The duties of a Pantry Cook include making cold appetizers, garnishing dishes, preparing vinaigrettes and dips, performing meal-prep activities, monitoring food plating and temperature, maintaining cleanliness, and managing stock inventory in the pantry.  This position will work largely in the afternoon/evening, but will have some say shifts as business dictates.  Also, we work weekends and holidays (closed Christmas/New Year's Day).

• follow recipes to make dressings, sauces, etc.
• make displays for charcuterie displays, cold food displays, etc.
• inventory pantry items monthly
• prepare cold items for the restaurant as needed
• assist in overall kitchen prep, including preparing bulk vegetables, cold items, etc.
• clean and sanitize work areas
• able to lift #40 as needed
• any other kitchen assignments as directed by the Pantry Lead, Sous Chefs or Executive Chef