PANTRY COOK

Under the supervision of the Pantry Chef or the Buffet Head, you will handle cold station 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 work early pantry and midnight buffet shifts as needed.
A high school diploma (or its equivalent) 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, youure the person we want!