Pantry Cook

Windstar on Naples Bay; East Naples (FL); On-site; USD 28,000 - 42,000; Full time

Job summary

Windstar on Naples Bay is seeking a Pantry Cook to prepare and plate cold dishes, including salads, fruit plates, sandwiches, cheeses, cold soups, and desserts. You will ensure freshness, proper storage, and compliance with food safety standards while maintaining a clean pantry area.

This fast-paced role requires basic knife skills, the ability to follow recipes, attention to detail, and teamwork with kitchen and front-of-house staff to ensure timely and accurate orders and minimal waste.

Qualifications

• High school diploma preferred.
• Experience as pantry cook or in a kitchen preferred.
• Basic knife skills and cold food preparation knowledge.
• Ability to follow recipes and directions accurately.
• Strong attention to detail and commitment to quality.

Responsibilities

• Prepare and plate cold menu items such as salads, fruit plates, sandwiches, cheeses, cold soups, and desserts.
• Follow recipes and presentation specifications as set by culinary management.
• Ensure that all ingredients are fresh, properly stored, and rotated using FIFO (First In, First Out) method.
• Maintain cleanliness and organization of the pantry station and kitchen.
• Assist with basic prep work and mise en place for other stations as needed.
• Maintain proper portion control and minimize waste.
• Communicate effectively with kitchen staff and front-of-house team to ensure timely and accurate order completion.
• Monitor inventory levels and report shortages to Executive Chef or Sous Chef.
• Comply with all food safety and sanitation standards.

Skills

Cold food prep

Food safety

Attention to detail

Team communication

Inventory awareness

Education

High school diploma or equivalent

Job description

Description

Job Summary

The Pantry Cook is responsible for preparing and assembling cold dishes, including salads, appetizers, dressings, and desserts according to established recipes and presentation standards. This position ensures the freshness, quality, and proper storage of all pantry items and maintains a clean and organized work area in compliance with food safety regulations.

Key Responsibilities

• Prepare and plate cold menu items such as salads, fruit plates, sandwiches, cheeses, cold soups, and desserts.
• Follow recipes and presentation specifications as set by culinary management.
• Ensure that all ingredients are fresh, properly stored, and rotated using FIFO (First In, First Out) method.
• Maintain cleanliness and organization of the pantry station and kitchen.
• Assist with basic prep work and mise en place for other stations as needed.
• Maintain proper portion control and minimize waste.
• Communicate effectively with kitchen staff and front-of-house team to ensure timely and accurate order completion.
• Monitor inventory levels and report shortages to Executive Chef or Sous Chef.
• Comply with all food safety and sanitation standards.

Requirements

• High school diploma or equivalent preferred.
• Previous experience as a pantry cook or in a kitchen environment preferred.
• Basic knife skills and knowledge of cold food preparation.
• Ability to follow recipes and directions accurately.
• Strong attention to detail and commitment to quality.
• Must be able to work in a fast-paced environment and handle multiple tasks.
• Ability to stand for extended periods and lift up to 50 pounds.

Working Conditions

• Fast-paced, high-volume kitchen environment.
• Exposure to cold and hot temperatures, moisture, and cleaning chemicals.
• Flexible schedule includes nights, weekends, and holidays.