Lorraine Lakes is excited to announce the career opportunity for a Pantry Cook. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
The purpose of the Pantry Cook is to prepare various pantry products for the facility’s food outlets such as beverage cart and snack bar, restaurants and banquet operations.
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.
