Pantry Goods Maker Job Description Sample
Cook - Lead Pantry Carvery
Be the Best YouPinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 16 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Pennsylvania, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas. At PNK, we are guided by our team member promise
- Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.Property Details
Home of Pennsylvania's largest jackpot ever paid, The Meadows is an all-inclusive entertainment destination featuring endless thrills with 82 table games and more than 3,100 slot machines; limitless flavors with over six unique restaurants, including Bistecca Steakhouse that serves up exciting views of the racetrack; pulse-pounding excitement with a racing grandstand with VIP suites; thrilling nightlife at Vibe Ultralounge; and an all-ages bowling center. With an adjoining Hyatt hotel, The Meadows is an all-in-one unforgettable getaway.
210 Racetrack RdWashington, PA 15301
Serves as an hourly supervisor of the Pantry department and the kitchen as a whole in the absence of Chefs.
Responsible for shift production of high quality hot and cold ala carte food in flavor, presentation, and proper temperatures.
Ability to guide and motivate pantry staff in a positive work environment to achieve daily production needs.
Utilizes superior sanitation practices and culinary skills in menu preparation, production, specifications, and standards in a high volume
Produces ala carte menu items according to guests' request (micros) within the time standards set for the specific meal period
Works in a very fast paced, high volume, eclectic environment with frequently changing menus and specialty requests
Communicates to Sous Chef all departmental concerns involving personnel
Ensures staff follows scheduled breaks according to business needs
Maintains production, time/temperature and waste and any other assigned production charts
Stocks and rotates product using proper FIFO techniques
Stores all foods at correct temperatures
Dates and labels all food items
Uses knife skills to prepare raw ingredients
Utilizes ovens, slow cookers, grills, griddles, broilers, deep fryers, braisers, steam jacketed kettles, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables and other equipment for food preparation
Prepares hot and cold food items to according to established departmental specifications
Prepares and presents all menu items in accordance with departmental standards
Utilizes departmental standard cooking techniques to ensure proper product results
Stocks production area for efficient daily operation
Prepares large and small batch recipes as assigned
Demonstrates proper Garnishing techniques in the preparation and presentation of all ala carte menu items
Prepares food for the utilization by teammates in the production of ala carte and special event type foods
Acts in a friendly and professional manner to guests and co workers
Maintains a clean, neat and sanitized work area
Sets up and stocks work station in a self motivated manner
Presents a professional, neat and clean appearance at all times
Cleans and organizes kitchen areas, including storing incoming goods, sweeping, mopping & scrubbing as assigned
Reports daily & advanced product needs with complete product requisitions based on accurate department needs
Provides feedback to Chefs on quality of incoming goods
Provides guests feedback regarding food and other issues to management
Reports product shortages, equipment issues and safety concerns to Chefs immediately
Sets up, cleans and maintains special event food areas as assigned.
Interacts with guests, producing special requests, answering questions and providing guidance for food choices
Assists Chefs with other tasks as assigned
Accurately labels food on display for guests
Possesses excellent communication skills, ability to interact with guests in a professional, personable manor is essential
Maintains a clean uniform at all times when in the performance of executing a chef attended action station
Able to work at a very fast pace, and adheres to production goals and guidelines
Other tasks as assigned by management
Works in High Limit lounge, banquet areas, special event functions, indoors, outdoors and off-property events as assigned
Provides feedback to Chefs on guest food concerns
Communicates ideas to Chefs about methods for better utilization and product planning
Produces platters, salads and other food items for banquet requests
Assists Chefs in on and off property special events
2 years experience in high volume casual restaurant kitchen operations
Ability to learn at a fast pace and help train others.
Knowledge of desserts, specialty salads and sandwiches
Has the initiative to gain experience in cooking and preparing hot food
Must be a self motivated
Must be able to read and write in English at a 10th grade level
Has accurate high production knife skills and can follow cut spec's to within 1/16"
Must have at least 6 month experience in the preparation of specialty items,
Knowledge to produce various salads and salad dressing of large batch cookery
Knowledge of all hot and cold food categories with emphasis on cold food production and presentation.
