Pantry Cook

Description Position: Pantry Cook - Seasonal Classification: Non Exempt Hourly Seasonal Department: Culinary Job Summary: In addition to daily preparation of cold food items, pastries, and cold buffet items as deemed necessary by Executive Chef and Sous Chef, the Pantry Cook has the following responsibilities: Responsibilities: • Answers directly to Executive Chef, Sous Chef, and Line Cook and performs duties as assigned • Maintains sanitary and hygienic food preparation environment. • Prepares and/or assists with staff meals. • Prepares ingredients for daily usage at their assigned food production station. • Assists in receipt, inspection, and storage of deliveries from suppliers. • Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production. • Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by Executive Chef. • Maintains knowledge and education of current culinary trends. • Assists in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef and Sous Chef. • Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors. • Maintains a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Food Safety Standards, Club and OSHA safety requirements. • Performs all other related duties as assigned. Requirements Qualifications: Education: Minimum of high school diploma. Prefer degree in Culinary Arts or related field. Experience: Minimum of three years of related culinary experience required. Requirements: Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time. Ability to reach, bend, stoop, carry and go up and down stairs for supplies. Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks and supervise multiple food preparations at once. Environmental Exposure to cleaning agents and hot oils and Demands: Foods. Reports To: Executive Chef & Sous Chef