Pantry Person - Dominique Ansel Marche - Steady Extra (Paris LV)

The Pantry Person is responsible for the preparation of salads, dressings and garnishes and maintaining the cleanliness of the pantry area.

• Chop, dice and cut vegetables and fruits using hand knives and electric slicers.  
• Combines ingredients to prepare various salads.  
• Uses greens and items to garnish food items in accordance with restaurant needs.  
• Prepares dressings in accordance with restaurant needs.  
• Ensures ingredient supply levels are accurate.  
• Moves items from storage shelves to carts and transports them to area for restocking.  
• Observes safety rules and regulations.  

• Work requires effective communication in English, both verbal and written form in a professional manner.  
• Work requires a minimum of one year's experience.  
• Work requires the ability to work from a standing position for extended periods of time.  
• Work requires a neat appearance with good personal hygiene.  
• Work requires pushing carts up to 70lbs.  

ADDITIONAL REQUIREMENTS

• Nevada Health Card
• 21+