Cook Pantry

Cucina Enoteca; Del Mar (CA); On-site; USD 22,041 - 30,307; Full time

Job summary

Wet Willie's Del Mar is seeking a pantry cook to join our kitchen team. You will prepare salads, garnishes, dressings, and cold and warm appetizers, while maintaining a sanitary station and timely plating.

You will work under the chef and support line cooks to ensure consistent quality. Requirements include English communication skills, the ability to stand for long periods, at least one year as pantry or prep cook, knowledge of kitchen safety and sanitation, and the ability to lift 35 pounds.

Qualifications

• Ability to communicate in English.
• Stand comfortably for up to eight hours.
• Minimum one year pantry or prep cook experience.
• Knowledge of kitchen safety and sanitation regulations.
• Dexterity for using small tools and equipment.
• Physically able to lift and carry 35 pounds or more.

Responsibilities

• Responsible for all pantry menu items as assigned by chef and prepare components for salads, cold and warm appetizers, desserts, dressings and garniture.
• Prepare vegetables for salads (peeling, paring, coring, portioning, washing, sectioning, zesting, cutting, scoring).
• Assemble salads, dressings, sauces and garnishes; plate and garnish all items as designed by the chef, timely.
• Help other cooks and chefs on the line when necessary.
• Maintain a sanitary work station and comply with department rules, policies and procedures.
• Identify and select ingredients to be used in pantry food preparation.

Skills

English

Stamina

Pantry prep exp

Kitchen safety regs

Dexterity with tools

Lifting 35+ lbs

Tools

Knives & utensils

Job description

• Responsible for all pantry menu items as assigned by chef. Portion and prepare food items such as salads, colds and warm appetizers, desserts, salad dressing and garniture. Responsible for maintaining a sanitary kitchen workstation.
• Chef and Sous Chef
• Comply with all potion sizes, quality standards, department rules, policies and procedures.
• Identify and select cuts of meat, poultry, shellfish, fish, game, fruit and vegetable to be used in pantry food preparation.
• Prepare vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting and scoring.
• Prepare garnish for pantry menu item plates.
• Prepare salad dressings, cold sauces and dips
• Assemble cold and warm appetizers and desserts.
• Maintain a sanitary work station.
• Select and use knives, hand tools, utensils and equipment to produce food in the grill station
• Prepare, plate and garnish all menu items, as designed by the chef, in a timely manner.
• Help other cooks and chefs on the line when necessary.
• Any other duties at the discretion of the owner.

Requirements

• Skills Needed
  • The ability to communicate and understand the English language.
  • Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.
  • Some exposure, generally a minimum of one year, as a pantry cook or prep cook.
  • Knowledge of kitchen equipment and procedures and safety and sanitation regulations.
  • Possess dexterity for using small tools and equipment.
  • Physically able to lift and carry plates, boxes, bins and other objects weighing 35
  • pounds or more.