Job Title:

Pantry Cook Department:

Kitchen Reports to: Greg Proper

• Executive Chef and Jeremy Loomis

•

Chef De Cuisine FLSA Classification:

Non-exempt, Full-time Seasonal Supervises:

No Created /

Updated:

August 2025 POSITION

OVERVIEW

The Pantry Cook prepares items required for the work station according to par sheets or instructions from the Executive Chef, Sous Chef, or Chef de Cuisine. This position is responsible for the preparation and proper seasoning of salads, pantry items, and cold dishes as they appear on the menu and daily specials. The Pantry Cook ensures consistency, accuracy, and sanitation while maintaining order in the kitchen line.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following: Prepares meats, seafood, vegetables, salads, and pantry items as assigned. Carefully follows standard recipes when pre-preparing and preparing menu items. Properly assembles and maintains tools, equipment, and utensils needed for the station. Prepares or assists in preparing employee meals. Assists with preparation of food products in other kitchen areas as directed. Operates food preparation equipment safely and according to manufacturer instructions. Returns unused food products to proper storage areas. Maintains safe and sanitary food handling practices, including personal hygiene. Cleans and maintains work station, equipment, and storage areas. Disposes of trash and food-preparation waste at the end of shift. Returns soiled utensils and small wares to designated areas. Makes recommendations for the maintenance, repair, and upkeep of pantry area and equipment. Attends staff meetings and contributes suggestions for improvement. Performs other appropriate tasks as assigned by supervisors. Leadership

• Maintain a positive, professional demeanor and promote Club's values. Teamwork
• Support and cooperate with coworkers to achieve smooth kitchen operations. Safety
• Follow all safe work practices and required safety training.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school diploma or GED. Minimum of 3 years' related experience or training in culinary operations. Required Technical / Other Skills and Abilities Knowledge of menu items with ability to assess taste, doneness, timing, and presentation. Ability to follow recipes and maintain consistency in preparation. Knowledge of proper sanitation and role in emergency situations. Required Licenses/Certifications California Food Handler Card

PHYSICAL DEMANDS

The physical demands described on the attached "Physical Demands of Position" chart are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made.

CONFIDENTIAL INFORMATION

This position has no access to confidential information

COMPANY FUNDS

This position has no access to company funds

PHYSICAL DEMANDS OF POSITION

Job Title:

Pantry Cook Date:

9/26/2025 How many hours are worked per day? 10-15 hrs When completing this form, look at the job from a typical/average workday perspective. Percentage Time Designation

PHYSICAL ACTIVITY

Rarely <1% Occasionally 1-33% Frequently 34-66% Continuously 67-100% Stand Walk Sit Use hands to finger, handle or feel Reach with hands and arms over shoulder Reach with hand and arms over head Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell i.e., Position requires standing 1/3 of the time. Does this job require that weight be lifted or force be exerted? If so, how much and how often ? Percentage Time Designation WEIGHT Rarely <1% Occasionally 1-33% Frequently 34

• 66% Continuously 67
• 100% Up to 10 pounds Up to 25 pounds Up to 50 pounds Up to 100 pounds More than 100 pounds i.

e., Position requires lifting 1/3 of the time up to 10 pounds. Does this job have any special vision requirements? Check all that apply . Close Vision (clear vision at 20 inches or less) Distance vision (clear vision at 20 feet or more) Color vision (ability to identify and distinguish colors) Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point) Depth perception (three-dimensional vision, ability to judge distances and spatial relationships) Ability to adjust focus (ability to adjust the eye to bring an object into sharp focus) No special vision requirements List specific job duties that require the physical demands selected above: Standing and walking for long periods while preparing and plating food. Pushing, pulling, or lifting up to 50 pounds. Continuous repetitive motions such as chopping, mixing, and rolling. Working in a hot, humid, and high-volume kitchen environment.