Must be able to obtain a Pennsylvania Gaming Control Board non-gaming license
Must have valid original copy of birth certificate or passport
Requires knowledge of Pennsylvania Department of Agriculture – Department of Food Safety and Sanitation regulations
Serve Safe Certification preferred
Culinary degree, culinary vocational school diploma or work experience equivalent is preferred but not required
Essential Physical Requirements
Normal range of vision and absence of color blindness – 100%
Stands unassisted for substantial periods – 100%
Walking at a fast pace forward, backward and laterally unassisted 100%
Regularly walks distances in excess of 300' at a fast pace.
Lifting unassisted waist high – up to 100 lbs- 100%
Bending at the knee- 100%
Bending at the waist- 100%
Pulling up to 200 Lbs on wheels- 50%
Pushing up to 200 Lbs on wheels- 50%
Reaching to the side, below the waist, waist level, above the waist and above the shoulders- 100%
Normal hand eye coordination
Grasping hot and cold items using necessary heat resistant or cold resistant gloves or cloths– 100%
Normal sense of smell, taste , touch and hearing- 100%
Repetitive motions, including , chopping , slicing, dicing, grasping, scooping, flipping, tossing, squeezing- 100%
Comes in physical contact with soaps, chlorine based and or/ quat sanitizers/ caustic oven and grill cleaners- 100%
Works in wet, hot ( over 90 degrees F.) high humidity, cold (below 32 degrees F.), fast paced noisy environment- 100%
Works in small and crowded (-16 sq. ft) areas
Fine motor skills and manual dexterity – 100%
Enterprise Account Director- Consumer Product Goods
Since 2011, General Assembly has transformed tens of thousands of careers through pioneering, experiential education in today's most in-demand skills. As featured in The Economist, Wired, and The New York Times, GA offers training in web development, data, design, business, and more, both online and at campuses around the world. Our global professional community boasts 40,000 full- and part-time alumni — and counting. In addition to fostering career growth for individuals, GA helps employers cultivate top tech talent and spur innovation by transforming their teams through strategic learning. More than 21,000 employees at elite companies worldwide have honed their digital fluency with our corporate training programs. GA has also been recognized as one of Deloitte's Technology Fast 500, and Fast Company has dubbed us leaders in World-Changing Ideas as well as the #1 Most Innovative Company in Education.
We're looking for an Enterprise Account Director to join our Consumer team and help initiate and grow some of our most strategic US relationships with Fortune 500 companies in consumer packaged goods, retail, food and beverage, healthcare, industrial. This role is based from New York, NY.
Formulate and lead appropriate account teams and technical resources to execute on a well-defined, collaborative pursuit strategy to acquire target prospects and orchestrate internal and external resources to close the sale
Prepare and deliver compelling sales presentations and coordinate and drive the development of sales proposals
Maintain and build rapport with senior executives to formulate strong, long term business relationships built on trust
Lead negotiation of prices and contracts, and understands legal ramification of contracts
Maintain a thorough working knowledge of the GA's product and service offering, pricing structure, contract management parameters, policies and procedures
Develop and maintain a pipeline according to targets, and provides clear and accurate reporting of sales outcomes and activities
Develop and grow existing account relationships by deeply understanding how GA can partner best with our clients on an ongoing basis
The ideal candidate for this role would have:
6+ years of management consulting, ad agency or enterprise sales experience
A strong command of the digital ecosystem
Ability to manage complex and lengthy sales cycles
Ability to identify client challenges, and develop creative solutions in close collaboration with clients
Ability to effectively and persuasively communicate with Fortune 500 decision makers (typically SVP level)
A demonstrable track record of high performance
Excellent communication, interpersonal and negotiating skills
Experience creating complex client proposals
An entrepreneurial mindset and practice: you enjoy working as part of a small team, rapidly iterating on strategy, and getting your hands dirty to build something great
What Our Clients Want:
A consultative and thoughtful partner who can identify education-based solutions to business problems
Someone with a strong command of the digital ecosystem
Someone who understands how large organizations work
Someone who doesn't visibly "sell", but instead guides them through a complicated buying process
Pantry Cook works in the cold kitchen. The job entails preparing salads, cheese plates and other cold appetizer. The pantry cook cost effectively prepares quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state and local regulations
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Good working knowlegde of the fundamentals of cooking.
