Pantry Chef Position Available In Aiken, South Carolina

Pantry Chef Brinkley’s Chop House North Augusta, SC Job Details Part-time | Full-time $15 – $18 an hour 2 days ago Benefits Employee discount Flexible schedule Qualifications Food handling Culinary experience ServSafe Fine dining experience 5 years Sanitation Cooking Mid-level 3 years HACCP Plating Organizational skills Food industry Food preparation Knife skills Food safety Leadership Restaurant experience Kitchen stations Food Handler Certification Kitchen experience Full Job Description Pantry /

Larder Line Cook Location:

a

Brinkley’s Chop House, North Augusta, SC Reports To:

Executive Chef /

Sous Chef Job Type:

Full-time About Brinkley’s Chop House:

We are vibrant, chef-driven upscale New American steakhouse dedicated to delivering exceptional culinary experiences. We pride ourselves on our meticulously crafted menu, featuring fresh, locally-sourced ingredients, premium proteins, craft cocktails and amazing wines. While refined in atmosphere, our kitchen maintains a commitment to culinary excellence, precise execution, and innovative techniques. We are seeking a dedicated Pantry/Larder Cook who understands the importance of refined cold preparations and meticulous plating.

Job Summary:

We are seeking an experienced and highly skilled Pantry/Larder Line Cook to join our dynamic culinary team. This specialized role is crucial for executing all cold preparations, appetizers, salads, and charcuterie items with the precision and artistry expected in a fine dining environment, even within our casual tavern setting. The ideal candidate will possess a strong background in high-volume, quality-driven kitchens, an exceptional eye for detail, and a passion for pristine ingredients and elegant presentation.

Key Duties and Responsibilities:

I.

Cold Food Preparation & Execution:

Station Mastery:

Take full ownership and responsibility for the Pantry (Garde Manger/Larder) station, ensuring all cold appetizers, salads, crudos, tartares, and charcuterie preparations are executed to the highest standards.

Salad & Vinaigrette:

Prepare complex salads, dressings, and vinaigrettes from scratch, ensuring perfect balance of flavors and textures.

Plating & Garnish:

Execute elegant and consistent plating for all cold dishes, applying fine dining aesthetic principles to every plate. Meticulously prepare and apply precise garnishes.

Ingredient Expertise:

Demonstrate in-depth knowledge of all ingredients used on the pantry station, including various seafood, vegetables, cheeses, and charcuterie. II. Mise en

Place & Organization:

Daily Prep:

Accurately and efficiently complete all assigned daily mise en place tasks for the pantry station, including washing, chopping, slicing, portioning, and preparing components according to recipes and par levels.

Product Quality:

Monitor the quality and freshness of all ingredients at the station, ensuring proper rotation (FIFO), storage, and handling to minimize waste and prevent spoilage.

Station Setup & Breakdown:

Ensure the pantry station is fully stocked, organized, and immaculate before, during, and after service. This includes maintaining proper temperatures for all cold items.

Cleanliness & Sanitation:

Adhere strictly to all DHEC, HACCP, and internal food safety and sanitation guidelines. Maintain an exceptionally clean and organized workstation at all times. III.

Teamwork & Communication:

Communication:

Maintain clear, concise, and efficient communication with the Executive Chef, Sous Chef, and other line cooks regarding product availability, order flow, and special requests.

Pace & Flow:

Work efficiently and calmly during peak service periods, ensuring timely execution of orders without compromising quality or presentation.

Collaboration:

Contribute positively to a collaborative kitchen environment, assisting other stations as needed and fostering a spirit of teamwork.

Learning & Development:

Be receptive to feedback and eager to learn new techniques, recipes, and best practices from the culinary leadership.

Requirements:

Experience:

Minimum of 3-5 years of progressive line cook experience in a fine dining restaurant or high-volume, chef-driven establishment known for its quality and refined presentation. Specialized experience on the Garde Manger/Pantry station is essential Proven ability to execute complex recipes and uphold strict plating standards.

Skills & Knowledge:

Exceptional knife skills and precision cutting. Deep understanding of food safety and sanitation protocols (HACCP). A keen eye for detail and aesthetics in food presentation. Ability to work cleanly, efficiently, and calmly under pressure in a fast-paced environment. Strong organizational skills and ability to manage multiple tasks simultaneously. Solid understanding of ingredient quality, flavor profiles, and seasoning. Excellent communication and teamwork abilities. Ability to read and accurately follow recipes and portion control guidelines.

Certifications:

Current ServSafe Food Handler certification or equivalent required.

Physical Demands:

Ability to stand, walk, and move continuously for extended periods (e.g., 8+ hours per shift). Ability to lift and carry up to 50 lbs. regularly. Must be able to work in a hot, humid, and fast-paced kitchen environment. Requires frequent bending, stooping, reaching, and repetitive motions.

Availability:

Flexible schedule required, including evenings, weekends, and holidays, to meet the demands of a busy restaurant.

What We Offer:

Competitive hourly wage based on experience and skill. Opportunity to contribute to a highly respected, chef-driven culinary program. Employee discounts on food and beverages. Potential for professional growth and skill development within our kitchen. A collaborative and supportive work environment.

To Apply:

Please submit your resume and a detailed cover letter highlighting your specific experience on the pantry/garde manger station in fine dining environments and why you are interested in joining the culinary team at Brinkley’s Chop House to

Job Types:

Full-time, Part-time Pay:

$15.00 – $18.00 per hour Expected hours: 40 per week

Benefits:

Employee discount Flexible schedule

Shift:

8 hour shift Night shift

Experience:

cooking: 5 years (Required) Shift availability: Night Shift (Required) Ability to

Commute:

North Augusta, SC 29841 (Required) Ability to

Relocate:

North Augusta, SC 29841: Relocate before starting work (Required)

Work Location:

In person