Pantry Cook

Department: Regency Culinary
Reports to: Executive Chef
Status: Non-Exempt
I. Job Purpose/Objective
The Pantry Cook is responsible for the entire operation of the pantry station and support of the adjacent fry station. The Pantry Cook is responsible for preparation of all food items required for the daily operation and execution of all pantry menu items. Cook will also maintain and keep the station stocked, clean and safe for all staff. The Pantry Cook will receive instruction/guidance from the Executive Chef.
II. Essential Job Functions

• Comply with set Standards of Service and assist in ensuring the same from all kitchen employees.
• To follow all recipes and specifications to prepare and execute all food and menu items properly and efficiently with high quality, taste, and presentation, including accommodation and special guest requests.
• Must have great technique, strong knife skills and make use of all kitchen equipment.
• Responsible for checking and maintaining proper health and food safety guidelines of food temperatures for holding, cooling, and storage throughout the shift.
• Correctly set up/breakdown and maintain assigned station while keeping the station clean, organized, and fully stocked throughout the shift. Must communicate with the Chef prior to running out of food items.
• Observe and test food to ensure proper cooking temperature, taste, and presentation set by the Executive Chef.
• Must follow all recipes with proper execution and plating as described in the recipe book.
• Must have the ability to assist on the fry station of the kitchen once trained.
• Minimize waste and prep according to business needs.
• Maintain effective and respectful working relationships with all staff, in all departments.
• Strict adherence to the health department and food handling guidelines company/kitchen safety rules, policies, and procedures.
• Present a professional and clean appearance in uniform.
• Maintain regular and consistent attendance and punctuality.

III. Essential Skills (Minimum qualifications individual must possess when entering position) - i.e. skillsets, education, certifications, etc.

• Must be at least 18 years of age.
• Pantry cook must have a minimum of 3 years of experience as a Pantry Cook in high a volume kitchen.
• Must be able to work nights, weekends, and some holidays.
• Must be able to speak, read, and understand basic cooking directions in English.
• Must have reliable transportation.
• Must live on Oahu.
• Able to follow instructions and complete all assigned tasks from the Executive Chef
• Support all kitchen staff and be a team player.
• A great attitude is a must.
• Serv Safe food handler's certification is a plus.

IV. Working Conditions/Job Environment

• Must be able to stand and walk for extended periods.
• Walking, standing, kneeling bending, pulling, pushing.
• Exert physical effort in transporting 35 pounds to 50 pounds.
• Endures various physical movements throughout the work areas.
• Job involves working:
  
  • Under variable temperature conditions (or extreme heat or cold).
  • Under variable noise and smoke levels.
  • Around chemicals.

The information in this description has been designed to indicate the general nature and level of work performed by an employee in this classification. It is not to be interpreted as a comprehensive inventory, or all duties, responsibilities, and qualifications of employees assigned to this job. Management has the right to add to, revise, or delete information in this description. Reasonable accommodation will be provided to enable qualified individuals with disabilities to perform this position's essential functions.