JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time. 

BASIC FUNCTION: The Pantry Line Cook is responsible for preparing and assembling cold dishes, including salads, appetizers, and desserts, following the restaurant's recipes and presentation guidelines. This role requires a strong eye for detail, creativity in plating, and the ability to maintain consistency and quality in every dish.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Previous experience as a pantry or dessert cook in a restaurant or catering environment is preferred.
• Familiarity with cold food preparation techniques and dessert presentation.
• Strong attention to detail and a commitment to quality and consistency.
• Creativity in plating and presentation of dishes.
• Ability to work quickly and efficiently in a fast-paced kitchen.
• Excellent time management and organizational skills.
• Strong communication and teamwork abilities.
• Understanding of food safety and sanitation guidelines.
• Knowledge of various cold food preparation techniques, including slicing, dicing, and marinating, as well as dessert-making techniques.
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to lift and carry heavy items (up to 50 lbs.) as needed.
• Dexterity in using kitchen tools and equipment, including knives, mixers, and plating tools.

ESSENTIAL FUNCTIONS:

• Prepare and assemble cold dishes such as salads, appetizers, charcuterie boards, and Dessert according to the restaurant’s recipes and presentation standard
• Portion and plate dishes with precision, ensuring consistency and visual appeal.
• Prepare, assemble, and plate desserts, including cakes, pastries, mousses, and other sweet items.
• Wash, peel, cut, and portion vegetables, fruits, and other ingredients used in cold dishes and desserts.
• Prepare dressings, sauces, garnishes, and other components needed for cold dishes and desserts.
• Monitor the quality and freshness of ingredients, ensuring that all dishes meet the restaurant’s standards.
• Taste and adjust seasonings as needed to ensure the best flavor.
• Properly store and label all ingredients and prepared items to ensure food safety and minimize waste.
• Clean and maintain equipment used in the pantry station, such as knives, mixers, and refrigerators.
• Work closely with other kitchen staff to coordinate the preparation and delivery of cold dishes and desserts, especially during busy periods.
• Monitor inventory levels of ingredients used in the pantry station and communicate with the kitchen manager to reorder supplies as needed
• Accommodate customer dietary preferences and restrictions when preparing cold dishes and desserts
• Respond to special requests from customers with creativity and attention to detail.

MARGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.
• Communicate effectively with the kitchen team to ensure timely and accurate order fulfillment.
• Maintain a clean and organized pantry station, including work surfaces, cutting boards, and storage areas.

ENVIRONMENT: Indoors with artificial lighting, exposed to high heat temperatures and uneven surfaces. Occasionally exposed to slippery surfaces, loud noises and cold cooler/freezer temperatures.

We are an Equal Opportunity Employer

M/F/D/V