Pantry Cook

Under the supervision of the Pantry Chef, you will handle garde manger items including salads, sandwiches, canapes, and pates; prepare the daily food forecast and requisitions; follow company recipes; control and maintain all equipment in the pantry stations; and identify potential expense reductions through cost control and accurate requisitions. A culinary school degree is required, along with strong skills in management, communication, problem-solving, and interpersonal relations. If you also have experience in a similar role in an upscale hotel, resort, cruise ship, or convention banqueting service, you’re the person we want!