Pantry Cook
Lake Geneva Country Club
Job Description
Job Description
Description:
Position: Pantry Cook - Seasonal
Classification: Non Exempt Hourly Seasonal
Department: Culinary
Job Summary:
In addition to daily preparation of cold food items, pastries, and cold buffet items as deemed necessary by Executive Chef and Sous Chef, the Pantry Cook has the following responsibilities:
Responsibilities:
- Answers directly to Executive Chef, Sous Chef, and Line Cook and performs duties as assigned
- Maintains sanitary and hygienic food preparation environment.
- Prepares and/or assists with staff meals.
- Prepares ingredients for daily usage at their assigned food production station.
- Assists in receipt, inspection, and storage of deliveries from suppliers.
- Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production.
- Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by Executive Chef.
- Maintains knowledge and education of current culinary trends.
- Assists in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef and Sous Chef.
- Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors.
- Maintains a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Food Safety Standards, Club and OSHA safety requirements.
- Performs all other related duties as assigned.
Qualifications:
Education: Minimum of high school diploma. Prefer degree in Culinary Arts or related field.
Experience: Minimum of three years of related culinary experience required.
Requirements:
Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time.
Ability to reach, bend, stoop, carry and go up and down stairs for supplies.
Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to
perform tasks and supervise multiple food preparations at once.
Environmental Exposure to cleaning agents and hot oils and
Demands: Foods.
Reports To: Executive Chef & Sous Chef
Vacancy posted 21 days ago
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