Pantry Cook

Houston, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $15.00 - $18.00

Benefits

Equal employment opportunity

Opportunity for career growth

Supportive team environment

Employee Discounts

flexible scheduling

Training and development programs

Safe and clean work environment

Job Description

Zanti River Oaks is a distinguished Italian restaurant that embraces the timeless tradition of Italian dining by emphasizing the importance of atmosphere, community, and high-quality ingredients. At Zanti, the essence of the Italian experience is captured through thoughtful food preparation, where each meal is not merely about sustenance but about creating lasting memories with family and friends. Located in the heart of the River Oaks neighborhood, Zanti combines authentic Italian culinary techniques with a warm and welcoming environment that invites guests to enjoy stories shared over delicious meals. Zanti values the artisanal nature of its cuisine, ensuring every dish reflects... Show More

Job Requirements

High school diploma or equivalent
Food safety certification
At least 6 months working at kitchen
Knowledge and experience with Italian food is desirable
Experience in a similar job position in pantry area
Ability to prepare salads, cold appetizers, and plating food in cold line
Skills in preparing dressings, vinaigrettes, dips, and herb-infused oils
Ability to perform meal-prep activities such as chopping vegetables, cutting fish and meat, and washing fruits
Knowledge of proper ingredient storage to keep them fresh and reduce food wastage
Ability to check food plating, temperature, and portions for all cold dishes
Knowledge of various cooking procedures and methods

Job Qualifications

High school diploma or equivalent
Food safety certification
At least 6 months working in a kitchen
Knowledge and experience with Italian food is desirable
Experience in a similar job position in pantry area
Ability to prepare salads, cold appetizers, and plating food in cold line
Skills in preparing dressings, vinaigrettes, dips, and herb-infused oils
Ability to perform meal-prep activities such as chopping vegetables, cutting fish and meat, and washing fruits
Knowledge of proper ingredient storage to keep them fresh and reduce food wastage
Ability to check food plating, temperature, and portions for all cold dishes
Knowledge of various cooking procedures and methods

Job Duties

Prepare recipes according to the manual and standard established
Verify that the ingredients prepared and selected for the dishes comply with the quality and standards of the brand
Responsible for the minor and major team that is provided to develop their functions
Participate in the briefings of the restaurant
Lift inventories of their production lines
Supervise the cleanliness of the kitchen
Operate the kitchen equipment according to the manufacturer’s instructions
Manage guest orders in a friendly, timely and efficient manner
Ensure knowledge of menu and all food products
Learn menus, recipes, preparation, and presentation
Stock and maintain designated food station(s)
Visually inspect all food sent from the kitchen
Ensure that each assembled dish meets the quality required by the brand in terms of flavor, portion, assembly, and image
Give the correct rotation to the use of the raw material
Properly store consumables and cooked foods according to the procedure
Ensure that all food is stored in proper containers and at proper storage and holding temperatures
Cook only sufficient food in advance to cover expected business volume and to maintain quality
Plan and prepare the day’s production
Prepare the list of raw materials for production the next day
Prepare all food needed by other kitchen departments which is best prepared by this department
Food for next shift and for the following day as required and directed by Supervisor
Practice correct food handling and food storage procedures according to federal, state, local and company regulations
Organize and keep the coolers clean and tidy
Keep your refrigerator and freezer area neat
Before leaving, deliver your area to the partner taking the next shift and in case of closing the chef in turn according to the established checklist
Verify and request supplies according to the service requirement, following the established procedure
Fulfill assigned tasks with the chef in turn
Carry out line work fulfilling requirements, work procedures and complying with hygiene standards
Make sure that before the closing of the restaurant all food is properly stored in its place and in the correct way
Use equipment and cooking resources efficiently to reduce unnecessary energy and water costs
Report any equipment failure
Report any anomaly on the property
Maintain the work area, including all counter tops, utensils, equipment, and refrigeration clean and following the sanitary regulations

Job Location

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