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General Responsibilities

To prepare and garnish cold meats, fish and poultry dishes; prepare appetizers, hors d'oeuvres, relishes, and salad dressings; may prepare cold sauces, pickles, mat jellies, and meat stuffings, according to the hotel's high standards of quality. Supervises and trains Pantry employees.

Specific Duties

•Creates, designs and prepares all cold food items for buffet, banquet and restaurant use
according to standard recipes or as otherwise specified by the supervisor, to ensure
consistency of product to the guest. Prepares ice carvings and sets up and decorates
buffets. Requires lifting and transportation of heavy food products weighing up to 50 lbs.
and with wheeled assistance up to 300 lbs.

•Supervise, train and evaluate all Pantry staff. Schedules appropriate number of staff
according to daily needs, banquet functions and weekly forecasts. Assists in the creation
of new dishes and recipes and continually reviews recipes to improve as needed.

•Visually inspects appearance of all cold food for proper color combination and overall
presentation to maintain appeal. Selects and uses only the freshest fruits, vegetables,
meats and other food products of the highest standard in the preparation of all menu
items. Inspects food items by regularly tasting on a daily basis to ensure food quality
standards are met.

•Ensures proper storage of all food items in refrigerators and freezers to maintain product
freshness. Keeps all refrigeration, storage and working areas in clean working condition
in order to comply with Health Department regulations.

•Inventories and orders/requisitions required produce and dry goods according to
anticipated needs.

•Report all suspicious persons or activities and hazardous or unsafe conditions to the
Security Department.

•Provide instruction and/or guidance for guest and employee safety in fire or other
emergency situations.

•Respond to all guest questions. Provide guest assistance, direction and information as
requested when working in public areas.

•Performs any general cleaning tasks using standard hotel cleaning products as assigned
by the supervisor to adhere to health standards.

• Properly rotates food products in order to keep spoilage and waste to a minimum.

• Set-up and replenish buffets.

• Prepare and/or approve requisitions for Kitchen supplies and food items.

• Performs a variety of other duties as assigned.

Specific Job Knowledge, Skills & Abilities

• Thorough working knowledge of cold food preparation.

• Good working knowledge of accepted standards of sanitation.

•Extensive knowledge and experience with stoves, ovens, broilers, steamers, kettles,
mixers, slicers, grinders, food processors, etc.

•Basic mathematical skills necessary to understand recipes, measurements, requisition
amounts, portion sizes and yield per case.

•Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks
and have a high level of patience.

•Ability to read, write and understand the English language in order to complete
requisitions, read recipes and communicate with other employees.

•Must be able to work varying shifts and maintain attendance in accordance with the
hotel's attendance policy.


• Four (4) or five (5) years cold food preparation experience required.

• Experience in a similar sized operation preferred.

Licenses or Certification

• Certification of tuberculosis clearance required.

• CPR and Standard First Aid Certification preferred.

• Kitchen Sanitation Certificate preferred.

Physical Requirements

• Ability to stand and work continuously in confined spaces.

•Sufficient manual dexterity of hand in order to use all kitchen equipment (i.e. knives,
spoons, spatulas, tongs, slicers, etc.)

•Ability to lift, bend, stoop, walk, push/pull heavy equipment and stand for extended
periods of time.

• Ability to perform duties within extreme temperature ranges.

Safety Requirements

•Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.


•Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.

Other Qualifications

• High School Diploma or General Education Diploma preferred.

• Associate of Arts degree preferred.

The Kahala Resort


The Kahala Resort




None provided

Responsible To

Executive Chef; Executive Sous Chef; Working Sous Chef


None provided

Hourly Wage Scale


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