Pantry Cook

Napa at Kingsley•Fort Mill, SC

13d•$17

About The Position

A pantry cook is responsible for preparing and assembling cold dishes, salads, appetizers, and other cold food items, ensuring they meet the culinary standards of the establishment. The pantry cook works under the supervision of the executive chef or sous chef to create visually appealing and delicious dishes that contribute to the overall success of the kitchen.

Requirements

Previous experience as a pantry cook or similar role in a restaurant or kitchen required.
Knowledge of food safety and sanitation guidelines.
Familiarity with a variety of ingredients, preparation techniques, and presentation methods.
Strong attention to detail and a creative flair for presentation.
Ability to work in a fast paced, high pressure kitchen environment.
Strong communication and teamwork skills.
The ability to stand for long periods and work in a hot, fast paced kitchen environment.
Lift and carry heavy kitchen equipment and ingredients.
Bend, stoop, and work in tight spaces.

Nice To Haves

Culinary school diploma preferred.

Responsibilities

Preparation of Cold Dishes : Prepare a variety of cold dishes, such as salads, dressings, cold appetizers, and sandwiches, following established recipes and presentation standards.
Ingredient Preparation: Wash, peel, slice, and chop vegetables, fruits, and other ingredients required for pantry dishes.
Plate Presentation: Creatively and artistically arrange dishes on plates or platters to enhance their visual appeal. Pay close attention to detail, garnishes, and food styling.
Stock Management : Maintain a well-organized and well stocked pantry station. Keep track of inventory, requisition supplies, and rotate perishable items to ensure freshness.
Quality Control: Ensure that all dishes leaving the pantry station meet quality and taste standards. Discard any items that do not meet these standards.
Sanitation: Follow food safety and sanitation guidelines to maintain a clean and safe work environment. Properly handle, store, and dispose of food.
Collaboration: Communicate with other kitchen staff to coordinate food service, especially when salads or cold appetizers are part of a larger meal.
Menu Input: Collaborate with chefs to develop and update pantry items on the menu, considering seasonal ingredients and guest preferences.
Guest Service: Occasionally interact with guests to answer questions, provide recommendations, and accommodate special requests regarding pantry items.
Adherence to Regulations: Comply with health and safety regulations and standards as well as any dietary restrictions or special requests from guests.