Pantry Cook/Garde Manger Cook

Hunters Run Country Club•Boynton Beach, FL

About The Position

The Pantry Cook/Garde Manger Cook is responsible for the cold appetizers and dishes that come off the kitchen line. The Pantry Cook/Garde Manger Cook will often assist the Garde Manger Manager with food preparation.

Requirements

Previous experience as a Pantry Cook/Garde Manger Cook or in a similar kitchen role preferred but not required.
Culinary diploma or equivalent preferred.
Basic cooking skills and understanding of food preparation techniques.
Knowledge of food safety and sanitation practices.
Ability to follow recipes and instructions accurately.
Good time management skills and the ability to work in a fast-paced environment.
Food handlers Certificate
Must be able to lift and move up to 50 lbs.
Must be able to work in a standing position for long periods of time.
Position stands most of the time with frequent reaching, bending, and walking.
Normal vision and hearing ranges required
All employees are required to maintain a neat, clean, and well-groomed appearance. (Specific grooming standards are available.)
Nails should be kept clean, and no nail polish allowed for this position.
Hair must be neat and tidy; long hair should be tied back.
Perfume or strong scents should be avoided to maintain a neutral environment

Responsibilities

Proficiently being able to utilize a wide range of kitchen tools and utensils, including chopping knives and vegetable grinders.
Preparing any element needed for service.
Prepares salads, cheese plates and other cold appetizers.
Washing salad greens and gathering plates and bowls.
Work in conjunction with the line cooks so that food comes out at one time.
Prepares or assists in preparing employee meals.
Properly following the recipes when preparing menu items.
Maintaining and cleaning workstation and equipment.
Assists with preparation of other food products on serving line as needed.
Setting up the line station for service.
Must ensure the labeling and dating of prepared foods.
Must be able to work efficiently in a high-volume operation.
Reports to work as scheduled, in uniform and ready to work.
Other responsibilities as assigned by the Executive Chef and designees.