Pantry Cook - Cut132

Cut 132, Llc; Columbus, Northern (OH, KY); Hybrid; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive benefits

Job summary

Cut 132, a modern American steakhouse, is seeking a Pantry Cook to prepare cold pantry items and assist in delivering a diverse menu. You will read recipes, maintain a clean, organized pantry, and work efficiently in a high-volume environment.

Your role requires strong teamwork, attention to detail, and knowledge of food safety. Previous culinary training or restaurant experience is a plus, with flexibility for nights and weekends.

Qualifications

• Experience in a fast-paced kitchen environment.
• Strong communication and teamwork.
• Knowledge of safe food handling and sanitation.
• Ability to read recipes and follow standardized procedures.
• Willingness to work nights, weekends, and holidays.

Responsibilities

• Prepare cold pantry items, including salads, sandwiches, appetizers, and dressings.
• Read and follow recipes, preparation instructions, and standardised recipes accurately.
• Maintain an organized, well-stocked pantry and prep station during service.
• Ensure portion control, freshness, and consistent presentation across dishes.
• Operate knives, slicers, mixers, food processors, and other kitchen equipment safely.
• Communicate effectively with cooks, chefs, servers, and team members to ensure timely food preparation.

Skills

Culinary experience

Teamwork

Communication

Attention to detail

Food safety knowledge

Education

Culinary training

Tools

Knives & utensils

Slicers

Mixers

Food processors

Job description

Overview

Join the culinary team at Cut 132 and be an essential part of our modern and innovative take on the classic American steakhouse. As a Pantry Cook, you will have the opportunity to create delicious dishes with locally sourced ingredients and contribute to an exciting and diverse menu. Bring your culinary skills, attention to detail, and passion for excellence to Cut 132, and contribute to creating extraordinary dining experiences for our guests.

Responsibilities

Pantry Cook – Job Requirements

• Previous experience as a Pantry Cook, Prep Cook, Line Cook, or similar kitchen position preferred.
• Ability to prepare cold food items, including salads, sandwiches, appetizers, desserts, dressings, sauces, and other pantry menu items.
• Ability to read and follow recipes, preparation instructions, and standardized recipes accurately.
• Strong attention to portion control, food presentation, freshness, and consistency.
• Ability to properly prep, portion, label, date, and store food products according to food safety standards.
• Knowledge of food safety, sanitation, temperature control, cross-contamination prevention, and proper food handling procedures.
• Ability to maintain an organized and well-stocked pantry and prep station throughout service.
• Must be able to work efficiently in a fast-paced, high-volume kitchen environment.
• Ability to communicate effectively with cooks, chefs, servers, and other team members to ensure timely food preparation.
• Ability to properly operate and safely use knives, slicers, mixers, food processors, and other kitchen equipment.
• Maintain a clean, sanitary, and organized workstation throughout the shift.
• Must be dependable, punctual, and able to work nights, weekends, and holidays as needed.
• Ability to stand for extended periods and lift/move kitchen supplies as required.
• Culinary training or previous restaurant experience is a plus.

Qualifications

• Culinary experience in a fast-paced kitchen environment.
• Strong understanding of cooking techniques, flavor profiles, and proper food handling procedures.
• Ability to work effectively as part of a team, communicate clearly, and adapt to changing demands.
• Attention to detail, commitment to quality, and a passion for delivering exceptional food to our guests.

Physical Requirements:

• Cooking experience in a high-volume restaurant preferred.
• Able to read documents and written instructions to understand sanitation requirements, safety rules, equipment operation and maintenance, policies, and standard operating procedures.
• Certification in food safety and sanitation is a plus.
• Able to work flexible shifts and schedules, inclusive of weekends, and all holidays.
• Stand for long hours, often in wet conditions.
• Lift and carry up to 50 lbs (Dishes, garbage bags).
• Work in a hot, humid, and fast-paced environment.
• Bend, stoop, and reach frequently.
• Operate kitchen equipment safely.

Who We Are:

Join the team at Cut 132, a high-class steak restaurant that dares to be different with a modern spin on everything from steaks to sides, drinks to dessert, while honoring the great tradition of American steakhouses. Whether you’re here for a quick drink at the marble bar or settling in for a full evening, the energy, flavors, and flair will keep you coming back for more.

Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/

We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.