Pantry Cook

Key Responsibilities Of The Pantry/Prep Cook

• Prepares sufficient quantities of pantry products in accordance to production plan or forecast needs such as salads, appetizers, sandwich filling and other cold dishes.
• Wraps, dates, and rotates food items.
• Utilizes whole food products eliminating any waste.
• Maintains overall cleanliness and sanitation standards in assigned areas.
• Alerts chef or supervisor of any equipment breakdowns, food overages, or shortages in a timely manner
• Requisitions inventory and receive supplies as necessary for daily production.
• Ensures proper storage of food items.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Qualifications For The Prep Cook

• High school diploma or general education degree (GED); and one to three months related experience and/or training; or equivalent combination of education and experience.

Other Qualifications

• Ability to read and speak English maybe required in order to perform the duties of the job.
• Regular and reliable attendance.
• Applicable Sanitation Training