Job Description

• Must be fully familiar with all aspects of pantry work.
• Must be proficient in salad making, cold plates, buffets, and banquet dish-ups.
• Must be able to use a knife, slicing machine, and grater.
• High school/culinary classes/ diploma preferred.
• At least two to five years of pantry experience in comparable operations.
• Must have Food Handler Certificate
• Regular and Punctual Attendance
• Ability to adhere to grooming standards.
• Ability to lift and move approximately 30 pounds.
• Ability to bend and reach on a daily basis.
• Ability to operate and control power meat slicer, buffalo chopper equipment.
• Ability to move freely within a small area.
• Ability to stand for prolonged periods of time.
• Ability to perform tasks requiring sustained repetitive motion and/or fine motor skills, (such as chopping and slicing).
• Ability to clean as you go in the kitchen area.
• Ability to work in temperature extremes.
• Ability to perform basic arithmetic.
• Ability to read or understand diagrams, and count.
• Not infected by diseases transmitted through the food supply as designated by the Public Health services.
• Ability to sustain direct contact with the public; must establish a high degree of customer service, (smile, eye contact, positive personal presentation, etc.), and high volume interaction with guests and staff.

Job Tasks:

• Responsible for production of all cold plates and garnishes on the daily menu.
• Responsible for all cold appetizers
• Responsible for production of cold buffet items for banquets.
• Assist in special sandwich and hors d’ouvres preparations.
• To ensure that pantry section is neat and tidy at all times.
• Comply with all hotel and departmental safety and loss control procedures.
• Adheres to dress code, grooming, and hygiene standards.
• Reports all safety hazards to the supervisors including accidents and potential safety hazards immediately to the Security Department.
• Attends all mandatory department, hotel, or training meetings.
• Observe and enforce all objective policy standards and procedures set forth by the Executive Chef.
• Operate and control power meat slicer, buffalo chopper equipment.
• Be familiar with all aspects of pantry work.
• Be proficient in salad making, cold palates, buffets, and banquet dish-ups.
• Maintain cleanliness of workstation area and communicate to supervisor any maintenance needed to keep equipment in good working order.
• Maintain a pleasant and courteous attitude, making our customers your number one priority.
• To perform any other tasks as assigned by Management.

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Dental and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company Paid Life Insurance
• Company Paid Short Term and Long Term Disability Insurance
• Various Employee Perks and Discounts
• Employee Parking
• Employee Meals

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.