Pantry Cook

POSITION SUMMARY Under the direction of the Executive Chef or Manager-on-Duty, the Pantry Cook portions, prepares, and assembles all cold food items (salads, cold appetizers, and hot/cold desserts) offered in the restaurant and accomplishes all food preparation, cooking methods, procedures and timing with a Demand for Excellence to ensure that all food product adheres to the restaurant specifications and quality standards. ESSENTIAL JOB FUNCTIONS Demand for Excellence Reports to work on time and is on the pantry station as indicated on the weekly work schedule. Uniform meets restaurant requirements and is maintained clean. Practices positive personal hygiene and cleanliness habits during all work shifts. Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to Ruth’s Chris standards of quality, presentation, and timing. Correctly completes all station closing duties at the end of each shift. Assists Kitchen Manager and other kitchen personnel in accomplishing closing duties and kitchen cleanliness. Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include counter tops, refrigeration units, floors, walls, and shelving. Passion for Hospitality Fosters openness and communication to promote and encourage team-oriented environment within the restaurant. Ensures The Sizzle is at the core of your work performance and that each guest receives the highest level of service; use the language of The Sizzle during all interactions with guests, vendors, and other Team Members. Hunger to Grow 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. Assists other kitchen personnel in food preparation and sidework as assigned by the Executive Chef. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards. Unwavering Commitment 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 Checklist for station set-up and stocking. Reports any problems or discrepancies to the Chef on a timely basis. Communicates and coordinates with the broiler and side cooks to ensure that all food product is prepared and ready for service at the correct time. Desire to Win Checks, prior to the start of the 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. Preps and cooks all food to ensure that all items are prepared according to company specifications, recipes, procedures, and quality standards. Ensures our guests have a superior dining experience by correctly timing and serving all food product. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe conditions, unsafe acts, accidents and/or injuries to the Chef and/or Manager-On-Duty. PHYSICAL DEMANDS Must be able to lift, handle, carry food, smallwares, equipment, supplies and papergoods at a minimum of 50 pounds. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length. Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors, and guests. 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. REQUIRED SKILLS/ABILITIES Highschool diploma or G.E.D. Ability to accurately perform measurement conversions present on recipes. Ability to multi-task in a fast-paced environment effectively and efficiently. Must be able to work a flexible schedule and expect to work weekends, nights, and holidays. Attention to Detail: Proven ability accomplish a task with concern for accuracy in all the areas involved, monitoring, and checking work or information and plans, organizing time and resources efficiently, and following up with others to ensure commitments have been fulfilled. Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues. Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non-verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world. Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results. Must successfully complete restaurant training program and maintain a willingness to learn. PREFERRED SKILLS/ABILITIES SERV Safe Certified. Minimum of one (1) year experience in the restaurant back of house kitchen environment. WORK AUTHORIZATION REQUIREMENTS Authorized to work in the United States of America. AFFIRMATIVE ACTION/EEO STATEMENT PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied. #J-18808-Ljbffr