Position

Pantry Cook

II.Related Titles

Pantry Worker

III.Essential Functions

Prepare salads and other cold food in accordance with club recipes and standards.

IV.Additional Responsibilities

  1. Prepares all salad items before each shift (washes and cuts lettuce, vegetables, fruits, meats, etc.) and maintains product levels during service hours
  2. Prepares salads and other cold items for special functions
  3. Makes sandwiches according to club recipes and standards
  4. Cleans equipment and ensures that pantry area refrigerator and walk-in are clean and neat
  5. Sets up, maintains and breaks down salad prep station
  6. Identifies products needed and requisitions them.
  7. Notifies Garde Manger or Sous Chef in advance of product shortages
  8. Maintains safety and security in work area
  9. Maintains neat professional appearance and observes personal cleanliness rules at all times
  10. Adheres to state and local health and safety standards
  11. Maintains the highest sanitary standards
  12. Ensures that work station and equipment are clean and sanitary
  13. Covers, dates and neatly stores re-usable leftover products
  14. Ensures that food products are used before they spoil
  15. Assists with other duties as assigned by Sous Chef
  16. Prepares and serves items in accordance with established portion and presentation standards
  17. Slices and proportions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner
  18. Prepares appetizers, hors d’oeuvres, center pieces and relishes in an attractive manner
  19. Prepares cold sauces, jellies, stuffings, salad dressings and sandwiches using club recipes and standards
  20. Supervises pantry crew in the preparation of salads, dressings, etc.
  21. Schedules and supervises cold food preparation staff; responsible for their performance, evaluation, discipline and motivation
  22. Requisitions food supplies necessary to produce the items on the menu
  23. Adheres to state and local health and safety regulations
  24. Maintains the highest sanitary standards
  25. Notifies Sous Chef in advance of expected shortages
  26. Maintains security and safety in work area
  27. Maintains neat professional appearance and observes personal cleanliness rules at all times
  28. Ensures that work area and equipment are clean and sanitary
  29. Covers, dates and neatly stores re-usable leftover products
  30. Assists with other duties as instructed by the Sous Chef and the Executive Chef
V.Reports to

Sous Chef

VI.Supervises

No supervisory duties are included in this position