Pantry Person - Banquets - Steady Extra (Flamingo LV)

The Pantry Person is responsible for the preparation of salads, dressings and garnishes and maintaining the cleanliness of the pantry area.

• Chops, dices and cuts vegetables and fruits using hand knives and electric slicers.
• Combines ingredients to prepare various salads.
• Uses greens and items to garnish food items in accordance with restaurant needs.
• Prepares dressings in accordance with restaurant needs.
• Ensures ingredient supply levels are accurate.
• Moves items from storage shelves to carts and transports to area for restocking.
• Observes safety rules and regulations.

• Work requires effective communication in English, both verbal and written form in a professional manner.
• Work requires a minimum of one-year experience.
• Work requires ability to work from a standing position for extended periods of time.
• Work requires a neat appearance with good personal hygiene.
• Work requires pushing carts up to 70lbs.

ADDITIONAL REQUIREMENTS:

• Work in a loud, fast-paced environment with the ability to effectively manage multiple tasks under strict time constraints.
• Provide excellent guest service while maintaining frequent direct interaction with guests in a front-line buffet setting.
• Stand, walk, bend, reach, push, and pull throughout the duration of the shift.
• Perform duties in a high-volume operation and maintain productivity and quality standards during peak business periods.
• Push carts weighing up to 70 pounds.
• Lift and transport full pots weighing up to 100 pounds.
• Perform repetitive motions, including frequent stirring and food preparation tasks.
• Work in extreme hot and cold temperature conditions typical of kitchen and food service environments.
• Frequently bend at the waist and perform other physical movements required to support kitchen operations.
• Maintain safety, cleanliness, and efficiency while handling physically demanding tasks in a fast-paced setting.