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Job Description
Job Title: Pantry Cook Department: Food and Beverage
Reports To: Executive Chef/Sous Chef FLSA Status: Non-Exempt
Revised: September 2013
Primary Purpose:
Performing their duties as prescribed by the quality standards established by the Executive Chef and
Food and Beverage Manager. Pantry cook prepares all meats, seafood, poultry and other foods
according to club recipes and standards.
Essential Functions:
1. Report to work in uniform at posted scheduled times.
2. Sets up the pantry station.
3. Prepares all dressing, vinaigrettes and accompanying garnishes for all pantry menu items.
4. Set-up and see that pantry station is ready to serve fifteen (15) minutes prior to lunch and dinner
service.
5. Make sure that all food is of the highest possible quality before leaving the window.
6. Overseeing see that all food prepared is of consistently high quality and that portions are
consistently controlled. Food tickets are complete and out in a timely manner.
7. Covers, dates and neatly stores all meats, poultry, seafood and other food items.
8. Cleans and sanitizes the pantry station.
9. Sets up, maintains and breaks down prep station.
10. Notifies Sous Chef in advance of all expected shortages.
11. Ensures that work station and equipment are clean and sanitary.
12. Adheres to state and local health and safety regulations.
13. Maintains neat professional appearance and observes personal cleanliness rules at all times.
14. Maintains safety and security in work station.
15. Assists with other duties as instructed by the Sous Chef and Executive Sous Chef.
16. Inform supervisor of any items that were unfinished before service.
17. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper
portion control and quality.
18. Follow all safety procedures for operating and cleaning all machinery at all times.
19. Check in with Sous Chef at the beginning of shift for instructions.
20. Keep par stocks at proper levels. Increase or decrease production as necessary.
21. Inform management of any problems concerning food quality or production control.
22. Follow “Clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
23. Maintain high standards of quality and appearance for all food prepared and served.
24. Wear clean uniform at all times.
25. Attend all kitchen employee meetings.
26. At the end of the shift, clean entire station, including reach-ins, shelves and steam table. All