Pantry Prep Job Description 

Get ready for the BEST JOB you ever had!

What We Offer: Flexible and predictable scheduling, competitive pay, significant Team Member discounts, competitive benefits, an inclusive work environment committed to diversity, structured career development, and growth opportunities.

What We Ask: Come to work each shift with a great attitude and ready to contribute to the success of the team, be willing to learn from your Coach how to excel at your job, and work with us to create an environment where everyone feels welcome and is able to experience the excitement that is Hardwood Cafe. 

We are looking forward to talking with you.

ESSENTIAL JOB FUNCTIONS:

• Reports to work on time and is on the pantry station as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and clean. Practices positive personal hygiene and cleanliness habits during all work shifts.
• Sets-up the pantry station to include all cold food items, preparation equipment, smallwares, plateware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Pantry Station Prep List for station set-up and stocking. Reports any problems or discrepancies to the kitchen manager.
• Assists other kitchen personnel in food preparation and sidework as assigned by the manager or sous chef. Preps all food product according to the standards and procedures as instructed.
• Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Ensures our guests have a superior dining experience by correctly timing and preparing all food product.
• Checks, prior to the start of the shift and at the end of shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels. Communicates any discrepancies to the Chef.
• Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to our standards of quality, presentation and timing.
• Communicates and coordinates with the servers and food runners to ensure that 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 for the demands of the business.
• Maintains the highest degree of sanitation, cleanliness and food safety for work area to include counter tops, refrigeration units, floors, walls and shelving.
• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the kitchen manager.
• Correctly completes all station closing duties at the end of each shift. Assists kitchen manager and kitchen personnel in accomplishing closing duties and kitchen cleanliness.
• Additional duties as assigned.

JOB REQUIREMENTS:

• 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

MINIMUM QUALIFICATIONS:

• Minimum 6 months experience as a pantry or salad cook in a full service, fine dining upscale, table cloth or casual dining restaurant preferred
• Experience with fresh products preferred
• Minimum 100 covers per shift
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors and guests
• Ability to understand communication in English
• Position may require work on nights, weekends, and holidays

The Host is the initial contact with the guests. Therefore, it is essential to start guests off with a positive experience at the front door. A Host is anyone who greets, seats and pages guests. In addition, you will be assuming the role of restaurant guide, communicator, entertainer, takeout coordinator.

Job Responsibilities: 

• Opening doors, where applicable.
• Welcoming and thanking guests.
• Answering questions - accurately and politely.
• Maintaining a clean and organized waiting area.
• Answering the phone.
• Directing guests to areas & restrooms.
• Assisting servers, bartenders and managers.
• Performing opening, closing & side duties ie cleaning glass, polishing brass, sweeping & vacuuming the floor, wiping menus, stocking, etc.
• Assuring the complete satisfaction of each and every guest.
• Creating memorable experiences.
• Taking phone orders
• Packaging and handling online, takeout and curbside orders. 

This job description reflects the positions essential functions; it does not encompass all of the tasks that may be assigned.

EXPERIENCE, EDUCATION, AND CERTIFICATIONS

• High School diploma or GED.

SKILLS

• Remaining calm in a hectic, fast-paced
• Demonstrating a high level of organization, attention-to-detail and a sense-of-urgency.
• Displaying a positive and outwardly friendly attitude toward guests and co-workers.

PHYSICAL DEMANDS

• Ability to move throughout the restaurant (standing, walking, kneeling, bending) for extended periods of time.
• Ability to stand for extended periods of time.
• Ability to make repeating movements of the arms, hands, and wrists.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 40 pounds.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.

ADDITIONAL REQUIREMENTS

• Must be at least 16 years old.
• Maintaining a well-groomed appearance 
• Following all uniform guidelines.
• Practicing all general safety & sanitation standards.
• Maintaining Hardwood Cafe's™  core Values and Mission Statement.
• This Cafe may cross-train the restaurant Hosts with food runner and server assistant roles. 

Closing: 

Hardwood Cafe  is an equal opportunity employer. We live and strive to foster an inclusive workplace culture for every team member. Hardwood welcomes and encourages applications from people with disabilities. Reasonable accommodations are available upon request for candidates taking part in all aspects of the selection process.

 The Line Cook is expected to prepare and plate hot food to the exact standard and recipes established by management in a timely and consistent manner. 

JOB FUNCTIONS: 

1. Demonstrate knowledge of culinary practices and terminology 

2. Consistently express understanding and commitment to the restaurants cuisine concept and the 

managements philosophy through culinary technique and esprit de corps. 

3. Manage assigned station to ensure the consistent production of all assigned menu items to the 

exact standard established by management: 

•  Station inventory/par levels 
•  Station mis-en-place standard 
•  Plating standards 
•  Standard preparation and seasoning techniques 

4. Communicate and expedite all food items from the back of the line. 

5. Ensure all line food items being produced are of the highest level of quality; prepared in a timely, consistent manner and ensuring total guest satisfaction. 

6. Participate in the proper storage and organization of all food, paper and chemical goods. 

7. Demonstrate standard sanitation practices and cleaning schedules; adhere to local and state 

health code regulations. 

8. Adhere to recipes, production and usage records. 

9. Date all food containers and rotate per Culinary Standards, making sure 

that all perishables are kept at proper temperatures. 

10. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Notify 

Chef any out-of stock items or possible shortages. 

11. Operate, maintain and properly clean deep fryer, broiler, range, grill, wood-fired oven, food 

processor, mixer, slicer on a shift basis. 

12. Attend and participate in all required meetings. 

13. Report unsafe working conditions, operational needs, and equipment or other aspects of the 

restaurant in need of repair to management. 

14. Properly handle and report employee and guest accidents. 

15. Respond properly to any restaurant emergency or safety situation. 

16. Follow proper payroll and uniform procedures. 

17. Ensure opening and closing duties are completed consistently. 

18. Keep the Back-of-the-House areas neat, clean and organized at all times. 

19. Practice a˜clean as you go philosophy throughout shift. 

20. Maintain regular attendance in compliance with the standard defined in the Employee Handbook 

and as required by the posted schedule, which will vary according to the needs of the restaurant. 

21. Check schedule on a regular basis for arrival times and changes in them. 

22. Maintain the high standards of respectful communication, presentation, body language and 

workplace conduct as outlined in the Service Agreement and Employee Handbook 

Job Type: Full-time 

Salary: $18 to $20 /hour 

Required experience: 

• 1 Year Kitchen Experience

Required education: 

•  High school or equivalent