Pantry Chef: Creative Cold Dishes & Plating

Napa-at-Kingsley; Fort Mill (SC); On-site; USD 21,000 - 30,000; Full time

Job summary

Napa-at-Kingsley in Fort Mill, SC is seeking a Pantry Cook to prepare and assemble cold dishes, salads, and appetizers under the supervision of the executive chef.

The role focuses on plate presentation, ingredient prep, and maintaining a well-stocked pantry while ensuring freshness and adherence to safety standards.

You will collaborate with kitchen staff to develop seasonal pantry items, assist guests with recommendations, and support a fast-paced, high-quality dining experience.

Qualifications

• Previous pantry cook experience or similar role.
• Knowledge of food safety and sanitation guidelines.
• Familiarity with a variety of ingredients, preparation techniques, and presentation methods.
• Attention to detail and a creative flair for presentation.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Strong communication and teamwork.
• Culinary school diploma preferred.

Responsibilities

• Prepare cold dishes such as salads, dressings, cold appetizers, and sandwiches.
• Wash, peel, slice, and chop vegetables, fruits, and other ingredients.
• Creatively arrange dishes on plates or platters with garnishes.
• Maintain a well-stocked pantry station and rotate perishable items.
• Ensure dishes meet quality and taste standards; discard any rejected items.
• Follow health and sanitation guidelines to maintain safety.
• Communicate with kitchen staff to coordinate food service.
• Collaborate with chefs to develop/update pantry items seasonally.
• Interact with guests to answer questions and accommodate requests.
• Adhere to dietary restrictions and guest preferences.

Skills

Pantry cooking

Food safety

Ingredient prep

Plating & presentation

Fast-paced environment

Communication & teamwork

Education

Culinary school diploma

Job description

Napa-at-Kingsley in Fort Mill, SC is seeking a Pantry Cook to prepare and assemble cold dishes, salads, and appetizers under the supervision of the executive chef.

The role focuses on plate presentation, ingredient prep, and maintaining a well-stocked pantry while ensuring freshness and adherence to safety standards.

You will collaborate with kitchen staff to develop seasonal pantry items, assist guests with recommendations, and support a fast-paced, high-quality dining experience.