Good working knowledge of accepted standards of sanitation.
Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to read, write and understand English in order to complete requisitions, read recipes and communicate with other employees.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, steamers, kettles, etc.
Ability to grasp, lift and/or carry, or otherwise push goods on a hand cart/truck weighing a maximum of 200 lbs.
Ability to perform duties within extreme temperature ranges.
At least one year cooking experience required.
High volume breakfast cook experience preferred.
Ruth's Chris Steak House - Pantry Cook Ruth's Chris Steak House - Lahaina, Hawaii
POSITION SUMMARY: To portion, prepare and assemble all cold food items (salads, cold appetizers, and hot/cold desserts) offered in the restaurant. Accomplishes all food preparation, cooking methods, procedures and timing to ensure that all food products meet the specifications and quality standards of Ruth’s Chris Steak House.
This is a non-exempt position.
ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities)
Reports to work on time and is on the broil 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.
Must be able to work various shifts including nights and weekends.
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 Kitchen Manger on a timely basis.
Assists other kitchen personnel in food preparation and sidework as assigned by the Kitchen manager. Preps all food product according to the standards and procedures stated on the Ruth’s Chris Steak House recipe cards.
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 serving all food product.
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. Maintains sufficient back-up par levels. Communicates any discrepancies to the Kitchen Manager.
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.
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.
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 other kitchen personnel in accomplishing closing duties and kitchen cleanliness.
PHYSICAL DEMANDS: (minimum qualifications needed to perform essential job functions)
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 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.
Prepares salads, dressing, canapés, sandwiches and cold food product.
Prepares tea and coffee.
Slices and portions cold meats and cheese.
Maintains stock of cold foods.
Follows kitchen sanitation standards and health code regulations.
Follows Thoughtful Service at all times.
May perform other duties as assigned
High School Diploma or equivalent preferred.
One year experience in cold food preparation preferred.
Must have good communication skills.
Required to perform the Customer Service Standards of the Department
Knowledgeable of the Casino Control Act & Attendant Regulations, as well as company internal controls, policies and procedures.
Food Pantry Assistant Healthy Baby Healthy Child
High School /GED
2 Years of experience and demonstrated ability to work effectively with volunteers & clients
This position requires a professional demeanor and excellent interpersonal and communication skills for working with diverse populations.
Preparation of reports
2 Years of experience and demonstrated ability to work effectively with volunteers & clients
Good communication skills
Experience working in a food pantry or similar operation
Computer skills to include Microsoft Word, Excel, and Email
Position requires standing, walking, pushing, bending, kneeling and the ability to reach above the shoulder
Ability to lift 50 pounds
Spanish-speaking skills are a plus
Must be willing to work occasional weekend and evening hours
Clerk/ Pantry Specialist
The Clerk/Matron/Porter will provide support to our Facilities Team at the JLL managed Omnicom HUB 290, Boston. Regular business hours are 8:30AM to 5:30PM.
