Pantry Chef: Elevate Cold Prep & Plating Mastery

STK Westwood II; Los Angeles (CA); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Group Life and Disability Insurance

Group Accident, Hospital Indemnity, &/

Traditional and Roth 401(k) Plan

Employee Dining Discounts and/or On‑S​

Career Development & Growth

Job summary

THE ONE GROUP in Los Angeles is seeking a Pantry Chef to prepare and execute all cold food items, including salads, dressings, desserts, and composed dishes, ensuring freshness, presentation, and consistency to support the kitchen team.

The role requires strong knife skills, adherence to recipes and plating guides, and the ability to work nights, weekends, and holidays in a fast‑paced, high‑volume setting while maintaining food safety and cleanliness.

Qualifications

• Experience as Pantry Cook or Garde Manger preferred.
• Strong knife skills and attention to food quality, safety, and cleanliness.
• Ability to follow recipes, plating guides, and maintain consistency.

Responsibilities

• Prepare all pantry station items according to recipe and presentation standards.
• Maintain freshness, flavor, and appearance of all cold menu items.
• Execute mise en place, including slicing fruits and vegetables, preparing dressings, and portioning ingredients.
• Set up and break down the pantry station daily in a clean, organized, and efficient manner.
• Ensure all food is properly labeled, dated, and stored to health code standards.
• Collaborate with BOH team to ensure timely, accurate food production.
• Always follow food safety and sanitation standards.
• Assist with daily prep tasks and support other stations when needed.
• Execute Chef or Sous Chef-assigned tasks with precision and professionalism.

Skills

Knife skills

Multitask

Organizational skills

Team player

Culinary excellence

Tools

Garde Manger tools

Job description

THE ONE GROUP in Los Angeles is seeking a Pantry Chef to prepare and execute all cold food items, including salads, dressings, desserts, and composed dishes, ensuring freshness, presentation, and consistency to support the kitchen team.

The role requires strong knife skills, adherence to recipes and plating guides, and the ability to work nights, weekends, and holidays in a fast‑paced, high‑volume setting while maintaining food safety and cleanliness.