Required Years of Experience
A Pasta Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards.
Responsibilities & Duties:
Sets up station according to restaurant guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set by the restaurant.
Restocks all items as needed throughout the shift.
Cleans and maintains station while practicing exceptional safety, sanitation and organizational skills.
Has understanding and knowledge of how to properly use and maintain all equipment in the station.
Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.
Performs additional responsibilities as requested by the Chef, Sous Chef.
Prepare a variety of food: Meat, seafood, poultry, vegetables and cold food items.
Cover, date and correctly store all food preparation items.
Use food preparation tools accordance with the manufactures instructions.
Close the kitchen correctly follow the closing protocol made per station.
Assist all duties assigned by the Executive Chef or Sous Chefs.
Professional communication skills are required.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated and organized.
Commitment to quality service, and food and beverage knowledge.
Compensation: Hourly ($18.00 - $20.00)
Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Potential Bonuses, Dining Discounts
Clean Work Habits
Advanced Knife Skills
Food Safety Knowledge
200 Covers Per Night
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Casual Dining, Upscale Casual
Part of Amici Hospitality
SINCE OPENING IN 2007 OSTERIA HAS BECOME ONE OF THE COUNTRY’S MOST CRITICALLY ACCLAIMED ITALIAN RESTAURANTS, EARNING CHEF JEFF MICHAUD THE 2010 JAMES BEARD FOUNDATION AWARD FOR “BEST CHEF: MID-ATLANTIC” FOR HIS WORK HELMING THE KITCHEN.
SIGNATURE DISHES INCLUDE CHICKEN LIVER RIGATONI WITH CIPOLLINI ONIONS AND SAGE; THE LOMBARDA PIZZE WITH BAKED EGG, BITTO CHEESE, MOZZARELLA AND COTECHINO SAUSAGE; AND THE HOUSE-AGED RIB-EYE “FIORENTINA” FOR TWO. COMPLEMENTING THIS MENU IS A FINE SELECTION OF WINE, HANDCRAFTED COCKTAILS AND CRAFT BEER.
CLASSICALLY DESIGNED TO HAVE A WARM, EVOCATIVE AESTHETIC IN AN INDUSTRIAL SETTING, OSTERIA’S SPACIOUS DINING ROOM, GLASS-ENCLOSED PATIO AND PRIVATE DINING ROOMS—INCLUDING A CHEF’S TABLE—MAKE IT THE PERFECT PLACE FOR OCCASIONS OF ALL SCOPES AND SIZES, WHETHER IT’S A QUIET NIGHT OUT WITH FRIENDS AND FAMILY, OR A BOISTEROUS CELEBRATION WITH DOZENS OF GUESTS.
Chef / Owner