Cook - Pantry

The Pantry Cook is responsible for the preparation of cold food items, including salads, appetizers, cold sandwiches, dressings, and garnishes, in accordance with recipe and presentation standards. This position plays a key role in supporting kitchen operations and ensuring timely and accurate execution of cold station responsibilities while maintaining high levels of sanitation and food safety.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares made-to-order sandwiches, salads, and other cold dishes accurately and efficiently.
• Assembles and portions ingredients such as meats, cheeses, vegetables, and fruits for service.
• Slices and carves meats and cheeses using proper technique and equipment.
• Washes, peels, and slices vegetables, fruits, and other cold food components.
• Mixes and measures ingredients for dressings, cold sauces, and garnishes.
• Maintains a clean and well-stocked cold prep station throughout the shift.
• Arranges cold food items for service with attention to presentation standards.
• Adheres to safety and sanitation procedures to ensure cleanliness and food safety.
• Supports kitchen staff and responds to direction from the kitchen supervisor.
• Performs other job-related duties as assigned. 

SUPERVISORY RESPONSIBILITIES:
This position does not have direct supervisory responsibilities but may provide guidance or support to other team members.

QUALIFICATIONS:

• Proficient knife handling and cold food preparation skills.
• Understanding of food safety, sanitation, and handling procedures.
• Ability to follow recipes, plating guidelines, and portion control standards.
• Strong communication and organizational skills.
• High regard for quality, efficiency, and cleanliness in the kitchen.

EDUCATION and/or EXPERIENCE:

• High school diploma or equivalent preferred.
• Completion of culinary coursework or formal kitchen training is a plus.
• Food Handler Certification required or must be obtained upon hire.
• Minimum of 1–2 years of experience in a professional kitchen, with specific experience in cold food preparation.
• Skilled in preparing salads, dressings, cold appetizers, desserts, and garnishes to established standards.
• Ability to follow recipes, portion guidelines, and plating specifications accurately.
• Knowledge of kitchen sanitation practices, food storage procedures, and health regulations.
• Strong attention to detail, organization, and ability to work efficiently in a high-volume environment.
• Prior experience in a casino, resort, or hospitality kitchen is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. 

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. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly and respectfully with kitchen staff and supervisors; responsible for understanding prep instructions, coordinating with line cooks, and maintaining efficient service flow.
• Lifting and Carrying: Frequently lifts and carries containers of prepared ingredients, platters, food storage bins, and supplies weighing up to 50 pounds; may assist with stocking and transporting items from storage or walk-ins.
• Manual Dexterity: Constantly uses hands and fingers to chop, slice, mix, garnish, and assemble cold food items, ensuring precise and safe handling of utensils and tools.
• Mobility: Continuously moves throughout the kitchen, prep areas, and walk-in coolers; requires standing, walking, bending, lifting, and reaching for extended periods.
• Stationary Work: Rarely remains seated; most duties are performed while standing and actively preparing food throughout the shift.
• Tool Operation: Regular use of knives, peelers, slicers, mixers, food processors, and other pantry-related prep tools; must follow proper safety and sanitation protocols during use and cleaning.
• Visual Acuity: Requires close