Joe Meur is looking for an experienced Pantry Cook to join our team. As a Pantry/Pastry Chef, you will be responsible for preparing soups, salads, dressings, and desserts, as well as plating and garnishing for the Chef's. You will also be responsible for maintaining a clean workspace, along with managing stock inventory in the kitchen. This role requires you to have knowledge of kitchen equipment and you must have the ability to multitask. Service Excellence & Team Skills:
- Play a role in the overall success of the operation
- Must be reliable, hard-working and understand their value to the total team
- Respect co-workers and guests alike
- Communicate effectively with other team members during every minute of the shift
- Ability to show up to work on time on your scheduled work days in proper uniform
- Understand and respect the policies, procedures and standards of the organization
- Ability to read, listen, speak, instruct and actively communicate with the rest of the team
- Ability to follow direction including verbal, visual and written
Physical Expectations:
- Able to stand and work on your feet, bend, lift and reach overhead. Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things
- Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials
- Maintain kitchen work areas, equipment, and utensils in clean and orderly condition
- Demonstrate good personal hygiene as well as cleaning and sanitizing skills
Food & Safety Standards
- Clean and prepare various foods for cooking or serving as directed by our Chef and other team members
- Ability to identify all different types of foods from meats and seafood to produce and grocery items. Also know where they belong and how to properly rotate these items
- Demonstrate a willingness to learn our food and recipes as we want them prepared
- Respect and knowledge of all cooking equipment, tools and vessels need to complete one's job.
- Understand correct cooking times and temperatures
- Demonstrate working knowledge of allergies and cross contamination
- Ability to multi-task and work well under pressure while maintain quality and consistency