The Pantry Cook prepares, assembles, and presents pantry and other assigned menu items in accordance with established recipes, portion standards, food safety requirements, and presentation guidelines. Primary responsibilities include salads, appetizers, cold plates, fruit, garnishes, desserts, dressings, sauces, and select hot items for restaurant service.
This position maintains an organized, sanitary, and properly stocked workstation and works closely with the kitchen and service teams to complete orders accurately, consistently, and on time.
Key Responsibilities
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Prepare pantry and other assigned hot and cold menu items according to Mission Ranch recipes, portion standards, and presentation guidelines
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Review menus, daily specials, and anticipated business levels to determine preparation and production needs
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Complete assigned preparation before and during service, including washing, cutting, slicing, portioning, mixing, and assembling ingredients
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Set up, stock, and replenish the pantry station with the food, utensils, equipment, plates, and supplies needed for service
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Prepare guest orders accurately and efficiently, follow ticket instructions, and communicate promptly regarding special requests, unavailable items, or delays
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Maintain consistency in food quality, flavor, appearance, temperature, and portion size
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Inspect ingredients before use and report spoiled, damaged, expired, or poor-quality products to kitchen leadership
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Label, date, cover, cool, store, and rotate food in accordance with First-In, First-Out procedures and applicable food safety requirements
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Monitor food temperatures and complete required temperature-control records when assigned
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Prevent cross-contamination and allergen cross-contact by following approved food-handling, storage, sanitation, and allergen procedures
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Keep the pantry station, refrigeration units, cutting boards, counters, utensils, and equipment clean, sanitized, organized, and ready for use
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Operate knives, slicers, food processors, refrigeration equipment, and other kitchen tools safely and according to established procedures
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Assist with receiving, inspecting, organizing, and storing food deliveries as assigned
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Minimize waste through proper preparation, portioning, handling, rotation, and storage practices
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Communicate production updates, shortages, quality concerns, and equipment problems to the Restaurant Chef or Sous Chef
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Assist other kitchen stations, brunch service based on operational needs
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Follow all opening, closing, cleaning, side-work, food safety, sanitation, workplace safety, and Company procedures
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Immediately report injuries, safety hazards, suspected foodborne-illness concerns, and equipment or sanitation issues to a supervisor
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Maintain professional and respectful working relationships with coworkers, supervisors, vendors, and guests
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Other duties as assigned
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Two years of relevant pantry, food preparation, line cook, or restaurant kitchen experience preferred, or an equivalent combination of training and experience
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Working knowledge of hot and cold food preparation, knife skills, kitchen sanitation, portion control, and waste reduction
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Ability to follow recipes, preparation instructions, order tickets, and verbal or written directions
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Ability to safely use knives and standard commercial kitchen equipment
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Ability to organize work, manage multiple priorities, and maintain accuracy during busy service periods
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Strong attention to food quality, consistency, cleanliness, and organization
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Ability to communicate effectively and work cooperatively as part of a kitchen and service team
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Dependable attendance and punctuality
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Ability to work mornings, evenings, weekends, holidays, and varying schedules based on operational needs
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Must obtain and maintain a valid California Food Handler Card
Education & Experience
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High School diploma, GED, or equivalent combination of education and experience required
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Minimum two (2) years of kitchen experience, experience in an equivalent position at a premier restaurant is a plus
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Advanced hot/cold food cooking knowledge, proficient knife skills
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Experience in standards of quality and production in the pantry, Sunday brunch, prep, and hot line stations
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Basic understanding of portion control and waste reduction
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Familiarity with California food safety and sanitation standards; ServSafe certification preferred
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Must obtain and maintain a valid California Food Handler Card within the timeframe required by law and Company policy
Physical Requirements
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While performing the duties of this job, the employee is regularly required to stand for extended periods
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Use hands and fingers to handle knives, utensils, ingredients, containers, and kitchen equipment
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The employee must frequently lift, carry, push, and/or move items weighing up to 50 pounds with assistance when appropriate
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Move food products, trays, pans, boxes, and kitchen supplies between storage and preparation areas
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Maintain sufficient visual ability to inspect food quality, read order tickets, measure ingredients, and safely operate equipment
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Communicate effectively in a kitchen environment where verbal instructions and safety warnings must be understood
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The position consistently involves working near hot surfaces, open flames, or moving mechanical parts
Work Environment
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Restaurant kitchen setting located within a hospitality property, involving regular interaction with staff, management, clients, and guests
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Requires the ability to work professionally under time constraints and manage multiple priorities
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Ability to work on flexible schedules, including evenings, weekends, and holidays as required by business needs
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Ability to sustain extended physical activity, including standing, bending, and lifting, in a busy kitchen setting
Mission Ranch provides reasonable accommodation to enable individuals with disabilities to perform essential job functions. Mission Ranch is an Equal Opportunity Employer that considers all qualified applicants without regard to race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, ancestry, disability, veteran status, genetic information, or any other protected characteristic under federal, state, or local law, and participates in E-Verify.
