Pantry Person - Banquets - Steady Extra (Flamingo LV)
Edmn Cx_1 · Las Vegas, Nevada, United States · onsite
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.