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Pantry Cook
Department Food&Beverage
The Pantry Cook will prepare all cold foods for the restaurant and will assist in the preparation of meals by chopping vegetables, making salads, and putting together entrees. Pantry Cook will also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes. POSITION AUTHORITY: The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below. POSITION GUIDELINES: Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives. The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities. ESSENTIAL FUNCTIONS: •Assumes 100% responsibility for quality of products served •Food preparation, chopping fruits and vegetables for making salads and putting together entrees •Ensuring that food is properly stored and dated •Knows and complies consistently with our standard portion sized, cooking methods, quality standards and kitchen rules, policies and procedures •Portion food service products according to standard portions sizes and recipe specifications •Maintain clean sanitary work station •Follow proper plate presentation and garnish set up for all dishes •Handle, store and rotate products properly •Assist in food prep assignments during off-peak periods as needed •Close kitchen properly and follow closing checklist for kitchen stations. Assist others in closing the kitchen •Prepare buffet table and line for A la Carte •Ensure all coolers are set to the correct temperature •Handle fresh seafood with care keeping it iced down at all times •Prepare for the next shift if time allows •Attend scheduled employee meetings and bring suggestions for improvements •Any and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody Gardens EDUCATION/ EXPERIENCE REQUIREMENTS: •Prior Kitchen experience preferred •Must obtain Food Handlers Certification prior to beginning work REQUIRED SKILLS: •Must be reliable and responsible •Must be detail-oriented, organized, and efficient •Ability to learn quickly, be a team player, and work with little supervision PHYSICAL REQUIREMENTS: •Ability to remain on feet standing and walking short distances for entire shift •Ability to perform tasks that require bending, stooping, reaching, pushing, and pulling •Ability to lift up to 30 pounds over short to moderate distances •Must possess manual dexterity required to use knives and kitchen appliances Must be willing to work weekends, holidays and evenings. Interested applicants should fax application and/or resume to 409.683.4930 or email to bpeguero@moodygardens.org. We appreciate all applicants for their interest, however, due to the volume of applications and/or resumes, only candidates selected for interviews will be contacted.
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