Description:
Job Summary
Pantry Cook responsibilities include preparing various hors d’oeuvres, properly seasoning all appetizers before they are served and storing food items, as needed. To be successful in this role, you should be able to handle the kitchen’s fast-paced working environment, be familiar with food hygiene and be available to work during evenings and weekends.
Ultimately, you will contribute to delivering a pleasant dining experience for our members and guests.
Responsibilities
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Make cold appetizers, including salads, vegetable and meat roll-ups and bruschettas
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Garnish dishes with spices, nuts, fruit and vegetables
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Prepare vinaigrettes, dips and herb-infused oils
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Perform meal-prep activities before guests arrive (like chopping vegetables, cutting fish and meat and washing fruits)
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Store ingredients to keep them fresh and reduce food wastage
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Check food plating, temperature and portions for all cold dishes
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Sterilize kitchen equipment at the end of your shift
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Monitor stock and place orders, as needed
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Maintain a clean station at all times
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Perform any other work duties as assigned
Requirements:
Requirements
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Work experience as a Pantry Cook
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Hands-on experience with professional kitchen equipment
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Good knowledge of food plating techniques
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Understanding of health and safety rules in a kitchen
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Ability to multitask in a fast-paced environment
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Team spirit
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Availability to work in shifts, including evenings, weekends and holidays
COMPETENCIES
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The ability to stand for long periods of time
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Attention to detail
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Must be able to effectively communicate and interact in a friendly, helpful and professional manner while on property and/or conducting company business.
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Ability to understand and carry out verbal & written instructions independently.
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Committed to providing constant and consistent exceptional customer service to potential clients, clients and guests.
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Must possess honest and integrity
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Must show up for work on time and follow work schedule
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Professional and personable demeanor
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Self-motivated, works well independently and with minimal supervision
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Must work safely but with a sense of urgency.
WORK ENVIRONMENT
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This position operates in a restaurant kitchen setting.
EXPECTED WORK SCHEDULE
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Must be able to work full-time flexible hours including weekends, holidays and as needed.
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Regularly work evening schedule 2pm to 9pm. May change depending on business needs.
EDUCATION
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High school diploma or GED preferred
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Must complete all required training and food safety/Department of Health certification.
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Basic math skills
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Completion of a culinary school program or apprenticeship preferred
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms.
The employee is occasionally required to sit, climb, balance, stoop, kneel, crouch or crawl. The employee must frequently lift or move up to 25 pounds and occasionally lift or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, ability to adjust focus and independent mobility throughout the property. (see detailed physical job demands)
