Pantry Cook

Department: Food & Beverage

Reports to: General Manager

Job Type: Seasonal, Hourly, Full Time & Part Time

Job Summary:

The Pantry Cook assists in the preparation of all cold foods in the kitchen. They prepare products according to recipes and standards, ensuring our core values are upheld.

Duties and Responsibilities:

• Assists in the preparation of all cold foods.
• Checks event orders and prep lists every morning
• Controls a prompt and steady pace through à la carte service hours.
• Maintains a clean workstation throughout the shift.
• Ensures machinery and equipment are kept clean and in good condition.
• Ensures the quality of all food preparation is strictly in compliance with the prescribed specification
• Prepare, season, and cook with appropriate methods for all vegetables, starches, and proteins.
• Keep all food items correctly labeled and stored.
• Follow and enforce safety and hygiene standards.
• Communicate effectively with kitchen staff and management

Qualifications:

• At least 2 years of working experience
• Certificate in Culinary Arts preferred; must have, or be able to obtain, food safety certification (ServSafe or equivalent)
• Knowledge of basic culinary terms, knife cuts, and cooking techniques.

Physical requirements:

• Must possess the ability to stand for extended periods of time in a high-temperature environment.
• Must be able to lift up to 45 lbs.

Benefits:

• Part Time Benefits: Earned Sick Time (based on eligibility) - 401k with match – Dining and Lodging Discounts