Job Description

Job Description

Job Description

Description:

Pantry Prep Chef

St. Clair Country Club is looking for motivated and reliable individuals interested in working in culinary arts as a Pantry Prep Chef !

Located eight miles from downtown Pittsburgh, in the heart of the South Hills, our Team is committed to providing expectations of excellence in the highest quality dining, social, entertainment and recreational experiences to its 850 members and their families and guests.

St. Clair Country Club offers four Ala Carte restaurants from casual to fine dining and multiple private dining and reception areas including a Ballroom that seats up to 240 people, the Crossroads Room which seats up to 100 people, the Alibi Room which seats up to 50 people, a Wine Library that seats up to 30 people, and Pool Snack Bar in season.

Club is open year-round, Tuesday - Sunday in-season, Pool is open 7 days/week in-season

Shifts are 1 pm - 9 pm and 2 pm - 10 pm

Part time and Full time

Responsibilities:

1. Prepare salads, cold appetizers, and desserts according to recipes and standards.
2. Ensure all pantry items are fresh, properly stored, and rotated to maintain quality.
3. Assist with inventory management.
4. Collaborate with the kitchen team to ensure timely and accurate food preparation.
5. Maintain cleanliness and organization in the pantry area, including refrigerators, freezers, and workstations.
6. Follow food safety and sanitation guidelines to uphold health code standards.
7. Assist with special events and functions as needed.
8. Communicate effectively with team members and management to ensure smooth kitchen operations.
9. Participate in training programs and professional development opportunities to enhance culinary skills.
10. Perform other duties as assigned.

Benefits:

• Free Staff Meal
• Golf Privileges on certain days with management approval
• Medical, Dental, Vision, 401k, Paid Sick Leave/Paid Time Off

1. Previous culinary experience helpful.
2. Culinary schooling a plus.
3. Knowledge of basic culinary techniques and food preparation methods.
4. Ability to work effectively in a team environment.
5. Strong attention to detail and organizational skills.
6. Flexibility to work evenings, weekends, and holidays as required.
7. Knowledge of food safety regulations and procedures.
8. Ability to stand for long periods and lift up to 25 pounds.
9. Passion for food and dedication to delivering high-quality culinary experiences.
10. Ability to produce quality products in high volume, fast paced environment.

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