guidelines prior to opening / commencement of work.
• To immediately report any product shortages at the time of checklist and throughout shift.
• To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weights, ladles and measures, appropriate sanitized storage vehicles, hot/clean/fresh sanitizing product and sharp edged utensils.
• To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures.
• To complete accurate line check including dressings and lettuce, taste testing all items, temperature controls, and sanitation and maintenance of the kitchen.
• To review and complete daily pantry prep list as assigned by Kitchen Manager and to prepare list in the absence of same with approval of supervisor.
• To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario.
• To prepare all orders to company quality, recipe and appearance standards.
• To serve all products on proper chilled plateware with proper side items.
• To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift.
• To communicate with expeditor, counter personnel and/or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc…
• To assist other employees with job function performance as needed and possible.
• To assist with General Utility duties as needed.
• To rotate and restock food products stored in work station as needed.
• Ensure food product is stored properly in air-tight, clean containers to proper temperature.
• To perform special sanitation maintenance duties as assigned by your supervisor.
• To change and restock all storage vehicles, salad dressings and toppings into clean and sanitized plastic storage vehicles.
• To change all lettuce into clean and sanitized plastic storage vehicles.
• To perform end of shift checklist including but not limited to sanitation and maintenance duties of all equipment, storage areas and work surfaces within assigned station. Empty trash vehicles and reline.
• Ensure station is properly set up and stocked for night shift arrival.
• Communicate any concerns to P.M. supervisor.
• Seek supervisor check out approval
• Punch out and leave building immediately upon supervisor sign out.