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Pantry Cook
Basilic Restaurant
217 Marine Avenue, Newport Beach, CA
Basilic Restaurant hiring Pantry Cook in Newport Beach, CA

Basilic Restaurant hiring Pantry Cook in Newport Beach, CA

Basilic RestaurantMore Info

Full Time • Hourly (Based on Experience) plus tips
Expired: May 29, 2022

Sorry, this job expired on May 29, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details
Experienced Pastry/Pantry Chef needed for French restaurant on Balboa Island

***Experience IS A MUST. Minimum 1 year as pantry chef. Please do not apply if you do not have experience***

Compensation: Hourly based on experience + tips
Days: Tuesday - Saturday
Hours: 2-10 pm
Experience: Minimum 1 year as pantry chef (references required) ; French cuisine/fine dining is a plus.

Send resume with relevant work experience, phone number and email address.

Compensation Details

Compensation: Hourly (Based on Experience) plus tips


Required Skills

Prepping Ingredients

Meat Cookery

Cleaning / Sanitation

Food Safety Knowledge

Basic Knife Skills

Pasta Cooking

Dressing Making

Plating and Presentation

Sauce Making

Positive Attitude

Communication

Meat Butchery

Work In a Fast-Paced Environment

Fish Butchery

Kitchen Equipment Use

Following Recipes

Taking Direction and Feedback

Prepping Food

Attention to Detail

Culinary Skills

Charcuterie and Cheese Board Arrangement

Dough Making

Read more


View Job Description

French

Upscale Casual

Following in the footsteps of his family, who owned and operated Restaurant de La Gare, a Hotel-Restaurant in Faoug (Canton de Vaud, a town in the French-influenced part of Switzerland) Bernard says that his desire to become a chef came the day he was born; "I was born in one of the rooms above the family restaurant. My first smell was that of food. It has been in my blood to become a chef since the day I was born."

Born and raised west of the Alps, Althaus brings an earnest French/Swiss sensibility to his cuisine.

Educated in Lausanne, he then served his apprenticeship at Restaurant Le Chalet Suisse, before coming to the U.S. where he served as head chef for French team of the 1970 America's Cup. He then continued this journey as a private chef on charters in the Caribbean before returning to Switzerland.

In 1990, Bernard and his wife, along with their two children, came to Newport Beach for the wedding of a family uncle. With plans of traveling the U.S. they purchased a motor home and traveled the country for a year. Like many, they found the combination of beautiful weather, ocean, and nearby access to skiing irresistible and too good to leave behind.

Soon thereafter, Althaus began cooking alongside fellow Swiss, Ernst Zingg, at The Celler in Fullerton, spent almost two years at Newport Beach's Pascal Restaurant, then over five years at Mezzanine At The Towers in Irvine before opening Basilic in 1997.

Althaus has since been spending most of his time perfecting his exquisite dishes and pleasing his clientele five nights a week on Balboa Island. At home he harvests his own organic garden to produce the fresh herbs used in his dishes (the name Basilic is the French word for basil- Althaus' favorite go-to herb for seasoning) and grows the yellow and red, organic, heirloom tomatoes found in the summer seasonal Special Tomato Salad. In the kitchen, he prepares each dish and every dish to-order, making sure each plate is served to perfection from the Swiss Onion Soup, the John Dory Filet, to the Crème Brûlée. He'll often make a quick appearance in the dining room to greet guests between seatings.