Pantry Cook

Description Job Summary: The Pantry Cook is responsible for preparing and assembling cold dishes, including salads, appetizers, dressings, and desserts according to established recipes and presentation standards. This position ensures the freshness, quality, and proper storage of all pantry items and maintains a clean and organized work area in compliance with food safety regulations.

Key Responsibilities

Prepare and plate cold menu items such as salads, fruit plates, sandwiches, cheeses, cold soups, and desserts. Follow recipes and presentation specifications as set by culinary management. Ensure that all ingredients are fresh, properly stored, and rotated using FIFO (First In, First Out) method. Maintain cleanliness and organization of the pantry station and kitchen.

Assist with basic prep work and mise en place for other stations as needed. Maintain proper portion control and minimize waste. Communicate effectively with kitchen staff and front-of-house team to ensure timely and accurate order completion. Monitor inventory levels and report shortages to Executive Chef or Sous Chef.

Comply with all food safety and sanitation standards.

Requirements

High school diploma or equivalent preferred. Previous experience as a pantry cook or in a kitchen environment preferred. Basic knife skills and knowledge of cold food preparation. Ability to follow recipes and directions accurately. Strong attention to detail and commitment to quality. Must be able to work in a fast-paced environment and handle multiple tasks.

Ability to stand for extended periods and lift up to 50 pounds. Working Conditions: Fast-paced, high-volume kitchen environment. Exposure to cold and hot temperatures, moisture, and cleaning chemicals. Flexible schedule includes nights, weekends, and holidays.