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Requisition Number 19-0116
Post Date 7/23/2019
Title Pantry Cook
City New Orleans
State LA
Description

Summary
Main Kitchen Pantry Cooks are responsible for the cold appetizers and dishes that come from Room Service, Pool Bar, Carousel Bar orders.  Main Kitchen Pantry Cooks also help with Main Kitchen Banquets.

Before service begins, Main Kitchen Pantry Cooks prepare any elements needed for service such as salad dressing, sauces, vegetables or dessert ingredients.

Main Kitchen Pantry Cooks wait for a la carte tickets to come in and then plate the food according to specs.  They must work in conjunction with the Banquets so that all of a table's food comes out at one time.

Main Kitchen Pantry Cooks must be able to handle several orders at a time as well as assist in Banquet plating.

Essential Functions
To perform the Main Kitchen Pantry Cook position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities
The essential duties and responsibilities of the Main Kitchen Pantry Cook position are as follow:

•  Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

•  Responsible for inventory, preparation and presentation of select dishes and food items

•  Experience in choosing, preparing and presenting cold foods such as salads, cold soups, meats and cheeses

•  Use knife handling skills to cut, chop, carve and dice

•  Use manual or electric appliances to clean, peel, slice and trim food

•  Stir and strain soups and sauce

•  Perform food preparation including washing, mixing, rinsing, etc. of food products

•  Maintain an organized and clean work area at all times; maintain station hygiene and sanitation

•  Observe hotel’s and departmental safety rules and regulations including the proper handling of all relevant equipment

•  Prevent food waste whenever possible 

•  Rotate stock according to standards to maintain freshness

•  Inform supervisors in a timely manner when supplies are getting low or equipment is not working properly

•  Responsible for the organization of the pantry

•  Aid in maintenance and organization of the Kitchen

•  Must immediately report all suspicious occurrences and hazardous conditions

•  Other duties as assigned

Requirements

Competency
To perform the Main Kitchen  Pantry Cook position successfully, an individual should demonstrate the following competencies:

•  Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics

•  Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others

•  Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments

•  Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others' and try new things

•  Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings

•  Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others'; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of others

•  Written Communication - Write clearly and informatively; proof and edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information

•  Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcomes resistance; prepare and support those affected by change; monitor transition and evaluates results

•  Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision

•  Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals

  •  Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce

•  Ethics - Treat people with respect; keep commitments; inspire the trust of others; work ethically and with integrity; uphold hotel’s organizational values

•  Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel’s goals and values; benefit hotel through outside activities; respect diversity

•  Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events

•  Attendance and Punctuality - Consistently arrive at work on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time

•  Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan

•  Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offer help when needed

•  Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention

•  Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions

•  Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals

•  Planning and Organizing - Prioritize and plan work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedule other people and their tasks; develop realistic action plans

•  Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments

•  Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality

•  Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly

•  Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe conditions; use equipment and materials properly

Qualifications
The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibilities of the Main Kitchen Pantry Cook is position:
•  100% of shift involves walking or standing

•  100% of shift involves continuously reaching, bending, lifting, stooping or wiping

•  Ability to push around 75 lbs

•  Ability to fill-in at other stations when chefs are absent

•  Ability to withstand excessive exposure to heat, cold, and water

•  Knowledge of kitchen utensils and tools

•  Ability to weigh and measure  using Imperial units of weight measurement (ounces/ pounds) and volume (cups/ quarts)

•  Must be a team player

•  Possess knowledge of a range of ingredients and their use

•  Must be able to accept constructive criticism in a positive way

•  Ability to work swiftly

•  Ability to receive direction from others

•  Must have cutting and chopping skills

•  Possess and display excellent communication skills at all times

•  Ability make decisions in a time pressured environment

•  Ability to work in a team-oriented environment and under considerable stress

•  Ability to effectively communicate and interact with people from diverse backgrounds

Position Status and Availability
• A full-time, flexible (AM or PM) shift, Monday - Sunday including holidays

Education and Experience
• A high school diploma or general education degree (GED)

• At least one (1) year of  fine dining cooking experience

• Knife handling skills

• Own culinary knives

 

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An Equal Opportunity Employer