Pantry

GENERAL SUMMARY: The Pantry position provides culinary support for our chefs, while also sharing the responsibility of ensuring safety/sanitation protocols are followed at all times.

REQUIRED QUALIFICATIONS:

• Contributes to building and maintaining a positive work culture at all times
• Flexible schedule, especially during busy seasons
• Ability to communicate effectively and work well with others
• Ability to remain calm, prioritize and multitask in a fast-paced environment
• Ability to handle guest requests and needs in a professional and pleasant manner
• Can stand for long periods of time (majority of shift)
• Can bend, twist, squat, kneel, reach overhead, and walk safely
• Can safely adhere to sanitation/safety protocol at all times
• Able to lift 40+ lbs of food/inventory at a time
• Ability read, understand and follow a recipe
• Understanding of basic food preparation techniques, such as roast, blend, slice, dice, julienne, etc.
• Knowledge of basic food preparation equipment, such as slicers, dicers, ovens, warmers, steam tables,etc.
• Excellent knife handling skills 
• Can read/understand meal tickets

ESSENTIAL FUNCTIONS:

• Creates and fosters a positive environment at all times
• Operates with safety and sanitation in mind at all times
• Takes accurate daily inventory of prep items
• Construct a daily prep list using existing PARs/chef input as resources
• Assists with meal preparation in accordance to all safety regulations and under the direction of chefteam
• Carefully follows standard recipes to ensure consistency/quality
• Correctly label and date all prep items and store in correct locations
• Rotate prep items to ensure FIFO
• Communicate prep needs and assistance needs to Chefs and Supervisors
• Notify Chefs and Supervisors of any noted variance in finished products
• Breakdown and clean workstation at the end of shift. Remove rubbish and sweep prep room floor
• Safely utilizes knives, cooking tools, equipment at all times
• Self directed, possesses the ability to see what needs to be done, and addressing the needs withoutneeding reminder to do so
• Helps maintain cleanliness of back of the house- equipment, dishes, sanitation receptacles, etc.
• Limits food waste/damage
• Notifies manager team of any equipment failure/maintenance issues and low inventory needs inadvance
• Helps to safely maintain equipment/inventory at all times
• Is always focused on guest satisfaction, at all times
• Performs all other duties as assigned

CULTURAL TASKS:

• Knowledge of our mission statement and core values
• Knowledge of area attractions
• Promotes the “Aloha Pass It On” initiative to the community
• Embodies the Aloha spirit
• Exudes a Guest first mentality and philosophy