All-Other Pantry Cook - InterContinental Mark Hopkins

IC - Mark Hopkins San Francisco (SFOHA); San Francisco (CA); On-site; USD 47,000 - 56,000; Full time

Benefits offered by this job

Hotel discounts

Discount programs

Great team

Job summary

IHG is seeking an All-Other Pantry Cook for the InterContinental Mark Hopkins in San Francisco, CA. You will prepare cold items and platters, supporting banquet and room-service needs with precise portioning and presentation.

In a luxury hotel kitchen, read recipes and prep lists, maintain mise en place, follow allergen procedures, and collaborate with the expeditor and culinary team to deliver timely, consistent dishes during high-volume service.

Qualifications

• Proven ability to handle cold pantry mise en place and plate cold items
• Ability to read and follow recipes, prep lists and plating guides
• Comfort working in a luxury hotel kitchen with high standards
• Willingness to work mornings, evenings, weekends and holidays

Responsibilities

• Prepare salads, sandwiches, cold appetizers, dressings, spreads, garnishes, and fruit/cheese platters per standardized recipes and plating guides.
• Review prep lists, menus, and banquet event orders; set up and replenish pantry station based on volume.
• Assemble and plate à la carte and banquet items with attention to portion size, presentation, and consistency; coordinate with expeditor.
• Verify special requests and dietary instructions with chef/expeditor; follow allergen handling procedures.
• Inspect ingredients for freshness; label, date, rotate using FIFO; report shortages or quality concerns.
• Follow hotel storage, temperature control, sanitation, and safety procedures; maintain a clean station.
• Monitor product usage and portioning to control waste; complete opening/closing duties and communicate prep needs to next shift

Skills

Knife skills

Food preparation

Time management

Detail orientation

Multitasking

Education

Food handler certification

Job description

About Us

Perched atop historic Nob Hill, our luxury hotel has welcomed distinguished guests, celebrations, and memorable events for generations. Known for timeless elegance, exceptional service, and legendary hospitality, we take pride in creating unforgettable experiences for every guest. Joining our team means becoming part of a legacy built on service excellence, teamwork, and genuine hospitality.

About the Role

The All-Other Pantry Cook prepares and presents cold menu items for the hotel’s dining outlets, in-room dining, and banquet events as assigned. This role is responsible for pantry mise en place and for executing each dish to the hotel’s standards for freshness, flavor, portioning, and presentation. The Pantry Cook works closely with the culinary team to deliver timely, consistent service, from an individual guest order to a large banquet reception.

A little about your day to day

• Prepare salads, sandwiches, cold appetizers, dressings, spreads, garnishes, and fruit and cheese platters according to standardized recipes and plating guides.
• Review prep lists, menus, and banquet event orders to confirm quantities, presentation requirements, and service times. Set up and replenish the pantry station based on anticipated volume.
• Assemble and plate à la carte orders and banquet items with attention to portion size, visual presentation, and consistency. Coordinate with the expeditor and other stations to keep orders on pace.
• Verify special requests and dietary instructions with the chef or expeditor. Follow established procedures for allergen handling and prevention of cross-contact.
• Inspect ingredients for freshness and quality. Label, date, and rotate products using first-in, first-out practices, and report shortages or quality concerns to the chef.
• Follow hotel procedures for food storage, temperature monitoring, sanitation, and safe equipment use. Maintain a clean, organized station throughout service.
• Monitor product usage and portioning to help control waste. Complete opening and closing duties and communicate outstanding prep needs to the next shift.

What we need from you

• Previous professional kitchen experience preferred. Cold pantry, garde manger, luxury hotel, fine dining, or banquet experience is an asset.
• Proficiency with basic knife skills, ingredient preparation, portioning, and cold food presentation.
• Ability to read and follow recipes, prep lists, plating guides, and service instructions.
• Ability to prioritize multiple orders and maintain accuracy during high-volume service.
• Food handler certification as required for the property.
• Availability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Physical Requirements and Work Environment

• Stand and walk for extended periods and perform repetitive food preparation tasks, including chopping, slicing, reaching, and bending.
• Lift, carry, and move ingredients, trays, and kitchen supplies as needed.
• Work in a commercial kitchen with exposure to refrigeration, heat, wet surfaces, and kitchen equipment.

What We Offer

The hourly pay for this role is $36.94. This is only applicable for jobs to be performed at InterContinental Mark Hopkins in San Francisco, CA.

Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most important, we'll give you room to be yourself.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, veteran status or any other characteristic protected by law. This employer follows the Los Angeles Fair Chance Ordinance and California Fair Chance Act. All qualified applicants, including those with arrest or conviction records, will be considered.