Description
The duties of a Pantry Cook include making cold appetizers, garnishing dishes, preparing vinaigrettes and dips, performing meal-prep activities, monitoring food plating and temperature, maintaining cleanliness, and managing stock inventory in the pantry. This position will work largely in the afternoon/evening, but will have some say shifts as business dictates. Also, we work weekends and holidays (closed Christmas/New Year's Day).
Requirements
- follow recipes to make dressings, sauces, etc.
- make displays for charcuterie displays, cold food displays, etc.
- inventory pantry items monthly
- prepare cold items for the restaurant as needed
- assist in overall kitchen prep, including preparing bulk vegetables, cold items, etc.
- clean and sanitize work areas
- able to lift #40 as needed
- any other kitchen assignments as directed by the Pantry Lead, Sous Chefs or Executive Chef
Salary Description
$15 - $18 starting, depending on experience