Head Pantry Cook - FT

Position Purpose

Position Purpose’

Prepare and coordinate the production of all cold food items and maintain high standards of quality.

Essential Functions:

o Prepare all cold food items for buffet, banquet and restaurant use according to standard recipes.

o Assist in supervision of all Garde Manger staff, including training.

o Visually inspect appearance of all cold food for proper color combination and overall presentation

o to maintain appeal. Prepare requisitions for supplies and food items for production in workstations.

o Schedule appropriate number of staff according to daily needs, banquet functions and weekly forecasts.

o Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.

o Should be willing to work in other areas of the kitchen based on business demands and needs of The California Club

· SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

· Perform any general cleaning tasks using standard club cleaning products as assigned to adhere to health standards.

· Perform other duties as requested including cross training in other culinary related areas.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

· Proven experience as Gard Manger Cook

· Knowledge of health and safety rules in a kitchen

· Manual dexterity able to operate cutting tools including Knifes and kitchen utensils

· A team player with good communication skills

· Patient with an ability to stay positive under pressure

· Very good physical condition and endurance

Physical Demands

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by Club environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

· Walking and standing are required during the of the working day. Length of time of these tasks may vary from day to day and task to task.

· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, knife skills, safety and sanitation practices.

· The worker is subject to noise. There is enough noise to cause the worker to shout in order to be heard above the ambient noise level.

· Must be able to exert well-paced ability in limited space and to reach other locations of the Club on a timely basis.

· Must be able to bend, stoop, squat and lift to 50 lbs. on a regular and continuing basis.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

· Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS

Education

High school or equivalent education required.

Experience

Proven 3-5 years of experience as cook.

Licenses or Certificates

Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per California Club standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Job Type: Full-time

Pay: $30.89 per hour

Benefits:
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:
• Day shift
• Evening shift

Education:
• High school or equivalent (Preferred)

Experience:
• cooking and cold preparations: 5 years (Required)
• Restaurant/Hotel/Club: 3 years (Required)

Shift availability:
• Day Shift (Required)

Work Location: In person