Full-Time Pantry Cook - 1606 Restaurant & Oyster Bar

About the role

We are seeking a full-time, year round Pantry Cook to join our 1606 Oyster Bar and Restaurant team!

Responsibilities

• Learn and remain familiar with menu items and assume responsibility for product knowledge.
• Review prep list, checking daily pars and maintain pars as necessary.
• Familiar with preparation, presentation and proper service procedures.
• Inspect equipment before and after use, making sure everything is clean and in proper working order.
• Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer.
• Inspect equipment before and after use, making sure everything is clean and in proper working order.
• Remain conscious of and actively adhere to proper food storage practices, especially hot and cold meats, seafood and other high protein items.
• Prepare food of consistent quality by following recipe and production/portion standards, per check from servers.
• Practice conscious knowledge of food allergies and safety in preparation.
• Check pars for shift use and determine necessary preparation, freezer pull and line set up.
• Note any out-of-stock items or possible shortages.
• Return all food items not used during shift to designated storage areas, being sure to cover and date all perishables.
• Perform other duties as assigned by the Kitchen Management Team.

Requirements

• Minimum of 18 years old.
• Must be able to stand long periods of time without sitting and endure climate changes.
• Must be able to bend and reach on a continuous basis.
• Must be able to lift up to 50 pounds.
• Must be able to use all hand tools, equipment and machines needed for work.
• Must be able to measure and cut with great precision.
• Ensure all products are prepared to company specification.
• Must be able to work a flexible schedule, to include weekends and holidays.
• Continuous demonstration of a positive, upbeat and customer-focused attitude.

Qualifications

Experience Must have at least one (1) or more years of related experience in a fast-paced environment. Cold Line experience required, though willing to train the right candidate.

Skills

• Knowledge of menu items.
• Preparation, presentation and service procedures.
• Equipment inspection and maintenance.
• Food storage practices.
• Food allergy awareness.
• Par management and preparation.
• Flexible scheduling ability.
• Positive attitude and customer focus.

Benefits

Actual compensation is commensurate with relevant skills and qualifications. Salary range is $17-$19/hr.

Pay

Salary range is $17-$19/hr.

Schedule

Must be able to work a flexible schedule, to include weekends and holidays.

Contact Information

To apply, please send your resume to careers@beauporthospitality.com.