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General Responsibilities

To prepare salads, fruits, dressings, cocktails, canapes, and other cold dishes including desserts and serves them; makes sandwiches, slices cold meats and proteins and arranges food on serving dishes according to the hotel's high standards of quality; supervises and
trains Assistant Pantry employees; assists in the set up of buffets and preparation of ice carvings and other decorative work.

Specific Duties

•Prepares all pantry food items according to standard pantry recipes or, as other specified
by the supervisor, for all restaurants, banquets, buffets, and staff cafeteria to ensure
consistency of product to the guest; requires lifting and transportation of heavy food
products weighing up to 50 lbs. and with wheeled assistance up to 300 lbs.

•Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other
food products of the highest standard in the preparation of all menu items. Visually
inspects appearance of all cold food for proper color combination and overall
presentation to maintain appeal. Reads and employs math skills for following recipes.

•Checks and controls the proper storage of product, especially on all fresh produce,
checking on portion control, to maintain a quality product.

•Keeps all refrigeration, storage, and working areas clean. Ensures working condition is
in compliance with Health Department regulations.

•Creates, designs and prepares all cold food items for buffet, banquet and restaurant use
according to standard recipes.

•Prepares items for assigned restaurant stations according to preset recipes and
presentation standards, working independently.

•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.

• Performs a variety of other duties as assigned.

Specific Job Knowledge, Skills & Abilities

• Good working knowledge of the fundamentals of cold food preparation.

• Good working knowledge of accepted standards of sanitation.

•Must have knowledge of operating all kitchen equipment (i.e. knives, blenders, buffalo
choppers, mixers, grinders, food processors, slicers, etc.)

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

•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 and write the English language in order to read recipes and communicate
with other employees.

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

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


• Minimum one(1) to two(2) years experience required in cold food preparation.

• Experience in a medium sized resort with multiple food and beverage outlets preferred.

Licenses or Certification

• Certification of tuberculosis clearance required.

• CPR and Standard First Aid Certification preferred.

• Kitchen Sanitation Certificate preferred.

Physical Requirements

• Ability to perform duties in confined spaces

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

Safety Requirements

None provided


None provided

Other Qualifications

High School Diploma or General Education Diploma preferred.

The Kahala Resort


The Kahala Resort




None provided

Responsible To

Head Gardemanger; Executive Sous Chef; Executive Chef


None provided

Hourly Wage Scale


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