Responsibilities include but are not limited to:
Reception back-up/coverage - answering phones, relaying calls, clear vendors at freight elevator, sign for packages, escort visitors, direct deliveries and visitor welcome/check-in
Deposit, collect and distribute mail and packages including newspapers
Meeting/Event support - setup, event services, meal transitions and breakdown/cleanup
Prepare vacant desks for new employees and moves - clean off work space, empty the desk, assist with physical move and breakdown/setup of accessories
Conference rooms, Wellness Center, Mothers' Rooms and public spaces – clean white boards, tables and glass, check white board supplies, clocks, blinds and chairs, report any damage, remove unnecessary items
Supply and paper stations – keep stocked and organized, report low supplies
Pantries and Fenway – keep fully stocked, change milk, keep counters clean and organized, clean and organize tables and chairs, empty fridge the last Friday of every other month
Supplies and deliveries – move from reception, unbox and stock in appropriate closets and keep closets organized and clean
Strong organizational and time management skills
Excellent verbal and written communication skills
The candidate selected must be trustworthy, reliable, and detail oriented with good
team and individual initiative
Ability to lift and move 25-50 pounds and handle small projects/tools to assemble or repair
Available after hours as needed for special projects and/or facility events
JLL Is an Equal Opportunity Employer
JLL is committed to developing and maintaining a diverse workforce. JLL strongly believes in equal opportunity extended to all individuals in all aspects of the employment relationship, including recruitment, hiring, training, promotion, transfer, discipline, layoff, recall and termination without regard to race, color, religion, belief, creed, age, sex, pregnancy or maternity (including childbirth and related conditions), family responsibility (e.g. child care, elder care), nationality, ethnic or national origin or ancestry, citizenship, marital status, civil partner status, sexual orientation, gender identity or expression, transgender status, veteran's status, genetic information, trade union membership, social position, political view or status as a qualified individual with a disability, protected leave status or any other protected characteristic in accordance with applicable law. The company also endeavors to make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodations would impose an undue hardship on the operation of our business and ensures that employment decisions are based only on valid job requirements.
For employees in the United States, please see a fully copy of our Equal Employment Opportunity and Affirmative Action policy at https://jll2.sharepoint.com/CorporatePolicies/HR%20Policies/Equal%20Employment%20Opportunity%20and%20Affirmative%20Action.pdf.
If you have questions about careers at JLL or are disabled and require further assistance in applying for a position, please contact us at firstname.lastname@example.org
Summer '18 Pantry Cook
Come live and work at Crater Lake!
We are actively seeking candidates for our Summer 2018 Team who are looking to take a break from the daily grind and step into the peaceful environment of one of the world's oldest national parks.
Our operation features 2 separate areas within the Park - Rim Village and Mazama Village. We have 3 dining facilities, 3 retail outlets, a campground, cabins, and lodge. We also offer daily boat tours for our guests.
Southern Oregon offers diverse recreational opportunities for your days off - we have deserts, rainforests, mountains, marshes, and the Pacific Ocean is only a few hours away. Of course, the gem of the entire region is Crater Lake!
The Prep Cook follows all recipes and specifications to consistently prepare food items served either in the restaurant or Employee Dining Room (EDR).
Essential Duties and Responsibilities:
Performs all duties with the ultimate goal of providing exemplary guest service.
Performs all duties with positivity and professionalism.
Maintains a calm demeanor while demonstrating an appropriate sense of urgency.
Reads and follows recipes to prepare food according to menu specifications, including portion control, temperature, and presentation with consistency and accuracy each time.
Accurately measures and/or weighs ingredients to ensure consistency.
Completes prep list in an efficient and timely manner.
Performs all duties an efficient and productive manner with little to no supervision.
Follows all food safety guidelines at all times, including when storing food.
Ensures all product is dated.
Maintains a clean and organized workspace at all times.
Participates in training and cross training to ensure smooth operation of restaurant.
Assists Sous Chefs in training and orienting mid-season arrival employees to ensure smooth operation during peak season.
Participates in regular deep cleaning projects and maintains a clean workspace in order to reduce workload during end-
of-season deep cleaning and winterization.
Communicates pars and supply needs to Sous Chef or Chef in a timely manner.
Communicates issues directly with Sous Chef or Chef in a positive and professional manner.
Maintains in-depth menu knowledge.
Performs all duties to ensure no menu item is unavailable to guests at any time.
Immediately notifies a manager upon learning of a food allergy. Never singularly handles any food allergy situation to ensure guest safety.
