Teamwork - Operate in the “we, not me” mentality. Take pride in the restaurant. Help and encourage the team members. Be successful together.
Mise en Place - “Everything in place”. Set up work areas with all essential ingredients, utensils and equipment according to volume of business. Keep all provisions clean, stocked and ready to go.
Cleanliness - Maintain all food contact areas, food handling areas, storage areas and floors thoroughly clean and sanitary at all times. Wash hands before starting work every day and often throughout the shift.
Food Preparation - Follow procedures, recipes and prep lists accordingly, ensuring all prepared food is in line with PESTO’s “Made With Love” standards.
Attention to Detail - Be thorough and accurate with each task. Follow directions attentively.
F.I.F.O. - Label, date and rotate all food, following the “first in, first out” principles.
Quality Assurance - Ensure quality and freshness of ingredients and food products. Communicate need or stock level of ingredients and food products in a timely manner for replenishment.
Organization - Maintain an organized work area in order to be productive, work quickly and efficiently, while multitasking.
Communication - Listen attentively, speak calmly, clearly and respectfully with all PESTO team members and guests.
Equipment Maintenance - Take great care of all restaurant equipment and utensils. Clean them thoroughly at the end of each shift and treat them with respect.
The Three C's - Stay calm, cool and collected to function well in stressful situations.
Mentor and Assist - Mentor Cook Threes and Twos in your area on advanced skills and cooking techniques. Assist them when needed to ensure a smooth operation and strong team.