Pantry Cook | Summer Seasonal

Essential Duties and Responsibilities

• Prepare a variety of food items following recipes and production guidelines to ensure consistency and quality.
• Minimize waste by properly handling and utilizing whole food products.
• Maintain a clean and organized work area, following all sanitation and food safety guidelines.
• Alert the chef or supervisor promptly regarding equipment malfunctions, food shortages, or overages.
• Auxiliary in requisitioning and receiving supplies necessary for daily production.
• Properly store, wrap, date, and rotate food items to ensure freshness and compliance with health regulations.
• Incorporate safe work practices into daily tasks to ensure a secure kitchen environment.
• Exhibit regular and reliable attendance while maintaining a professional demeanor.
• Perform other duties as assigned to support team success and kitchen operations.

Education/Experience

• One to three months of related experience and/or training; or an equivalent combination of education and experience.

Physical Demands

• Frequently stands, walks, and uses hands for food preparation.
• Regularly reaches, talks, hears, tastes, and smells.
• Occasionally climbs, balances, stoops, kneels, crouches, or crawls.
• Regularly lifts up to 50 pounds up to 100 pounds.

Environment/Noise

• Regularly works in extreme heat and near moving mechanical parts.
• Occasionally works in extremely cold, wet, or humid conditions, near caustic chemicals, and in outdoor weather conditions.
• The noise level is moderate.

Mandatory Certificates/Licenses

• Food handlers card from Coconino County.