The pantry supervisor is responsible for the production and service of cold foods and desserts. They monitor production levels and assign tasks to the kitchen worker. They communicate closely with the chef on duty. During peak service times they will assist attendants with plating items for service. They are responsible for sanitation and cleaning in the cold kitchen areas.
Reporting relationship: Reports to sous chef, location chef or Food & Beverage Manager on duty.
Authorities: Responsible for continued development and training of 2-7 employees.