Trails End Taphouse & Restaurant
Pantry Cook
Trails End Taphouse & Restaurant, Washington, District of Columbia, us, 20022
Summary of Position:
Accurately, efficiently, and consistently prepare starters/appetizers, salads, panini, sandwiches, desserts, and other food products coming out of the Pantry station. Also performs other duties in the areas of food and final plate preparation including cutting, plating and garnishing of cooked items and preparing appropriate side dishes for all menu item plates.
Duties & Responsibilities:
Consistently prepare a variety of starters/appetizers, salads, panini, sandwiches, salad dressings, and desserts from the Pantry station.
Perform other duties in the areas of food and final plate preparation including cutting, plating, and garnishing cooked items and preparing appropriate side dishes for all plates.
Assume 100% responsibility for quality of products served out of the station.
Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen safety rules, policies, and procedures.
Consistently prepare food items to the Washington State Health Code guidelines.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary workstation including tables, shelves, meat slicer, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, and refrigeration equipment.
Follow proper plate presentation and garnish set up consistently for all dishes.
Handle, store, and rotate all products properly.
Assist in food prep assignments during off-peak periods as needed by kitchen lead or manager-on-duty.
Open/Close the kitchen properly and follow kitchen checklist for the station. Assist others in opening/closing the kitchen.
Perform other related duties as assigned by the lead or manager-on-duty.
Qualifications:
Must be at least 18 years of age.
A minimum of 1 year of experience on the line in a high-volume kitchen.
Must be able to communicate clearly with managers, BOH and FOH employees.
Must have reliable transportation to and from work.
Be able to reach, bend, stoop and frequently lift up to 60 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Full Time & Part time
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Accurately, efficiently, and consistently prepare starters/appetizers, salads, panini, sandwiches, desserts, and other food products coming out of the Pantry station. Also performs other duties in the areas of food and final plate preparation including cutting, plating and garnishing of cooked items and preparing appropriate side dishes for all menu item plates.
Duties & Responsibilities:
Consistently prepare a variety of starters/appetizers, salads, panini, sandwiches, salad dressings, and desserts from the Pantry station.
Perform other duties in the areas of food and final plate preparation including cutting, plating, and garnishing cooked items and preparing appropriate side dishes for all plates.
Assume 100% responsibility for quality of products served out of the station.
Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen safety rules, policies, and procedures.
Consistently prepare food items to the Washington State Health Code guidelines.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary workstation including tables, shelves, meat slicer, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, and refrigeration equipment.
Follow proper plate presentation and garnish set up consistently for all dishes.
Handle, store, and rotate all products properly.
Assist in food prep assignments during off-peak periods as needed by kitchen lead or manager-on-duty.
Open/Close the kitchen properly and follow kitchen checklist for the station. Assist others in opening/closing the kitchen.
Perform other related duties as assigned by the lead or manager-on-duty.
Qualifications:
Must be at least 18 years of age.
A minimum of 1 year of experience on the line in a high-volume kitchen.
Must be able to communicate clearly with managers, BOH and FOH employees.
Must have reliable transportation to and from work.
Be able to reach, bend, stoop and frequently lift up to 60 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Full Time & Part time
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