Pantry Cook

Job Summary:

The pantry cook is responsible for a variety of tasks that ensure smooth kitchen operations. Key duties include preparing and shucking oysters for service, managing the salad station by assembling and plating fresh salads, and overseeing the dessert station, which involves preparing and presenting desserts for guest. In addition to these responsibilities, the pantry cook is tasked with helping to set up and prep the stations at the beginning of each shift, ensuring that all ingredients and equipment are organized and ready for service. The Pantry cook is also responsible for cleaning and maintaining their station, ensuring it remains orderly and sanitary throughout the shift. Additionally, they assist the rest of the kitchen crew by supporting various tasks as needed, helping with food preparation, restocking supplies, and ensuring overall efficiency in the kitchen.

Compensation & Benefits:

• $18-20 per hour plus tips
• Paid Sick Leave
• Flexible schedule
• Discounts on meals
• Career advancement opportunities

Duties & Responsibilities:

• Setting up and sanitizing workstations.
• Following prep lists created by chefs.
• Measuring and preparing ingredients such as stock, sauces, and vegetables to be used in the cooking process.
• Preparing simple dishes, such as soups, salads, and desserts.
• Ensuring all food items are properly stored and easily accessible.
• Follow recipes, including measuring, weighing, and mixing ingredients.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Maintain food safety and sanitation standards.
• Supervising food and cooling room temperatures.
• Accepting or rejecting ingredients from suppliers.
• Execute opening and closing procedures.
• Operate kitchen equipment such as broilers, ovens, grills and fryers.
• Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.