At Coppa The Line Cook is responsible for working one of the following stations in the kitchen: Pasta, Garde Manager, Wood Oven. He/she will be in direct contact working alongside the Executive chef Brian Rae and Sous Chefs for all instructions on the station. The menu is constantly evolving based on seasonal ingredients. He/she should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The position requires and at least 1 year of kitchen experience.
Skills & Requirements:
- Uncompromising work ethic with a relish for new challenges
- Meticulous attention to detail
- Must have a stellar track record
What's in it for you? Working with new and exciting ingredients/techniques. We offer competitive pay and a benefits package, including dental/medical. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.
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Casual Dining, Restaurant Group
Coppa is an intimate enoteca tucked away on a quiet side street in Boston’s South End featuring Italian small plates by James Beard Award-winning Chefs Ken Oringer and Jamie Bissonnette.The restaurant features made-in-house pastas, pizzas, and a unique charcuterie program.
253 Shawmut Ave.
Boston, MA 02118