Pantry Cook - The Butchers Club by Jeremy Ford

Summary:   Individual is responsible for preparation of cold food, according to the production schedule. Overseeing the culinary operations in the Pantry Cook section by following hotels standards and procedures. Responsible for the physical aspects of cold kitchen operation, preparation and serving of food, equipment maintenance and cleaning, quality control and cleanliness of work area.

Essential Job Functions: Include the following. Other duties may be assigned.

• Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
• Prepares all cold food according to recipes, guidelines, and standards set by the Executive Chef or hotel standards.
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
• Prepare items on prep sheets in a timely manner
• Properly label and date all products to ensure safekeeping and sanitation.
• Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays

Education and Experience: High school diploma or equivalent, with 2-3 years restaurant/hotel kitchen experience.

Language Skills: Ability to read all menus and promotions.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.

Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke

Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level. Might walk in and out from the cooler.

PGA National Resort is an Equal Opportunity Employer:

Minorities / Females / Veterans / Individuals with Disabilities / Sexual Orientation / Gender Identity