Pantry Person - Dominique Ansel Marche - Steady Extra (Paris LV)

The Pantry Person is responsible for the preparation of salads, dressings and garnishes and maintaining the cleanliness of the pantry area.

• Chop, dice and cut vegetables and fruits using hand knives and electric slicers.
• Combines ingredients to prepare various salads.
• Uses greens and items to garnish food items in accordance with restaurant needs.
• Prepares dressings in accordance with restaurant needs.
• Ensures ingredient supply levels are accurate.
• Moves items from storage shelves to carts and transports them to area for restocking.
• Observes safety rules and regulations.

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of one year's experience.
• Work requires the ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires pushing carts up to 70lbs.

ADDITIONAL REQUIREMENTS

• Nevada Health Card
• 21+