Pantry Cook

Qualifications

• Proven experience as a Cook in a high-volume restaurant setting.
• Knowledge of various cooking techniques and methods.
• Familiarity with food safety regulations and best practices.
• Ability to work effectively in a fast-paced environment.
• Strong communication and teamwork skills.
• Flexibility to work shifts, including evenings, weekends, and holidays.
• Culinary degree or relevant culinary certifications are a plus.

Physical Requirements

• Ability to stand for extended periods and lift heavy pots, pans, and trays.
• Comfortable working in a hot and fast-paced kitchen environment.
• Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair and nail colors.

Responsibilities

• Prepare a wide variety of dishes, including appetizers, entrees, salads, and desserts, while ensuring adherence to standardized recipes and presentation guidelines.
• Follow proper food handling and sanitation procedures to ensure food safety and quality.
• Collaborate with fellow kitchen staff to ensure efficient production and timely service.
• Utilize various cooking techniques such as grilling, frying, sautéing, baking, and roasting to create flavorful and visually appealing dishes.
• Adjust cooking methods and timings based on ingredient freshness and guest preferences.
• Execute menu items with precision, maintaining consistency in taste, appearance, and portion size.
• Monitor inventory levels and communicate any shortages or excesses to the sous chef or kitchen manager.
• Taste and evaluate dishes for flavor, seasoning, and quality before they are served to guests.
• Implement corrective actions when necessary to ensure the highest standard of dishes.
• Work closely with fellow cooks, kitchen staff, and sous chefs to coordinate cooking times and maintain a smooth kitchen operation.
• Participate in training and mentoring junior kitchen staff members.
• Adhere to strict hygiene, health, and safety standards, including proper use of equipment, utensils, and personal protective equipment.
• Keep workstations clean and organized, practicing good sanitation habits throughout the shift.
• Manage multiple orders simultaneously, ensuring timely completion while upholding quality standards.
• Aid in maintaining kitchen inventory, rotating stock, and minimizing food waste.
• Other duties as assigned my management.
• While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk, and hear.
• The employee may occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus.

Benefits

• Medical
• Dental
• Vision
• Supplemental coverage
• 401K retirement savings plan + discretionary match
• Education Tuition Reimbursement Program
• Paid Vacation
• Holiday Pay
• Recreation / Fitness Discounts
• Weekly Resort Prizes
• Career Development and Training Workshops
• FREE daily meal
• Internal Advancement