Pantry Person - Banquets - Steady Extra (Flamingo LV)

The Pantry Person is responsible for the preparation of salads, dressings and garnishes and maintaining the cleanliness of the pantry area. Chops, dices and cuts vegetables and fruits using hand knives and electric slicers. Combines ingredients to prepare various salads. Uses greens and items to garnish food items in accordance with restaurant needs.

Prepares dressings in accordance with restaurant needs. Ensures ingredient supply levels are accurate. Moves items from storage shelves to carts and transports to area for restocking. Observes safety rules and regulations. Work requires effective communication in English, both verbal and written form in a professional manner.

Work requires a minimum of one-year experience. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires pushing carts up to 70lbs. ADDITIONAL REQUIREMENTS: Work in a loud, fast-paced environment with the ability to effectively manage multiple tasks under strict time constraints.

Provide excellent guest service while maintaining frequent direct interaction with guests in a front-line buffet setting. Stand, walk, bend, reach, push, and pull throughout the duration of the shift. Perform duties in a high-volume operation and maintain productivity and quality standards during peak business periods.

Push carts weighing up to 70 pounds. Lift and transport full pots weighing up to 100 pounds. Perform repetitive motions, including frequent stirring and food preparation tasks. Work in extreme hot and cold temperature conditions typical of kitchen and food service environments. Frequently bend at the waist and perform other physical movements required to support kitchen operations.

Maintain safety, cleanliness, and efficiency while handling physically demanding tasks in a fast-paced setting.