Pantry Cook

OVERVIEW: The Pantry position is responsible for all a la carte cold food and banquet cold food preparation. This position at times will also be responsible for hot food techniques such as blanching, grilling and roasting to complete a cold food preparation. Must be able to follow recipe cards and adhere to the culinary standards. Will need to support other areas in the kitchen as needed.

Pantry Cook  Responsibilities

• Making cold appetizers, including salads, grab and go items, dressings, fruit cutting
• Preparing vinaigrettes, dips and herb-infused oils
• Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality
• Communicate with leadership on any items that need to be ordered,
• Follows pre-set recipes to ensure consistency of products day to day
• Cleans and sanitizes the pantry station.
• Sets up, maintains and breaks down prep station
• Maintain high standards of quality and appearance for all food prepared and served.
• Clean any kitchen equipment used immediately following its use
• Ensure all Covid 19, Eco Sure, HD and HACCP standards are being strictly adhered to.

Position Requirements

• Must possess a High School Diploma or GED
• Proven experience in the kitchen
• Must possess a high desire to service guests    
• Complete knowledge and understanding of the hospitality industry, policies and procedures to include sanitation.
• Proficiency working with various computer programs including but not limited to Micros and Microsoft Office Suite.
• Proven record of organization, detail-oriented, and able to make productive and efficient decisions.
• Must have a valid driver’s license.
• Language: Required to speak, read and write English, with fluency in other languages preferred.
• Availability; Must be able and flexible to work as required by business demands.

Physical Requirements

• Must be able to tolerate temperature changes from hot to cold and cold to hot.
• Must be able to tolerate noise and vibration and a variety of physical conditions such as proximity to moving mechanical parts, electrical currents, working on scaffolding and high places.
• Must be able to tolerate atmospheric conditions, such as fumes, orders, dust, mists, gasses and/or poor ventilation.
• Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.
• Frequently use hands for keyboard and arms to reach.
• Heavy work – Occasionally lift and/ or move up to 50lbs of force.
• Light work - Frequently lift and move up to 10lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently

Additional Job Requirements

• Availability; Must be able and flexible to work as required by business demands most specifically days, nights, weekends & holidays.
• Must have a valid driver’s license.
• Must possess a valid Food Handler’s Card as required by the County

EOE/M/F/D/V/SO

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