Maintains all sanitation requirements including food handling, product rotation, temperature, maintenance, storage procedures, and cooling requirements.
Maintains positive and professional communications with coworkers and management at all times.
Follows First In, First Out procedures at all times; uses oldest dated products first to reduce waste and ensure food safety.
Appropriately utilizes thaw rack to reduce food waste and to avoid aqua-thawing.
Assists with other Back of House (BOH) duties as time allows ensuring efficiency of entire restaurant.
Adheres to all food safety and sanitation requirements including, but not limited to, using a closed drink container, refraining from eating in the kitchen, keeping hair that is longer than collar length properly restrained, and maintaining a clean uniform.
Practices frequent and proper handwashing.
Practices good personal grooming and personal hygiene.
Follows all procedures as they pertain to groups and tours.
Maintains working knowledge of emergency fire evacuation and safety procedures.
Performs all duties with consideration of the Company's environmental commitment, especially as it pertains to natural resources, recycling, composting, and food waste.
Performs all duties with respect to the Company's Core Values, Mission Statement, and guest service standards.
Cooperates with Warehouse staff in keeping the Waste Management area clean.
Performs all duties in a safety conscious manner. Maintains a safe workplace. Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.
Works safely with blades and other sharp objects so as to avoid injury. Reports any injury in a timely manner. Follows sanitation procedures in the event of a cut or other injury.
Works safely around flames, heat, and grease so as to avoid burns, fires, or hazards.
Completes all assigned or unassigned side work prior to clocking out.
Checks out with Sous Chef or Chef on duty prior to clocking out.
Follows Company policy and procedures; refrains from eating in the kitchen other than for tastings; refrains from cooking food for staff; leads by example.
Performs other duties as assigned with positivity and professionalism.
Wears required personal protective equipment as appropriate to the task.
Maintains high level of food quality at all times.
Qualifications, Experience, Physical Demands:
Prior experience in seasonal hospitality, especially National Park(s), preferred.
Culinary Degree or Certification preferred.
Current Oregon Food Handlers card required; Company will provide opportunity for certification for employees not in possession of up-to-date card. (Only the 5-year ServSafe is recognized in Oregon.)
Ability to communicate effectively and accurately in a diverse environment.
Demonstrated ability to work in an organized, detail-oriented, accurate, efficient, and personable manner at all times.
Ability to remain flexible and teamwork-oriented.
Physically able to: repeatedly lift up to 50 pounds, repeatedly twist/bend/reach throughout shift, stand/walk steadily throughout shift, work a full shift getting only those breaks as required by Oregon state law, work under normal kitchen conditions including heat, steam, grease, noise, coolers, freezers, wet floors, inclement weather, etc.
Baker/Am Pantry Cook
Administer the bakeshop operation including coordination of new menu ideas and assist with breakfast and lunch a la carte operations.
1.Operate the bakeshop to insure compliance with the resorts objectives and the health and safety of all employees and guests.
2.Assist on hot line for breakfast and lunch when business levels require it.
3.Exercise proper techniques of food handling, food preparation and cost control of high quality food products.
4.Observe safety and health standards while maintaining the bakeshop to the highest level of cleanliness at all times.
5.Use standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance.
6.Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production.
7.Responsible for the production and quality of bakery and pastry items throughout the property including banquets.
Knowledge of pastry/baking skills to include pastries, plated desserts as well as banquet production. Hot line experience for breakfast and lunch a la carte production. Fundamental knowledge of kitchens and oven temperatures.
Lifting up to 50 pounds
20 % Walking
Pantry Community Outreach Coordinator
Assist with pantry donations on and off campus Maintain food pantry inventory and relay information to appropriate staff Responsible for implementing food pantry policies and procedures Train, schedule and provide daily supervision of food pantry volunteers Maintains sanitation, health and safety standards in work areas. Must be willing to work some weekends and other duties as assigned Must be available this summer to open and close the pantry as needed Must be a currently enrolled UNC Charlotte student.
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