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Become A Pantry Cook

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Working As A Pantry Cook

  • Identifying Objects, Actions, and Events
  • Communicating with Supervisors, Peers, or Subordinates
  • Getting Information
  • Monitor Processes, Materials, or Surroundings
  • Performing General Physical Activities
  • Outdoors/walking/standing

  • $27,277

    Average Salary

What Does A Pantry Cook Do At Crown Equipment Corporation

* Food Preparation
* Set-up the pantry station to include all cold food items, preparation equipment, plateware, food ingredients, garnishes, and supply items needed for effective operation of the station.
* Work quickly and efficiently to turn the dishes out.
* Clean-up and station resetting is also usually part of the job.
* Report any problems or discrepancies to the Chef on a timely basis.
* Communicate and coordinate with the line cooks to ensure that all food product is prepared and ready for service at the correct time.
* Assist other kitchen personnel in food preparation and side work as assigned by the Chef.
* Prep all food product according to the standards and procedures stated on the recipe cards.
* Quality and Health / Safety Regulations
* Ensure food quality throughout the entire dining room and catering events.
* Follow all health and safety regulations.
* Ensure cleanliness of kitchen, prep area, and equipment.
* Practice positive personal hygiene and cleanliness habits during all work shifts

What Does A Pantry Cook Do At Fairmont

* Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
* Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
* Prepare salds and other cold items
* Actively share ideas, opinions and suggestions in daily shift briefings
* Assist lead cooks with proper rotation of product in all chillers to minimize wastage/spoilage
* Have full knowledge of all menu items, daily features and promotions
* Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
* Follow kitchen policies, procedures and service standards
* Follow all safety and sanitation policies when handling food and beverage
* Other duties as assigned
* Employee Status

What Does A Pantry Cook Do At Marriott

* Prepare ingredients for cooking, including portioning, chopping, and storing food.
* Wash and peel fresh fruits and vegetables.
* Weigh, measure, and mix ingredients.
* Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
* Prepare cold foods.
* Operate ovens, stoves, grills, microwaves, and fryers.
* Test foods to determine if they have been cooked sufficiently.
* Monitor food quality while preparing food.
* Set-up and break down work station.
* Serve food in proper portions onto proper receptacles.
* Wash and disinfect kitchen area, tables, tools, knives, and equipment.
* Check and ensure the correctness of the temperature of appliances and food.
* Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
* Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
* Speak with others using clear and professional language.
* Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
* Ensure adherence to quality expectations and standards.
* Stand, sit, or walk for an extended period of time or for an entire work shift.
* Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
* Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
* Perform other reasonable job duties as requested by Supervisors.
* To apply now, go to: https://marriott.taleo.Net/careersection/2/jobdetail.ftl?job=17002H1T Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine, DiversityInc and Great Places to Work Institute, among others.
* Visit www.marriott.com/careers to learn more about our workplace culture and career opportunities.
* Chat, engage and follow us on social media. https://www.facebook.com/marriottjobsandcareers http://www.twitter.com/marriottcareers http://www.linkedin

