Pantry Cook at Lake Geneva Country Club

Lake Geneva, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

0.0

Posted On

13 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Pastry Making, Cold Buffet Preparation, Sanitation, Inventory Management, Communication, Quality Standards Adherence, Culinary Trends Knowledge, Kitchen Cleaning, Safety Adherence, Punctuality, Professionalism

Industry

Golf Courses and Country Clubs

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: Answers directly to Executive Chef, Sous Chef, and Line Cook and performs duties as assigned Maintains sanitary and hygienic food preparation environment. Prepares and/or assists with staff meals. Prepares ingredients for daily usage at their assigned food production station. Assists in receipt, inspection, and storage of deliveries from suppliers. Maintains communication with Executive Chef and Sous Chef of products needed to be purchased to maintain successful food production. Ensures all food prepared at their assigned station is prepared in accordance with quality standards as dictated by Executive Chef. Maintains knowledge and education of current culinary trends. 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. 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. 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. Performs all other related duties as assigned. Requirements 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

Responsibilities

The Pantry Cook is responsible for the daily preparation of cold food items, pastries, and cold buffet items as directed by the Executive and Sous Chefs. This role also involves maintaining a sanitary environment, assisting with staff meals, managing ingredient preparation, and assisting with supplier deliveries.