Understands and responds to internal guests needs. Communicates in a friendly, respectful and understandable manner. Politely gives consistent, timely and accurate information and finds answer when unsure. Uses outlined service behaviors when encountering guests. Meets expected service delivery times as defined by department’s service standards or as required by receiver of service or goods. Is a team player, cooperates with employees within the department as well as other departments. Speaks positively about the company, co-workers and guests. $23.06 per hour Prepares fruits and vegetables for serving, by washing, peeling, cutting and placing all items in their respective refrigerators for future use. Prepares a variety of cold meats, such as cracking or removing the shell from seafood, slicing cold cuts for serving, and breading fish or frog legs. Prepares various cold menu items and garnishes accordingly. Responsible for the efficient and economical utilization of all products and by products to facilitate a lower food cost. Open/Ability to operate small kitchen equipment such as mixers, slicers and cutters. Previous pantry training and experience necessary.