What Does A Pantry Cook Do At Xanterra Leisure Holding, LLC

* Performs all duties with the ultimate goal of providing exemplary guest service.
* Performs all duties with positivity and professionalism.
* Maintains a calm demeanor while demonstrating an appropriate sense of urgency.
* Reads and follows recipes to prepare food according to menu specifications, including portion control, temperature, and presentation with consistency and accuracy each time.
* Accurately measures and/or weighs ingredients to ensure consistency.
* Completes prep list in an efficient and timely manner.
* Performs all duties an efficient and productive manner with little to no supervision.
* Follows all food safety guidelines at all times, including when storing food.
* Ensures all product is dated.
* Maintains a clean and organized workspace at all times.
* Participates in training and cross training to ensure smooth operation of restaurant.
* Assists Sous Chefs in training and orienting mid-season arrival employees to ensure smooth operation during peak season.
* Participates in regular deep cleaning projects and maintains a clean workspace in order to reduce workload during end-
* of-season deep cleaning and winterization.
* Communicates pars and supply needs to Sous Chef or Chef in a timely manner.
* Communicates issues directly with Sous Chef or Chef in a positive and professional manner.
* Maintains in-depth menu knowledge.
* Performs all duties to ensure no menu item is unavailable to guests at any time.
* Immediately notifies a manager upon learning of a food allergy.
* Never singularly handles any food allergy situation to ensure guest safety.
* Maintains all sanitation requirements including food handling, product rotation, temperature, maintenance, storage procedures, and cooling requirements.
* Maintains positive and professional communications with coworkers and management at all times.
* Follows First In, First Out procedures at all times; uses oldest dated products first to reduce waste and ensure food safety.
* Appropriately utilizes thaw rack to reduce food waste and to avoid aqua-thawing.
* Assists with other Back of House (BOH) duties as time allows ensuring efficiency of entire restaurant.
* Adheres to all food safety and sanitation requirements including, but not limited to, using a closed drink container, refraining from eating in the kitchen, keeping hair that is longer than collar length properly restrained, and maintaining a clean uniform.
* Practices frequent and proper handwashing.
* Practices good personal grooming and personal hygiene.
* Follows all procedures as they pertain to groups and tours.
* Maintains working knowledge of emergency fire evacuation and safety procedures.
* Performs all duties with consideration of the Company’s environmental commitment, especially as it pertains to natural resources, recycling, composting, and food waste.
* Performs all duties with respect to the Company’s Core Values, Mission Statement, and guest service standards.
* Cooperates with Warehouse staff in keeping the Waste Management area clean.
* Performs all duties in a safety conscious manner.
* Maintains a safe workplace.
* Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.
* Works safely with blades and other sharp objects so as to avoid injury.
* Reports any injury in a timely manner.
* Follows sanitation procedures in the event of a cut or other injury.
* Works safely around flames, heat, and grease so as to avoid burns, fires, or hazards.
* Completes all assigned or unassigned side work prior to clocking out.
* Checks out with Sous Chef or Chef on duty prior to clocking out.
* Follows Company policy and procedures; refrains from eating in the kitchen other than for tastings; refrains from cooking food for staff; leads by example.
* Performs other duties as assigned with positivity and professionalism.
* Wears required personal protective equipment as appropriate to the task.
* Maintains high level of food quality at all times.
* Supervisory Responsibilities: None

What Does A Pantry Cook Do At Grand Sierra Resort and Casino

* _include the following.
* Other duties may be assigned._
* Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
* Ensure good turnover of products by practicing proper rotation and maintaining
* Listen and respond to guest inquiries using a positive, clear speaking voice.
* Answer questions and offer assistance to provide excellent guest service.
* Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow.
* Foster improvements where needed.
* Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
* Make constant contact with both internal and external customers to provide optimal guest service.
* This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
* Analyze feedback from customers, make judgments and take action to implement suggestions for improvement.
* Maintain a productive working relationship with all customers

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How To Become A Pantry Cook

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.


Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.


Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.


The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

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Pantry Cook jobs

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Pantry Cook Demographics


  • Male

  • Female

  • Unknown



  • White

  • Hispanic or Latino

  • Asian

  • Unknown

  • Black or African American

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Languages Spoken

  • Spanish

  • French

  • Italian

  • Chinese

  • German

  • Japanese

  • Swahili

  • Telugu

  • Mongolian

  • Greek

  • Mandarin

  • Hindi

  • Malayalam

  • Arabic

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Pantry Cook

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Pantry Cook Education

Pantry Cook

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Top Skills for A Pantry Cook

SaladDressingsDessertsPrepListKitchenEquipmentColdAppetizersBanquetEventsPantryStationColdMenuItemsCustomerServiceDinnerServiceKnifeSkillsHighVolumeColdSoupsLineCooksPantryLineHotLineEntr EStorageAreasHighQualityPrepFood

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Top Pantry Cook Skills

  1. Salad Dressings
  2. Desserts
  3. Prep List
You can check out examples of real life uses of top skills on resumes here:
  • Created all salad dressings and deserts from scratch using fresh ingredients.
  • Make all cold side dishes and desserts for lunch shift.
  • Create prep list and order sheet each night for the next day.
  • Instruct staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area.
  • Prepared all salads, cold appetizers & desert's.

Top Pantry Cook Employers

Pantry Cook Videos

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