Pantry Cook: Precision Cold Prep in a Fast Kitchen

Buck & Rider; Scottsdale (AZ); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Benefit plan options

Competitive pay

Flexible schedules

Advancement opportunities

Employee referral program

Paid training

Closed on Thanksgiving and Christmas

Job summary

Buck & Rider is seeking a Pantry Cook to join our elite culinary team. You will prepare and plate cold items with precision, including salads, raw bar offerings, and garnishes, while upholding Buck & Rider standards of quality and presentation.

The role requires 1+ years of restaurant cook experience, strong plating eye, professionalism, and the ability to work nights, weekends and holidays in a fast-paced, collaborative kitchen. Training and growth opportunities are available.

Qualifications

• Ability to read recipes and follow instructions.
• Keen eye for plating and presentation.
• Professional appearance and strong communication skills.
• 1+ years of experience as a cook in a restaurant environment.
• Punctual, reliable, and able to work a flexible schedule including nights, weekends, and holidays.
• Basic knowledge of food safety and kitchen sanitation.
• Ability to stand long periods and lift 50 lbs.

Responsibilities

• Prepare and plate cold food items with precision.
• Salads, Raw Bar items, chilled appetizers, garnishes, and desserts.
• Maintain quality, consistency, and presentation.
• Operate under SOPs and Buck & Rider core values.
• Maintain sanitary kitchen and dining areas.
• Mark, date, and rotate products.
• Maintain production and cleaning schedules.
• Provide friendly, knowledgeable service to team and guests.

Skills

Recipe reading

Plating

Communication

Punctuality

Flexible schedule

Job description

Buck & Rider is seeking a Pantry Cook to join our elite culinary team. You will prepare and plate cold items with precision, including salads, raw bar offerings, and garnishes, while upholding Buck & Rider standards of quality and presentation.

The role requires 1+ years of restaurant cook experience, strong plating eye, professionalism, and the ability to work nights, weekends and holidays in a fast-paced, collaborative kitchen. Training and growth opportunities are available.