Communication Skills, Cook Dishes, Customer Experience, Detail Oriented, Food Delivery, Food Presentation, Food Safety, Ingredient Preparation, Inventory Management, Leadership, Lift/Move 50 Pounds, Organizational Skills, Physical Demands, Plating Processes, Portion Control, Quality Management, Refrigeration, Safety Compliance, Safety Process, Safety Standards, Sanitation, Stock Rotation, Team Player, Time Management
The Pantry Chef is responsible for preparing and presenting high-quality cold food items, including salads, sandwiches, appetizers, desserts, and banquet pantry selections. This position ensures consistency, food safety, and timely service while maintaining a clean and organized work area. The Pantry Chef works closely with the Executive Chef, Sous Chef, and culinary team to deliver exceptional dining experiences for members and guests.
Essential Duties & Responsibilities
- Prepare and assemble salads, cold appetizers, sandwiches, charcuterie boards, and other pantry items according to established recipes and presentation standards.
- Assist with the preparation and plating of desserts and banquet pantry offerings.
- Maintain quality, freshness, and proper storage of all pantry ingredients and prepared items.
- Follow portion control guidelines to minimize waste and maximize consistency.
- Ensure all food preparation complies with food safety and sanitation standards.
- Maintain cleanliness and organization of the pantry station, refrigeration units, and work areas.
- Assist with inventory management, stock rotation, and replenishment of pantry products.
- Support banquet and special event operations as needed.
- Communicate effectively with kitchen leadership and fellow team members to ensure smooth service.
- Assist with receiving and properly storing food deliveries.
- Perform opening and closing duties for the pantry station.
- Adhere to all club policies, procedures, and safety standards.
Qualifications
- Previous culinary or food preparation experience preferred.
- Knowledge of basic food preparation techniques and kitchen operations.
- Understanding of food safety and sanitation practices.
- Ability to work efficiently in a fast-paced environment.
- Strong attention to detail and presentation.
- Positive attitude and willingness to work as part of a team.
- Ability to follow recipes and instructions accurately.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 pounds.
- Ability to bend, stoop, reach, and perform repetitive motions.
- Ability to work in hot, cold, and fast-paced kitchen environments.
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Lakewood Ranch Golf & Country Club