Pantry Cook

Job Title: Pantry Cook

Department: Kitchen

Reports to: Greg Proper - Executive Chef and Jeremy Loomis – Chef De Cuisine

FLSA Classification: Non-exempt, Full-time Seasonal

Supervises: No

Created / Updated: August 2025

POSITION OVERVIEW

The Pantry Cook prepares items required for the work station according to par sheets or instructions from the Executive Chef, Sous Chef, or Chef de Cuisine. This position is responsible for the preparation and proper seasoning of salads, pantry items, and cold dishes as they appear on the menu and daily specials. The Pantry Cook ensures consistency, accuracy, and sanitation while maintaining order in the kitchen line.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Prepares meats, seafood, vegetables, salads, and pantry items as assigned.
• Carefully follows standard recipes when pre-preparing and preparing menu items.
• Properly assembles and maintains tools, equipment, and utensils needed for the station.
• Prepares or assists in preparing employee meals.
• Assists with preparation of food products in other kitchen areas as directed.
• Operates food preparation equipment safely and according to manufacturer instructions.
• Returns unused food products to proper storage areas.
• Maintains safe and sanitary food handling practices, including personal hygiene.
• Cleans and maintains work station, equipment, and storage areas.
• Disposes of trash and food-preparation waste at the end of shift.
• Returns soiled utensils and small wares to designated areas.
• Makes recommendations for the maintenance, repair, and upkeep of pantry area and equipment.
• Attends staff meetings and contributes suggestions for improvement.
• Performs other appropriate tasks as assigned by supervisors.
• Leadership – Maintain a positive, professional demeanor and promote Club's values.
• Teamwork – Support and cooperate with coworkers to achieve smooth kitchen operations.
• Safety – Follow all safe work practices and required safety training.