Cooks/Pantry/Cold Food Preparation

Pantry/Cold Food Preparation

Job Description

Fox Chapel Golf Club is looking for a professional pantry/cold food preparation cook to join our culinary team. Duties consist of preparing high quality dishes and menu items in a timely fashion and ensuring customer satisfaction. The successful candidate will play a key role in contributing to our quality, passion, and teamwork, to reach our desired goals.

Responsibilities

· Setting up and stocking stations with all necessary supplies

· Preparing food for service (Chopping vegetables, preparing sauces and dressings, butchering meat and seafood)

· Cook menu items in cooperation with the rest of the kitchen staff

· Answer, report, and follow Executive Chef or Sous Chef’s instructions.

· Clean up station and work area and take care of leftover food

· Stock inventory appropriately

· Ensure food comes out in a timely fashion with high quality and presentation

· Comply with nutrition and sanitation regulations and safety standards

· Maintain a positive and professional attitude with coworkers and customers

· Work directly with Executive Chef and Sous chef in preparing daily requirements and specials

Qualifications

· Proven Experience in restaurant kitchens. (Required)

· Knowledge of various cooking methods, ingredients, knife handling and equipment

· Ability to work well in a fast paced, fine dining setting

· Ability to work well as a team

If you are passionate about creating delicious dishes and thrive in a dynamic kitchen environment, we invite you to apply for the Line/Pantry Cook position with our team. Join us in delivering exceptional culinary experiences to our guests.

Job Types: Full-time, Part-time

Pay: $17.00 - $21.00 per hour

• Setting up and stocking stations with all necessary supplies
• Preparing food for service (Chopping vegetables, preparing sauces and dressings, butchering meat and seafood)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report, and follow Executive Chef or Sous Chef’s instructions.
• Clean up station and work area and take care of leftover food
• Stock inventory appropriately
• Ensure food comes out in a timely fashion with high quality and presentation
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional attitude with coworkers and customers
• Work directly with Executive Chef and Sous chef in preparing daily requirements and specials
• Knowledge of various cooking methods, ingredients, knife handling and equipment
•  Ability to work well in a fast paced, fine dining setting
•  Ability to work well as a team