Pantry Cook - Cut132

Thompson Hospitality Corporation•Columbus, OH

3d•Onsite

About The Position

Join the culinary team at Cut 132 and be an essential part of our modern and innovative take on the classic American steakhouse. As a Pantry Cook, you will have the opportunity to create delicious dishes with locally sourced ingredients and contribute to an exciting and diverse menu. Bring your culinary skills, attention to detail, and passion for excellence to Cut 132, and contribute to creating extraordinary dining experiences for our guests.

Requirements

Previous experience as a Pantry Cook, Prep Cook, Line Cook, or similar kitchen position preferred.
Knowledge of food safety, sanitation, temperature control, cross-contamination prevention, and proper food handling procedures.
Culinary experience in a fast-paced kitchen environment.
Strong understanding of cooking techniques, flavor profiles, and proper food handling procedures.
Ability to work effectively as part of a team, communicate clearly, and adapt to changing demands.
Attention to detail, commitment to quality, and a passion for delivering exceptional food to our guests.
Able to read documents and written instructions to understand sanitation requirements, safety rules, equipment operation and maintenance, policies, and standard operating procedures.
Able to work flexible shifts and schedules, inclusive of weekends, and all holidays.
Able to stand for long hours, often in wet conditions.
Able to lift and carry up to 50 lbs (Dishes, garbage bags).
Able to work in a hot, humid, and fast-paced environment.
Able to bend, stoop, and reach frequently.
Able to operate kitchen equipment safely.

Nice To Haves

Culinary training or previous restaurant experience is a plus.
Certification in food safety and sanitation is a plus.

Responsibilities

Prepare cold food items, including salads, sandwiches, appetizers, desserts, dressings, sauces, and other pantry menu items.
Read and follow recipes, preparation instructions, and standardized recipes accurately.
Maintain strong attention to portion control, food presentation, freshness, and consistency.
Properly prep, portion, label, date, and store food products according to food safety standards.
Maintain an organized and well-stocked pantry and prep station throughout service.
Work efficiently in a fast-paced, high-volume kitchen environment.
Communicate effectively with cooks, chefs, servers, and other team members to ensure timely food preparation.
Properly operate and safely use knives, slicers, mixers, food processors, and other kitchen equipment.
Maintain a clean, sanitary, and organized workstation throughout the shift.
Be dependable, punctual, and able to work nights, weekends, and holidays as needed.
Stand for extended periods and lift/move kitchen supplies as required.