Hotel Pantry Cook — Cold Prep & Plating

Pier House; Hauppauge (NY); Hybrid; USD 36,000 - 60,000; Full time

Job summary

Long Island Hyatt-LIH on Long Island is seeking a Station Cook III to manage cold food production, including salads, cheeses, fruits, and desserts, with emphasis on presentation and sanitation.

The role requires 2 years of pantry experience in hotels or restaurants, ability to work all line stations, and reliable attendance. You will collaborate with the Sous Chef and Room Service to ensure guest satisfaction.

Qualifications

• 2 years' pantry experience in hotel/resort or restaurant.
• Ability to work all line stations.
• Compute basic arithmetic.
• Comprehend and follow recipes, including expanding/condensing recipes.
• Regular attendance according to established guidelines.
• May be required to work varying schedules to reflect business needs.
• Focus and maintain attention to tasks and complete work on time.
• Maintain relationships with staff and guest confidentiality.

Responsibilities

• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
• Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Ice down seafood three times a day according to procedures.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Assist with inventories as scheduled.
• Work in a cooperative and friendly manner with fellow associates.
• Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
• Perform any reasonable request as assigned or directed by management.

Skills

Pantry experience

All stations

Arithmetic

Recipe interpretation

Attendance

Schedule flexibility

Attention to detail

Staff confidentiality

Job description

Long Island Hyatt-LIH on Long Island is seeking a Station Cook III to manage cold food production, including salads, cheeses, fruits, and desserts, with emphasis on presentation and sanitation.

The role requires 2 years of pantry experience in hotels or restaurants, ability to work all line stations, and reliable attendance. You will collaborate with the Sous Chef and Room Service to ensure guest satisfaction.