Type of Shift
Full Time
Food & Beverage

Pantry Person

Aquarius (Laughlin, NV)


General Summary
Perform the day-to-day operations of the pantry to prepare salads, fruits, dressings, cold meats, fish items, canapés, cold hors d’oeuvres, appetizers and other cold dishes according to hotel standard recipes.

Essential Duties and Responsibilities

  • Prepare all food items to include pantry food items and standard pantry recipes or as otherwise specified by supervisor to ensure consistency of product to the guest.
  • Check and control the proper storage of all products, especially on all fresh produce, checking on rotation to maintain quality products.
  • Monitor and keep all refrigeration, storage and equipment in clean, working condition.
  • Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard in preparation of all menu items.
  • Read and employ math skills to follow standard recipes and menu specifications.
  • Clean as you go, keep your work station neat and orderly, and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards.
  • Perform any other duties as assigned by management.
  • Provide outstanding guest service to all internal and external guests


Job Specifications - Qualifications

  • Ability to read, write, speak and understand the English language in order to follow all standard recipes and communicate with other employees.
  • Ability to comprehend and follow written and/or verbal instructions from supervisor or other member of management.
  • Ability to listen effectively, speak and write English clearly to ascertain and document important information
  • To be familiar with and have the ability to operate all kitchen equipment in a safe manner.
  • Sufficient dexterity of hands in order to utilize cutlery in a safe and efficient manner.
  • Ability to work with small, delicate and sensitive knives requiring fine finger dexterity.
  • Actively participates in the production of food items to assigned outlet and any items deemed necessary by management.
  • Ability to lift 50 lbs. up to 4 feet several times per shift.
  • Ability to identify food product, as well as fresh herbs by sight and know the proper storage areas for such product.
  • Need to distinguish between shades of color.
  • Working knowledge of County and State standards for food service sanitation.
  • Ability to organize and prioritize work and meet deadlines.
  • Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.
  • Ability to count, as well as basic mathematical skills in order to maintain proper inventories and utilize standard recipes and menu specifications.
  • Adhere to established controlled procedures for food cost and quality purposes.
  • Ability to sign name and list hours of work in military time on time sheets and break sheets.
  • Ability to communicate clearly with supervisors and co-workers throughout the shift.
  • Ability to stand or walk maximum of three miles per eight hour shift.
  • Ability to grasp, bend, lift and carry.
  • Ability to remember, recite and promote the variety of menu items and standard food recipes.

    Job Specifications – Qualifications (continued)
  • Ability to move or push goods of up to 300 lbs. utilizing a food warmer, rolling rack, four decker, hand truck, pallet jack or other device.
  • Ability to follow Chef’s Department Safety Rules.
  • Ability to adhere to the quality standards.
  • Ability to work and interact with service staff in a high pressure environment and be able to do so in a courteous and professional manner.
  • Ability to perform job functions at an acceptable level competency and according to standards prescribed by management commensurate to job classifications.
  • To be familiar with and have the ability to operate kitchen equipment in a safe manner to include:
    Steam Jacketed Kettles Alto Shams Ovens
    Steam Table Combi Ovens Braisers
    Slicer Rotary Oven Broilers
    Vertical Cutting Machine Mixer Robo Coupe
    Tomato Slicer Lettuce Chopper Lettuce Dryer
  • Must be able to obtain and maintain all cards required by the company.
  • Must be able to verify right to work in the U.S.

    Working Conditions – Physical Requirements
  • Regularly walk, stand or stoop.
  • Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
  • Use tools or equipment requiring a high degree of dexterity.
  • Walk, stand, or crouch on narrow, slippery or erratically moving surfaces.
  • Work for sustained periods of time maintaining concentrated attention to detail.
  • Ability to work in unfavorable conditions which can occasionally be hot, cold, noisy and wet

    Required Work Cards
  • Health

    The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations