Sous Chefs / Chef De Cuisine /

Position Summary:
A Pantry Chef (also called a Garde Manger Chef or Pantry Cook) is responsible for preparing and presenting cold dishes, salads, appetizers, sandwiches, charcuterie, and other items from the pantry station.

Reports To: Executive Chef

Additional Reporting: Executive Sous-Chef

Key Responsibilities

Prepare salads, cold appetizers, sandwiches, dressings, sauces, and garnishes.

Prepare and plate dishes according to recipes and presentation standards.

Maintain proper food storage, labeling, and rotation using FIFO procedures.

Keep the pantry station clean, organized, and properly stocked.

Assist with food preparation for other kitchen stations when needed.

Monitor food quality, freshness, and portion sizes.

Follow all food-safety, sanitation, and hygiene standards.

Communicate effectively with the chef and other kitchen staff.

Help with inventory, receiving, and preparation of ingredients.

Maintain a clean and safe work environment throughout the shift.

Qualifications

Previous kitchen or food-preparation experience preferred.

Knowledge of basic cooking and food-preparation techniques.

Ability to work efficiently in a fast-paced kitchen.

Strong attention to detail and presentation.

Ability to follow recipes and instructions accurately.

Good teamwork and communication skills.

Knowledge of food-safety practices and sanitation procedures.

Ability to stand for extended periods and lift kitchen supplies as required.

Working Environment:
The Pantry Chef will work in a busy kitchen environment, often under pressure, especially during peak service hours. The role requires the ability to stay organized, focused, and efficient while maintaining a high level of professionalism and teamwork. Physical stamina and the ability to work quickly and safely are essential in this role.

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