Pantry Cook

Geneva Lake Country Club Inc; Lake Geneva (WI); On-site; USD 20,664 - 27,552; Part time

Job summary

A private country club in Lake Geneva, Wisconsin, is seeking a seasonal Pantry Cook. Responsibilities include preparing cold food items and pastries, maintaining a sanitary kitchen environment, and assisting with staff meals. Candidates should have a minimum of three years of culinary experience and a high school diploma; a Culinary Arts degree is preferred. This role requires effective communication with the Executive Chef and is vital for maintaining high food quality standards.

Qualifications

• Minimum of high school diploma required; degree in Culinary Arts preferred.
• Minimum of three years related culinary experience required.
• Ability to work at a fast pace and supervise multiple food preparations.

Responsibilities

• Prepare cold food, pastries, and buffet items.
• Maintain sanitary food preparation environment.
• Communicate with Executive Chef and Sous Chef about supplies.

Skills

Food preparation

Sanitation practices

Communication skills

Teamwork

Education

High school diploma

Degree in Culinary Arts or related field

Job description

Description

Position: Pantry Cook - Seasonal

Classification: Non Exempt Hourly Seasonal

Department: Culinary

Job Summary

In addition to daily preparation of cold food items, pastries, and cold buffet items as deemed necessary by Executive Chef and Sous Chef, the Pantry Cook has the following responsibilities:

Responsibilities

1. Answers directly to Executive Chef, Sous Chef, and Line Cook and performs duties as assigned
2. Maintains sanitary and hygienic food preparation environment.
3. Prepares and/or assists with staff meals.
4. Prepares ingredients for daily usage at their assigned food production station.
5. Assists in receipt, inspection, and storage of deliveries from suppliers.
6. Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production.
7. Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by Executive Chef.
8. Maintains knowledge and education of current culinary trends.
9. Assists in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef and Sous Chef.
10. Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors.
11. Maintains a safe work environment for self and others. Attends mandatory safety training sessions and adheres to Food Safety Standards, Club and OSHA safety requirements.
12. Performs all other related duties as assigned.

Qualifications

Education: Minimum of high school diploma. Prefer degree in Culinary Arts or related field.

Experience: Minimum of three years of related culinary experience required.

Requirements

Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time.

Ability to reach, bend, stoop, carry and go up and down stairs for supplies.

Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks and supervise multiple food preparations at once.

Environmental Exposure to cleaning agents and hot oils and Demands: Foods.

Reports To: Executive Chef & Sous Chef