Summary:
The Pantry cook is primarily responsible for the preparation of salad, buffet, and salad bar items at the direction of the Sous Chef and Chef de Cuisine. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Responsibilities and Duties:

• Assists Sous Chef in food preparation including salads, salad bar items, and cold buffet items for various venues including the Employee Cafeteria.
• Ensures freshness of served items.
• Maintains the freshness of small condiments.
• Garnishes all salads.
• Ensures refrigeration and labelling of appropriate items immediately.
• Ensures a safe and clean work area.
• Other duties as assigned by the Chef de Cuisine, Sous Chef, or Chef.

Essential Qualifications and Competencies:

• Some experience in the food preparation field in a restaurant, kitchen or dining area.
• Must be at least 18 years of age.
• Knowledge of food preparation methods and operations, of kitchen equipment and materials used in food prep work.
• Strong verbal and written communication.
• Critical evaluation skills.
• A commitment to ethical practice and legal compliance.
• Have the stamina to work up to 10+ hours: sitting, standing and walking.
• Ability to bend, stoop, lift up to 25lbs, reach overhead and perform repetitive motion.
• May involve walking between venues and climbing stairs between floors.
• Must be willing and able to pass a background check.