q To prepare variety of cold foods in conjunction with
other pantry workers according to established recipes
and procedures or by special instruction from
q Responsible for production of all salads and salad
q Responsible for production of all cold plates and
garnishes on daily menu.
q Provide back up sandwich production for coffee shop.
q Production and set up of daily fruit and salad buffet
q Responsible for all cold appetizers for coffee shop
and Room Service.
q Responsible for production of cold buffet items for
q Assist in special sandwich and hors d’ouvres
q To insure that pantry section is neat and tidy at all
q Comply with all hotel and departmental safety and loss
q Adheres to dress code, grooming and hygiene standards.
q Reports all safety hazards to the supervisors
including accidents and potential safety hazards
immediately to the Security Department.
q Attends all mandatory department, hotel or training
q Observe and enforce all objective policy standards and
procedures set forth by the Executive Chef.
q Operate and control power meat slicer, buffalo chopper
q Be familiar with all aspects of pantry work.
q Be proficient in salad making, cold palates, buffets
and banquet dish-ups.
q Use knife, slicing machine, grater.
q Work in temperature extremes.
q Perform and understand basic arithmetic.
q Read and understand diagrams, and count.
q Maintain cleanliness of workstation area and
communicate to supervisor any maintenance needed to keep
equipment in good working order.
q Maintain a pleasant and courteous attitude, making our
customers your number one priority.
To perform any other tasks as assigned by Management.
q Regular and Punctual Attendance
q Ability to adhere to Peabody grooming standards.
q Ability to lift and move approximately 30 pounds.
q Ability to bend and reach on a daily basis.
q Ability to operate and control power meat slicer,
buffalo chopper equipment.
q Ability to move freely within a small area.
q Ability to stand for prolonged periods of time.
q Ability to perform tasks requiring sustained
repetitive motion and/or fine motor skills, (such as
chopping and slicing).
q Ability to clean as you go in the kitchen area.
q Ability to work in temperature extremes.
q Ability to perform basic arithmetic.
q Ability to read or understand diagrams, and count.
q Not infected by diseases transmitted through the food
supply as designated by the Public Health services.
q Ability to sustain direct contact with the public;
must establish high degree of customer service, (smile,
eye contact, positive personal presentation, etc.), and
high volume interaction with guests and staff.