Banquet Pantry Cook (Full Time)

Graduate Providence•Providence, RI

About The Position

The primary function of the Pantry Cook is to timely and accurately prepare high quality cold food items for catering events in the hotel’s banquet spaces. He/She is also responsible for preparing and serving meals in the employee cafeteria.

Requirements

High School Diploma
Prior culinary experience required
Long hours sometimes required.
Medium work- Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
In and out of refrigerators/freezers with some frequency.
Must be able to convey information and ideas clearly
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high pressure situations

Nice To Haves

Experience in a hotel or related field preferred.

Responsibilities

Portion and prepare cold food items such as salads, cold appetizers, sandwiches and cold banquet platters.
Prepare meals for employees and serve in employee cafeteria
Must have some knowledge of the handling of hot foods and hot food production.
Prepare menu items as instructed on daily production sheets.
Uphold cleanliness standards for kitchen, operations, equipment and tools.
Maintain safe and sanitary work environment.
Follow all instructions and procedures from Sous Chef / Executive Chef to ensure an excellent quality of food is served to all guests.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with Highgate standards, as required by scheduling which will vary according to the needs of the hotel(s).
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
Comply at all times with Highgate standards and regulations to encourage safe and efficient hotel operations.
Cook food to order per recipe card and plating guide.
Set up line per specification.
Break down line after meal service.
Handle and store food in sanitary fashion.
Recognize quality standards in fresh vegetables, fish, dairy, and meat productions.
Differentiate spices effectively.
Maintain clean and sanitary environment.
Recognize and utilizes food garnished per plating guide and recipe card.
Requisition food from store room and butcher.
Other duties as required.