A pantry cook, also known as a garde manger, is a culinary professional specializing in the preparation of cold food items. Their responsibilities include creating salads, appetizers and desserts, as well as preparing garnishes, dressings, and other cold accompaniments. They also ensure food safety, maintain cleanliness, and manage inventory in the pantry area.

Key Responsibilities:

• Cold Food Preparation: Preparing salads, appetizers, desserts, and other cold dishes according to recipes and specifications.
• Garnishing and Presentation: Creating visually appealing garnishes and arranging food for plating.
• Sauce and Dressing Preparation: Making vinaigrettes, dressings, and other cold condiments.
• Food Safety and Hygiene: Maintaining a clean and organized work area, adhering to food safety guidelines, and ensuring proper food handling.
• Inventory Management: Monitoring stock levels, managing food storage, and proper rotation. (FIFO)
• Collaboration: Working with other kitchen staff to ensure smooth and efficient food preparation.
• Quality Control: Ensuring food is prepared to the correct standards and quality.

Skills and Qualifications:

• Culinary Skills: Strong knowledge of food preparation techniques, especially for cold dishes.
• Food Safety Knowledge: Understanding of food safety and hygiene regulations.
• Organizational Skills: Ability to manage inventory, maintain a clean workspace, and work efficiently.
• Communication Skills: Ability to communicate effectively with other kitchen staff.
• Attention to Detail: Ensuring accuracy in food preparation and presentation.
• Physical Stamina: Ability to stand for extended periods and perform repetitive tasks.
• Passion for Food: A genuine interest in food and the culinary arts.

REQUIREMENTS

Spring Ford Country Club was established in 1924 by a small group of Royersford and Spring City community residents. Desiring a local establishment where locals could get outdoor exercise along with a meeting place where they could socialize and enjoy a bite to eat, these residents set their plan in motion. Over the next 101 years the membership of Spring Ford Country Club has built the club into what it is today

• Cold Food Preparation: Preparing salads, appetizers, desserts, and other cold dishes according to recipes and specifications.
• Garnishing and Presentation: Creating visually appealing garnishes and arranging food for plating.
• Sauce and Dressing Preparation: Making vinaigrettes, dressings, and other cold condiments.
• Food Safety and Hygiene: Maintaining a clean and organized work area, adhering to food safety guidelines, and ensuring proper food handling.
• Inventory Management: Monitoring stock levels, managing food storage, and proper rotation. (FIFO)
• Collaboration: Working with other kitchen staff to ensure smooth and efficient food preparation.
• Quality Control: Ensuring food is prepared to the correct standards and quality