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.