As a pantry person at the Range Café, you are a crucial part of our guests’ experience. Our high standards of “Guest Amazement” are maintained through the effective teamwork of our team members who share and embody our values and the desire to do the very best for our guests. During the hands- on training you will receive, you will learn about cross team relationships in order to expand and diversify your skill set. Food quality, presentation and family-friendly service are an essential part of this position. These steps of service will act as a guide and reference point for your valued position as a pantry person at the Range Café.

DUTIES AND RESPONSIBILITIES

• As a pantry person, your job will require great multi-tasking and prioritizing skills. It is imperative that you know when and how to ask for help, as you will need it.
• Directly responsible for production of food and beverage products produced by this station. This includes preparation of products to set quality standards, following all recipes, portioning, cooking and serving procedures while maintaining a clean, orderly and sanitary workstation. Ensuring that all products are consistently prepared and served according to set specifications.
• Set up your station, stock needed items according to set pars, label all products, and keep your work area clean. Check your inventory and make sure you notify all team members of any 86’d items by writing it on the white board and verbally informing them.
• You will be in constant view and contact of the guest. Remain professional, engage, and greet the guest with eye contact and open body language and approach them with a friendly and sincere presence, “Hi, how are you today”.
• Utilize proper tools to ensure pars are maintained, keeping waste to a minimum. Ensure that all equipment is kept clean and kept in excellent working condition. Report any issues to management team.
• Follow proper product storage procedures, label and date all product clearly, follow standardized recipes, and waste control procedures.
• Be knowledgeable and follow all company policies and procedures.
• Follow all cleanliness and sanitation practices, maintaining a neat, orderly, and sanitary work area.
• Check and maintain proper food holding and refrigeration temperature control points and maintain record keeping of documents.
• Taste products regularly for proper flavor profile.
• We are a team and work as a team. Provide assistance throughout restaurants whenever needed.
• Maintain open lines of communication between the management team. Always embody the core values of the Range Café and be an active team member in the positive culture we are creating to support our team and to reach our goal of total guest amazement. Remember you are a valued and trusted member of our team, and your success is crucial to our overall success.

OVERLAPPING RESPONSIBILITIES

Overlapping responsibilities is an understanding and working contract established to support team synergy and efficient performance for the restaurant. Defining job responsibilities for each position on the team is necessary but can also be misleading. Whenever there is time to support each other without injuring our position’s priorities, we must endeavor to do so. Support for fellow team members reaches beyond defined positions and duties. Be prepared to help fellow bussers, dishwashers, hosts, bakery/pantry, kitchen, expediters, servers, and team leaders; and benefit by expanding your knowledge, performance and skill sets for all restaurant operations. 

We ALL have the same job…to provide an AMAZING experience for our guests.

QUALIFICATIONS:

• No prior restaurant experience required.
• Have working knowledge of the predominant language(s) of our guests. Must be able to communicate clearly and effectively with management and team members.
• Must possess, understand, and utilize a sense of urgency, and be able to work at a fast and efficient pace.
• Be able to lift, reach bend and stoop, and able to work in a standing position for long periods of time (up to 9 hours).
• Be able to safely lift and easily maneuver ware and equipment frequently weighing up to 20 to 25 pounds.
• Be able to multitask.