Pantry Cook job description

What is a Pantry Cook?

A Pantry Cook, also known as a Garde Manger or Cold Line Cook, is an entry to mid-level culinary position specializing in the preparation of cold food items. This role is typically found in restaurant kitchens, hotels, and catering operations where they work under the supervision of the Sous Chef or Executive Chef. The position serves as an excellent starting point for individuals beginning their culinary careers, providing fundamental kitchen experience and opportunities to develop essential food preparation skills. Pantry Cooks are experts in temperature control, food safety, and presentation techniques for cold dishes.

What does a Pantry Cook do?

Pantry Cooks primarily prepare all cold kitchen items including salads, dressings, sandwiches, cold appetizers, and desserts. They are responsible for maintaining strict sanitation standards and proper food handling procedures for cold food preparation areas. Daily duties include washing, cutting, and preparing fresh fruits and vegetables, assembling salad plates, creating cheese and charcuterie boards, and preparing cold sauces and dips. They also monitor inventory of cold food items, rotate stock using FIFO (first in, first out) methods, and ensure all prepared items meet established quality standards before service. Additionally, Pantry Cooks maintain their work station's organization and cleanliness throughout their shift.

Job Overview

As a Pantry Cook in our fast-paced kitchen environment, you will be responsible for preparing cold food items, salads, dressings, and appetizers while maintaining the highest standards of food safety and quality. This entry-level position serves as the foundation for culinary career growth in the American restaurant industry, requiring precision, speed, and attention to detail in all food preparation tasks.

Pantry Cook responsibilities include:

Must-Have Requirements

Preferred Qualifications

Bonus Skills