Pantry Cook

Job Summary The PM Pantry Cook at Boul’Ange is responsible for independently setting up, organizing, and operating the Pantry station during evening service. This position prepares and executes salads, cold dishes, and desserts while maintaining standards for quality, consistency, presentation, ticket timing, and food safety. The Pantry Cook must work with urgency and attention to detail, manage multiple tickets efficiently, communicate clearly with Expo and the kitchen team, and take ownership of the station throughout service. Station Readiness & Ownership Set up and fully stock the Pantry station before service according to established pars and station requirements. Ensure ingredients and station components are fresh, properly prepared, labeled, dated, stored, and ready for service. Maintain organized mise en place and restock proactively throughout the shift. Communicate low product, prep needs, equipment issues, or other concerns before they impact service. Complete station breakdown, cleaning, restocking, and closing responsibilities at the end of the shift. Food Preparation & Execution Prepare and plate salads, cold dishes, desserts, and other Pantry menu items according to Boul’Ange recipes, portions, and presentation standards. Taste and evaluate applicable components for seasoning, freshness, and quality. Ensure dishes are complete and meet quality and presentation standards before being sent to Expo. Maintain appropriate pace and urgency without sacrificing accuracy or quality. Service & Ticket Management Read, organize, and manage multiple tickets accurately during service. Coordinate timing with Expo and other kitchen stations to support timely and complete orders. Communicate ticket status, delays, missing items, or product shortages immediately. Maintain awareness of ticket times and adjust workflow as needed during high-volume periods. Food Safety & Sanitation Follow all food safety, sanitation, and health department requirements. Prevent cross-contamination and follow proper procedures for allergens and dietary restrictions. Maintain proper food temperatures, storage, labeling, dating, and FIFO procedures. Keep the Pantry station, equipment, utensils, refrigeration, and surrounding work areas clean and sanitary throughout the shift. Immediately communicate food safety concerns, contamination issues, or unsafe conditions to kitchen leadership. Professional Standards Arrive on time and prepared to begin work at the scheduled start time. Maintain required uniform, grooming, and personal hygiene standards. Communicate professionally and respectfully with BOH and FOH team members. Accept direction and feedback professionally and make corrections when needed. Demonstrate reliability, accountability, urgency, and teamwork. Perform other related duties as assigned. Required Skills & Abilities Fluency in English required; bilingual English/Spanish preferred. Night and weekend availability required. Ability to independently set up, organize, and operate the Pantry station after completing Boul’Ange training. Strong knife skills and professional food-preparation skills. Ability to execute salads, cold dishes, and desserts consistently according to established standards. Ability to manage multiple tickets accurately in a high-volume service environment. Strong organization, attention to detail, and time-management skills. Working knowledge of food safety and sanitation practices. Clear communication and ability to work effectively with Expo, kitchen leadership, and other stations. Education & Experience Previous professional kitchen experience required; pantry, garde manger, prep cook, or similar experience preferred. Experience in a full-service, high-volume, or comparable professional kitchen environment preferred. California Food Handler Card required. Physical Requirements Prolonged periods of standing and working on feet. Frequent bending, reaching, lifting, and repetitive movement. Must be able to lift and carry up to 40 pounds at times. Ability to work in a fast-paced kitchen environment for extended periods. Range: $20 - $25 hourly.