Pantry Chef

Naples Sailing and Yacht Club; Naples (FL); On-site; USD 36,000 - 48,000; Full time

Job summary

Naples Sailing and Yacht Club is seeking a Pantry Chef to prepare salads, cold appetizers, sandwiches, and garnishes from the pantry station. You will plate dishes to presentation standards and maintain FIFO storage in a busy kitchen.

The role emphasizes teamwork, adherence to food-safety practices, and the ability to work calmly under pressure during peak service hours while supporting other kitchen stations as needed.

Qualifications

• Previous kitchen or food-preparation experience preferred.
• Knowledge of basic cooking and food-preparation techniques.
• Ability to work efficiently in a fast-paced kitchen.
• Strong attention to detail and presentation.
• Ability to follow recipes and instructions accurately.
• Good teamwork and communication skills.
• Knowledge of food-safety practices and sanitation procedures.
• Ability to stand for extended periods and lift kitchen supplies as required.

Responsibilities

• Prepare salads, cold appetizers, sandwiches, dressings, sauces, and garnishes.
• Prepare and plate dishes according to recipes and presentation standards.
• Maintain proper food storage, labeling, and rotation using FIFO procedures.
• Keep the pantry station clean, organized, and properly stocked.
• Assist with food preparation for other kitchen stations when needed.
• Monitor food quality, freshness, and portion sizes.
• Follow all food-safety, sanitation, and hygiene standards.
• Communicate effectively with the chef and other kitchen staff.
• Help with inventory, receiving, and preparation of ingredients.
• Maintain a clean and safe work environment throughout the shift.

Skills

Kitchen experience

Fast-paced environment

Attention to detail

Teamwork

Follow recipes

Communication

Job description

Position Summary:

A Pantry Chef (also called a Garde Manger Chef or Pantry Cook) is responsible for preparing and presenting cold dishes, salads, appetizers, sandwiches, charcuterie, and other items from the pantry station.

Reports To: Executive Chef Additional Reporting: Executive Sous-Chef

Key Responsibilities

• Prepare salads, cold appetizers, sandwiches, dressings, sauces, and garnishes.
• Prepare and plate dishes according to recipes and presentation standards.
• Maintain proper food storage, labeling, and rotation using FIFO procedures.
• Keep the pantry station clean, organized, and properly stocked.
• Assist with food preparation for other kitchen stations when needed.
• Monitor food quality, freshness, and portion sizes.
• Follow all food-safety, sanitation, and hygiene standards.
• Communicate effectively with the chef and other kitchen staff.
• Help with inventory, receiving, and preparation of ingredients.
• Maintain a clean and safe work environment throughout the shift.

Qualifications

• Previous kitchen or food-preparation experience preferred.
• Knowledge of basic cooking and food-preparation techniques.
• Ability to work efficiently in a fast-paced kitchen.
• Strong attention to detail and presentation.
• Ability to follow recipes and instructions accurately.
• Good teamwork and communication skills.
• Knowledge of food-safety practices and sanitation procedures.
• Ability to stand for extended periods and lift kitchen supplies as required.

Working Environment:

The Pantry Chef will work in a busy kitchen environment, often under pressure, especially during peak service hours. The role requires the ability to stay organized, focused, and efficient while maintaining a high level of professionalism and teamwork. Physical stamina and the ability to work quickly and safely are essential in this role.