Pantry Cook

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

Description

Pantry Cook

A pantry cook is responsible for preparing and assembling cold dishes, salads, appetizers, and other cold food items, ensuring they meet the culinary standards of the establishment. The pantry cook works under the supervision of the executive chef or sous chef to create visually appealing and delicious dishes that contribute to the overall success of the kitchen.

Duties and Responsibilities:

• Preparation of Cold Dishes: Prepare a variety of cold dishes, such as salads, dressings, cold appetizers, and sandwiches, following established recipes and presentation standards.

• Ingredient Preparation: Wash, peel, slice, and chop vegetables, fruits, and other ingredients required for pantry dishes.

• Plate Presentation: Creatively and artistically arrange dishes on plates or platters to enhance their visual appeal. Pay close attention to detail, garnishes, and food styling.

• Stock Management: Maintain a well-organized and well stocked pantry station. Keep track of inventory, requisition supplies, and rotate perishable items to ensure freshness.

• Quality Control: Ensure that all dishes leaving the pantry station meet quality and taste standards. Discard any items that do not meet these standards.

• Sanitation: Follow food safety and sanitation guidelines to maintain a clean and safe work environment. Properly handle, store, and dispose of food.

• Collaboration: Communicate with other kitchen staff to coordinate food service, especially when salads or cold appetizers are part of a larger meal.

• Menu Input: Collaborate with chefs to develop and update pantry items on the menu, considering seasonal ingredients and guest preferences.

• Guest Service: Occasionally interact with guests to answer questions, provide recommendations, and accommodate special requests regarding pantry items.

• Adherence to Regulations: Comply with health and safety regulations and standards as well as any dietary restrictions or special requests from guests.

Requirements

Qualifications:

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

Physical Requirements:

• The ability to stand for long periods and work in a hot, fast paced kitchen environment.
• Lift and carry heavy kitchen equipment and ingredients.
• Bend, stoop, and work in tight spaces.