Cook Pantry/Saute

Wet Willie's; Irvine (CA); On-site; USD 34,000 - 52,000; Full time

Job summary

Wet Willie's in Irvine, CA is seeking a Cook Pantry/Saute to handle pantry menu items, salads, cold and warm appetizers, garniture, dressings and desserts, while keeping a sanitary workstation.

Under the guidance of the chef and sous chef, you will prepare, plate and garnish menu items, comply with portion sizes and safety regulations, and assist other cooks on the line as needed in a fast-paced kitchen.

Qualifications

• English language communication required.
• Sustained physical activity in a fast-paced kitchen.
• Experience as pantry or prep cook preferred.
• Knowledge of kitchen equipment, safety and sanitation regulations.
• Dexterity for using small tools and equipment.
• Ability to lift and carry items weighing 35 lbs.

Responsibilities

• Identify and prepare pantry items for salads, cold and warm appetizers, garniture, dressings and desserts.
• Maintain clean, sanitary work station and kitchen areas.
• Select and use appropriate knives, tools and equipment for food preparation.
• Prepare, plate and garnish all pantry menu items as designed by the chef in a timely manner.
• Assist other cooks and chefs on the line when necessary.
• Adhere to portion sizes, quality standards, and department rules.
• Follow safety and sanitation regulations at all times.
• Support the team in daily kitchen operations and cleanup.
• Contribute to menu item presentation and garnishing.
• Carry out additional duties as assigned by the owner.

Skills

English language

Physical stamina

Pantry prep exp

Kitchen safety regs

Dexterity with tools

Lifting 35lbs

Job description

Job 122668 - Cook Pantry/Saute
Irvine, CA

Summary: 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

1. Comply with all potion sizes, quality standards, department rules, policies and procedures.

2. Identify and select cuts of meat, poultry, shellfish, fish, game, fruit and vegetable to be used in pantry food preparation.

3. Prepare vegetables for salads by peeling, paring, coring, portioning, washing, sectioning, zesting, cutting and scoring.

4. Prepare garnish for pantry menu item plates.

5. Prepare salad dressings, cold sauces and dips

6. Assemble cold and warm appetizers and desserts.

7. Maintain a sanitary work station.

8. Select and use knives, hand tools, utensils and equipment to produce food in the grill station

9. Prepare, plate and garnish all menu items, as designed by the chef, in a timely manner.

10. Help other cooks and chefs on the line when necessary.

11. Any other duties at the discretion of the owner.

Requirements

Skills Needed

1. The ability to communicate and understand the English language.

2. Physically able to stand and exert fast-paced mobility for periods of up to eight hours in length, lifting, bending and stooping.

3. Some exposure, generally a minimum of one year, as a pantry cook or prep cook.

4. Knowledge of kitchen equipment and procedures and safety and sanitation regulations.

5. Possess dexterity for using small tools and equipment.

6. Physically able to lift and carry plates, boxes, bins and other objects weighing 35