Pantry Cook

Job Description Job DescriptionDescription: The Garde Manger (pantry chef) prepares, plates, and garnishes cold food items—salads, appetizers, charcuterie, pâtés, and cold sauces—while managing station inventory and ensuring strict sanitation standards. This role requires high-level knife skills, efficiency in producing cold dishes, and maintaining artistic, high-quality presentation for buffets and service. Key Responsibilities • Food Preparation: Prepare salads, cold soups, charcuterie, cheeses, dips, and hors d'oeuvres, often using techniques like smoking, curing, and pickling. • Presentation & Quality: Ensure all dishes are visually appealing, fresh, and consistent with menu standards, including artistic plating and cold buffet displays. • Station Management: Maintain, clean, and organize the cold station, including managing inventory and restocking. • Sanitation & Safety: Strictly adhere to food safety guidelines for handling, storing, and labeling perishable items, monitoring refrigerator temperatures. • Collaboration: Work with the hot line and pastry team to ensure a seamless dining experience. For more information please see: https://heyzine.com/flip-book/780796a2ee.html Requirements: Required Skills and Qualifications • Experience: 1–2 years in a professional kitchen setting or country club is generally preferred. • Technical Skills: Proficient knife skills, knowledge of cold food production techniques (e.g., terrines, pâtés), and experience with kitchen equipment like slicers or vacuum sealers. • Skills: High speed and accuracy under pressure, strong organization, and attention to detail. • Certification: Culinary degree or certification is often 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee is required to walk and sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. The noise level in the work environment is usually moderate to high.