Position: Line Cook – Pantry
Job Summary:
The Pantry Line Cook is responsible for preparing and plating cold menu items, including salads, appetizers, sandwiches, desserts, and garnishes, while maintaining high standards of food quality, presentation, and food safety. This position works closely with the kitchen team to ensure timely and accurate preparation during service.
Key Responsibilities
- Prepare and assemble cold menu items according to recipes and presentation standards.
- Set up and stock the pantry station before each shift with required ingredients and supplies.
- Maintain proper portion control and consistent food quality.
- Prepare fresh fruits, vegetables, dressings, sauces, and garnishes.
- Assist with basic food preparation for other kitchen stations as needed.
- Ensure all food products are properly labeled, dated, and stored according to food safety standards.
- Maintain a clean, organized, and sanitized workstation throughout the shift.
- Monitor inventory levels and communicate product shortages to the Kitchen Manager or Chef.
- Follow all company policies, health department regulations, and sanitation procedures.
- Work efficiently during busy meal periods while maintaining quality and accuracy.
- Assist with closing duties, including cleaning equipment and restocking the pantry station.
Qualifications
- Previous experience as a line cook, pantry cook, or prep cook preferred.
- Knowledge of basic food preparation techniques and knife skills.
- Understanding of food safety and sanitation practices.
- Ability to work in a fast-paced kitchen environment.
- Strong attention to detail and commitment to quality.
- Excellent communication and teamwork skills.
- Ability to stand for extended periods and lift up to 50 pounds.
- Flexible schedule, including evenings, weekends, and holidays.
Skills
- Cold food preparation
- Salad and appetizer production
- Food presentation
- Time management
- Organization
- Multitasking
- Teamwork
- Food safety and sanitation
Working Conditions
- Standing and walking for extended periods.
- Exposure to refrigerated and kitchen environments.
- Frequent lifting, bending, reaching, and repetitive motions.
- Fast-paced, team-oriented kitchen setting.
Reports To: Executive Chef
Job Type: Full-time
Pay: $16.00 - $20.00 per hour
Benefits:
- Employee discount
- Flexible schedule
- Paid time off
Shift:
- 8 hour shift
- Day shift
- Night shift
People with a criminal record are encouraged to apply
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Indianapolis, IN 46228 (Required)
Ability to Relocate:
- Indianapolis, IN 46228: Relocate before starting work (Required)
Work Location: In person
