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Position Summary:Â
A Pantry Chef (also called a Garde Manger Chef or Pantry Cook) is responsible for preparing and presenting cold dishes, salads, appetizers, sandwiches, charcuterie, and other items from the pantry station.
Reports To: Executive Chef
Additional Reporting: Executive Sous-Chef
Additional Reporting: Executive Sous-Chef
Key Responsibilities
- Prepare salads, cold appetizers, sandwiches, dressings, sauces, and garnishes.
- Prepare and plate dishes according to recipes and presentation standards.
- Maintain proper food storage, labeling, and rotation using FIFO procedures.
- Keep the pantry station clean, organized, and properly stocked.
- Assist with food preparation for other kitchen stations when needed.
- Monitor food quality, freshness, and portion sizes.
- Follow all food-safety, sanitation, and hygiene standards.
- Communicate effectively with the chef and other kitchen staff.
- Help with inventory, receiving, and preparation of ingredients.
- Maintain a clean and safe work environment throughout the shift.
Qualifications
- Previous kitchen or food-preparation experience preferred.
- Knowledge of basic cooking and food-preparation techniques.
- Ability to work efficiently in a fast-paced kitchen.
- Strong attention to detail and presentation.
- Ability to follow recipes and instructions accurately.
- Good teamwork and communication skills.
- Knowledge of food-safety practices and sanitation procedures.
- Ability to stand for extended periods and lift kitchen supplies as required.
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Working Environment:Â
The Pantry Chef will work in a busy kitchen environment, often under pressure, especially during peak service hours. The role requires the ability to stay organized, focused, and efficient while maintaining a high level of professionalism and teamwork. Physical stamina and the ability to work quickly and safely are essential in this role.
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