All-Other Pantry Cook - InterContinental Mark Hopkins

IHG Hotels & Resorts; San Francisco (CA); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Hotel discounts

Discount programs

Job summary

InterContinental Mark Hopkins in San Francisco, CA, is seeking a Pantry Cook to prepare cold menu items for dining outlets, in-room dining, and banquets. You’ll manage pantry mise en place and ensure dishes meet standards for freshness, flavor, portioning, and presentation.

Collaborate with the culinary team to deliver timely service from individual orders to large events; prior kitchen experience and knife skills are preferred.

Qualifications

• Proficiency with basic knife skills, ingredient preparation, portioning, and cold food presentation.
• Food handler certification as required for the property.
• Availability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

Responsibilities

• 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.
• Assemble and plate à la carte orders and banquet items with attention to portion size and presentation.
• Verify special requests and dietary instructions with the chef or expeditor; follow allergen handling procedures.
• Inspect ingredients for freshness and quality; rotate and label products using FIFO; report shortages to the chef.

Skills

Knife skills

Ingredient preparation

Portioning

Cold food presentation

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.

This position is represented by Unite Here! Local 2

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.

Important information

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue‑based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
• For roles or applicants in San Francisco only: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.