Pantry/ Prep Cook

Job Description & Employment Terms

Pantry/Prep Cook

DEPARTMENT: Kitchen                                                                                   JOB TITLE: Pantry/Prep Cook

REPORTS TO: Executive Chef & Sous Chef                                    

JOB TYPE: Hourly/ Non-Exempt

Basic Function: Prepares salads and other cold food in accordance with club standard recipes. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares all salad items before each shift; washes and cuts lettuce, vegetables, fruits, meats, etc., and maintains product levels during service hours.
• Prepares salads and other cold items for special functions.
• Prepares salad dressings.
• Makes sandwiches according to club’s standard recipes.
• Cleans equipment and ensures that pantry area refrigerator and walk-in are clean and neat.
• Sets-up, maintains and breaks-down salad prep station.
• Identifies products needed and requisitions them.
• Notifies Garde Manger chef or Sous Chef in advance of product shortages.
• Covers, dates, and neatly stores re-usable leftover products.
• Ensures that food products are used before they spoil.
• Attends kitchen staff meetings.
• Prepares and serves items in accordance with established portion and presentation standards.
• Makes recommendations for the maintenance, repair and upkeep of the salad areas and equipment.
• Performs other appropriate tasks as assigned by Sous Chef.

CANDIDATE QUALIFICATIONS:

• Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of menu and abbreviation. Must possess skills to determine taste, doneness, presentation, timing, and product utilization.
• Must have the knowledge of basic culinary fundamentals.
• Prioritizes work to ensure immediate needs are met. Tries to accommodate reasonable special requests by members and their guests.
• Knowledge of and ability to perform required role during emergency situations.

PHYSICAL DEMANDS & WORK ENVIRONMENT:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. 
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environment.

 EDUCATIONAL AND/OR EXPERIENCE:

• Must be 18 years of age or older.
• Must have some culinary work experience.