FT-Pantry II (Prep Cook)

Camelback Hospitality PE LLC • Paradise Valley, AZ

1d • Onsite

About The Position

The Pantry II prepares and presents high-quality pantry items, including salads, condiments, garnishes, dressings, and sauces, while maintaining consistency and presentation standards. The role supports smooth kitchen operations through proper preparation, organization, cleanliness, and adherence to culinary standards. The team member is expected to contribute to a collaborative hospitality environment and help create intentional dining experiences through attention to detail and service.

Sanctuary Camelback Mountain is a luxury boutique resort in Paradise Valley, Arizona, featuring guest casitas, a spa, restaurant, bar, and resort amenities.

Requirements

• Working knowledge of cold food preparation fundamentals and sanitation standards.
• Ability to maintain a pleasant disposition and work efficiently in a high-stress environment.
• Interpersonal, organizational, and problem-resolution skills.
• Ability to work on slippery surfaces and under pressure.
• Knowledge of operating kitchen equipment, such as stoves, ovens, broilers, and slicers.
• Basic mathematical skills for recipes, measurements, requisition amounts, and portion sizes.
• Ability to move or push goods on a hand cart or truck weighing up to 100 pounds.
• Ability to lift 75 pounds and carry 35 pounds.
• Ability to listen effectively and speak and write English clearly.
• Responsible, insightful, detail-oriented, and self-motivated.
• Willingness to learn, follow directions, and develop skills.
• Ability to work quickly and safely.
• Ability to extend arms, bend, and stoop to reach materials.
• Ability to stand for long periods in one area.
• Good communication skills and ability to manage and motivate people.
• High school diploma or GED equivalent.
• Current Food Handler’s Card.

Nice To Haves

• Basic kitchen experience.
• Experience in hospitality and customer service.

Responsibilities

• Prepare pantry food items according to standard pantry recipes or other specifications to ensure consistency.
• Check and control proper product storage, especially fresh produce, and monitor portion control and product quality.
• Keep refrigeration, storage, and work areas clean and compliant with Health Department regulations.
• Ensure equipment in work areas is clean and in proper working condition.
• Select and use only fresh, high-standard fruits, vegetables, meats, and other food products for menu items.
• Perform assigned general cleaning tasks using standard resort cleaning products.
• Maintain a positive work atmosphere and communicate appropriately with guests, vendors, coworkers, and management.
• Perform additional duties as requested by the Executive Chef, Sous Chef, and/or Cook I.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED