Pantry Cook

Job Summary (Essential Functions)

Prepare cold products according to club’s standard recipes. Responsible for maintaining the inventory of all dressings and vinaigrettes needed by the á la carte and banquet departments.

• Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.
• Prepares appetizers, hors d’oeuvres, and relishes in an attractive manner.
• Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using club’s standard recipes.
• Requisition s food supplies necessary to produce the items on the menu.
• Adheres to state and local health and safety regulations.
• Maintains the highest sanitary standards.
• Notifies Chef in advance of expected shortages.
• Maintains security and safety in work area.
• Ensures that work area and equipment are clean and sanitary.
• Covers, dates and neatly stores reusable leftover products.
• Attends staff meetings.
• Assists with other duties as instructed by the Sous Chef and the Executive Chef.

January-March only open Thursday-Sunday

• Working towards or obtains a High School diploma or GED equivalent.
• No prior experience required but work experience in a kitchen preferred.
• Good physical stamina to keep up in a fast-paced environment.
• Highly motivated with an attention to detail.

• Knowledge of basic culinary fundamentals.
• Ability to prepare cold food items required for club’s menus.
• Knowledge of and ability to perform required role during emergency situations.

• Food safety certification.
• Of legal age to work.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch, and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.