Job Overview
Employment Type
Temporary
Hourly
Compensation
Type:
Hourly
Rate:
Exact $29.00
Work Schedule
On-call
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
flexible scheduling
Training and Development
Job Description
The Pantry Cook position is an integral part of the culinary team within a well-established hotel environment, known for its commitment to quality food preparation and guest satisfaction. This role operates on an on-call basis, with a competitive wage of $29.09 per hour. The hiring hotel is a reputable establishment that prioritizes high standards in food service across various outlets including Restaurants, Room Service, Employee Cafeteria, and Banquets. The hotel environment is fast-paced and dynamic, requiring culinary professionals who can uphold hygiene and safety practices while ensuring the delivery of appetizing cold food items prepared according to standardized recipes.\n\nThe role... Show More
Job Requirements
- Maintain a warm and friendly demeanor at all times
- effective verbal and written communication
- ability to listen, understand, and clarify concerns
- multitask and prioritize departmental functions
- friendly, courteous, service-oriented approach with guests and employees
- attendance at required meetings and trainings
- maintain regular attendance
- high standards of personal appearance and grooming, including wearing uniform and nametag
- comply with hotel standards and regulations
- maximize productivity and assist in problem-solving
- handle problems effectively
- understand and apply complex information
- ability to cross-train in other hotel-related areas
- maintain confidentiality
- show initiative in anticipating guest or operational needs
- perform duties as requested by management
- flexible and able to work long hours
- able to stand for entire shifts
- able to lift and move weight up to 50 pounds
- able to withstand temperature variations
Job Qualifications
- High school diploma or equivalent
- culinary experience required
- knowledge of cooking techniques such as charbroiling, poaching, deep-frying, saute, braising, roasting, and par-cooking
- ability to recognize quality food standards
- proficiency in food safety and sanitation practices
- effective verbal and written communication skills
- ability to multitask and prioritize
- teamwork and cross-training capabilities
- initiative and problem-solving skills
- ability to maintain confidentiality
Job Duties
- Prepare cold food items based on standardized recipes
- maintain cleanliness and organization of storage areas
- complete necessary food and station preparation before restaurant opening
- prepare and display buffet food items according to hotel standards
- practice cooking techniques including charbroiling, poaching, deep-frying, saute, braising, roasting, and par-cooking
- recognize quality standards for fresh vegetables, fish, dairy, and meat products
- use herbs and spices appropriately
- maintain sanitary environment with proper food handling and storage
- prepare banquet and employee cafeteria food as directed
- follow hotel standard recipes for all food preparation
- breakdown buffets and kitchen line, storing food and equipment properly
- support banquet food stations as scheduled
- operate and maintain kitchen equipment cleanliness
- follow Health Department and company food safety regulations
- maintain a 'Clean As You Go' policy
- assist in food storage and rotation
- practice safe work habits
- know the location and operation of fire extinguishing equipment
- use production charts as required
- support other kitchen positions as needed
- adhere to company and health safety standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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