Job Title:   Pantry Worker - Lemongrass
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ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
18 and over

  • Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques.
  • Maintain a solid menu knowledge and attention to detail with plate presentation.
  • Exhibit a basic knowledge, understanding and application of various cooking techniques.
  • Prepare and produce cold menu items for designated F&B outlets.
  • Prepare all dishes following recipes and yield guides.
  • Ensure all products are rotating on a first-in, first-out philosophy.
  • Ensure all requisitions are processed properly and placed in designated area.
  • Properly label and date all products to ensure safekeeping and sanitation.
  • Apply basic knife skills required for preparation.
  • Assist Cooks and Master Cook as needed in execution of service.
  • Assist Helpers as needed in execution of service.
  • Work as a team, assisting all guests’ and employees’ needs and inquiries.
  • Effectively communicate with management, chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Meet with Garde Manger/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Complete opening duties set up work station with required mis en place, tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; transport supplies from the Storeroom and stock in designated areas; start prep work and production of items needed for the day.
  • Prepare amenity orders for Room Service if required.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  • Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Breakdown work station and complete closing duties return all food items to the proper storage areas; rotate all returned product; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach-ins/walk-ins and shelves; return all unused and clean utensils/equipment to the specified locations; ice down hot items from the steam table so they cool quickly; turn off all equipment not needed for the next shift; restock items that were depleted during the shift.
  • Performs other job related duties as assigned.

  • At least 2 years of kitchen experience in a similar position.
  • Applicable knowledge of knives and knife skills.
  • Working knowledge of equipment to include, slicing machine, juicer, Cryovac machine, small wares equipment.
  • Applicable knowledge of health, safety and sanitation procedures.
  • Working knowledge of weights, measures and various cooking techniques.
  • Excellent customer service skills.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor. 
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Ability to speak, read and write in English.


  • Previous experience working in a similar resort setting.

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