The Pantry Chef is responsible for maintaining and preparing food items for daily reservations and events. The Pantry Chef is responsible for maintaining high standards throughout the kitchen and food storage areas, practicing good food safety, appropriate sanitation standards, and must demonstrate excellent planning and organizational skills. A Pantry Chef works as a team member in a dynamic fast-paced environment and must follow all safety procedures.   This position is for an upbeat multitasker with a calm composure.

• Prepares all the food items as directed in a sanitary and timely manner.
• Follows recipes, presentation specifications, and controls portions as set by the winery.
• Assumes 100% responsibility for quality of the products that are served.
• Responsible for performing other related duties as assigned by the chef and/or managers.
• Following proper plate presentation and garnish set up for all dishes.
• Tasked to track and report any food waste.
• Must also handle, store and rotate all the products properly.
• Maintains stock and manages inventory of foods, serve ware, kitchen tools, etc. in all storage areas.
• Must be knowledgeable of options to prepare dishes for guests with food restrictions.
• Understanding of healthy, local and sustainable food choices.

OTHER RESPONSIBILITIES 

• Helps maintain trash receptacles, and proper recycling procedures.
• Maintains organization in all food prep and storage areas.
• May assist at Special Events.
• Ensure that the Gloria Ferrer Culture is consistently supported in all business and employee interactions. Including, ethical and legal aspects, compliant with state and federal law and GF policies and procedures.
• Other duties as assigned.

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. Employee must be a team player and ability to think with a safety, sustainability, and quality mind-set.  

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• 2-3 years restaurant experience a plus.
• Must have a positive, can-do attitude and be able to think and plan ahead.
• Ability to focus attention on guest needs, remains calm and courteous.
• Ability to provide clear and pleasant communication.
• Ability to multitask and work in a fast paced environment.

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to stand, walk, talk and hear and to use hands to finger, handle, or feel and reach with hands and arms.  The employee is occasionally required to sit, stoop, kneel, crouch, crawl, taste and smell. 

• Must be able to walk on uneven ground
• Must be able to lift up to 50 pounds
• Must be able to work long hours when required
• Must be able to sustain the repeated use of hands as well as long periods of standing, sitting, walking and bending
• Must be available to work weekends, evenings and holidays.

Equal Employment Opportunity Employer