Cooks/Pantry/Cold Food Preparation

Description: Pantry/Cold Food Preparation Job Description Fox Chapel Golf Club is looking for a professional pantry/cold food preparation cook to join our culinary team. Duties consist of preparing high quality dishes and menu items in a timely fashion and ensuring customer satisfaction. The successful candidate will play a key role in contributing to our quality, passion, and teamwork, to reach our desired goals. Responsibilities • Setting up and stocking stations with all necessary supplies • Preparing food for service (Chopping vegetables, preparing sauces and dressings, butchering meat and seafood) • Cook menu items in cooperation with the rest of the kitchen staff • Answer, report, and follow Executive Chef or Sous Chef’s instructions. • Clean up station and work area and take care of leftover food • Stock inventory appropriately • Ensure food comes out in a timely fashion with high quality and presentation • Comply with nutrition and sanitation regulations and safety standards • Maintain a positive and professional attitude with coworkers and customers • Work directly with Executive Chef and Sous chef in preparing daily requirements and specials Qualifications • Proven Experience in restaurant kitchens. (Required) • Knowledge of various cooking methods, ingredients, knife handling and equipment • Ability to work well in a fast paced, fine dining setting • Ability to work well as a team If you are passionate about creating delicious dishes and thrive in a dynamic kitchen environment, we invite you to apply for the Line/Pantry Cook position with our team. Join us in delivering exceptional culinary experiences to our guests. Job Types: Full-time, Part-time Pay: $17.00 - $21.00 per hour Requirements: • Setting up and stocking stations with all necessary supplies • Preparing food for service (Chopping vegetables, preparing sauces and dressings, butchering meat and seafood) • Cook menu items in cooperation with the rest of the kitchen staff • Answer, report, and follow Executive Chef or Sous Chef’s instructions. • Clean up station and work area and take care of leftover food • Stock inventory appropriately • Ensure food comes out in a timely fashion with high quality and presentation • Comply with nutrition and sanitation regulations and safety standards • Maintain a positive and professional attitude with coworkers and customers • Work directly with Executive Chef and Sous chef in preparing daily requirements and specials • Knowledge of various cooking methods, ingredients, knife handling and equipment • Ability to work well in a fast paced, fine dining setting • Ability to work well as a team