Pantry Cook

T I D E L I N E RESORT & SPA

Pantry Cook

Position Summary

The Pantry Cook is an important member of the Tideline Resort & Spa culinary team, responsible for preparing and plating cold dishes, including salads, appetizers, and desserts, according to established recipes and presentation standards. This position ensures freshness, consistency, and attention to detail throughout service.

The Pantry Cook is responsible for preparing ingredients, maintaining proper storage and rotation, and keeping the pantry workstation organized and sanitary while working closely with the culinary team to support smooth and timely service.

Essential Responsibilities

· Prepare and plate salads, cold appetizers, desserts, garnishes, and other pantry items according to menu specifications.

· Set up, stock, and maintain the pantry station before and during service.

· Wash, cut, portion, and prepare ingredients as needed while maintaining freshness and quality.

· Ensure consistent presentation, portioning, and quality of all pantry items.

· Maintain proper food storage, labeling, dating, and rotation procedures.

· Monitor ingredient levels and communicate shortages to the chef or supervisor.

· Maintain a clean, organized, and sanitary workstation throughout the shift.

· Follow food safety, sanitation, temperature-control, and allergen-handling procedures.

· Coordinate with other kitchen team members to ensure accurate orders and timely service.

· Assist with kitchen closing duties, cleaning, and preparation for the next service period.

· Perform other related duties as assigned by management.

Qualifications & Skills

· Previous pantry, garde manger, prep cook, or professional kitchen experience preferred.

· Knowledge of food preparation, knife skills, and food safety practices.

· Ability to follow recipes, portion standards, and plating instructions.

· Strong attention to detail, freshness, presentation, and organization.

· Ability to work efficiently in a fast-paced environment.

· Dependable, punctual, adaptable, and committed to teamwork.

· Flexible availability, including mornings or evenings, weekends, holidays, and peak resort periods, as applicable to the assigned shift.

Core Competencies

Freshness & Presentation

Prepares and plates cold dishes with attention to freshness, quality, and appearance.

Organization & Preparation

Maintains an organized pantry station and prepares ingredients in advance of service.

Attention to Detail

Follows recipes, portion standards, and food safety procedures accurately.

Composure & Efficiency

Maintains consistency and timing during high-volume service periods.

Team-Oriented Mindset

Works collaboratively with chefs and fellow kitchen associates to ensure seamless service.

Physical Requirements

· Ability to stand and work for extended periods.

· Ability to frequently bend, reach, stoop, lift, carry, push, and pull.

· Ability to safely use knives, food preparation tools, and kitchen equipment.

· Ability to work in a kitchen environment with exposure to refrigerated and warm areas.

Work Habits & Expectations

· Takes ownership of the assigned pantry station and responsibilities.

· Maintains high standards for cleanliness, organization, punctuality, attendance, and professional conduct.

· Follows food safety, storage, and rotation procedures consistently.

· Demonstrates initiative and actively supports coworkers and other departments.

· Remains adaptable to changing menus, guest needs, and operational requirements.

Guest Experience

Every Tideline Resort & Spa associate is a Guest Relations Ambassador. The Pantry Cook contributes to a memorable resort experience through fresh ingredients, thoughtful presentation, and consistent execution.

Every dish should reflect the quality and attention to detail expected in a luxury resort environment. Pantry Cooks are expected to maintain freshness, presentation, and service standards throughout each shift.

Safety, Security & Food Handling

Associates are expected to follow all Tideline Resort & Spa safety, sanitation, security, and food-handling policies and procedures. This includes proper food storage and temperature control, allergen awareness, safe knife use, safe lifting techniques, and prompt reporting of spills, accidents, or unsafe conditions. All guest, employee, financial, and resort information must be treated with appropriate confidentiality.

Employment Statement

This job description describes the general nature and level of work performed in this position and is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Management reserves the right to modify duties and responsibilities based on operational needs.

This description does not create an employment contract, expressed or implied, and employment remains at-will.

Pay: $14.00 - $18.00 per hour

Expected hours: No more than 40.0 per week

Benefits:

• Health insurance
• Paid time off

Work Location: In person