Job Title: Lead Line Cook

Reports To: Sous Chefs

Roberta’s Culver City has been very lucky to have such a dedicated kitchen crew over the years with very little turnover.  As is inevitable, some of our people are moving on to new things in the Spring, and we’ve got some shifts to fill - especially in pizza world where we’re busiest.  Here’s a list of what we offer since we’ll probably be hiring more than 1 person. 

- Neapolitan style pizza - Being the Friday night oven cook at Roberta’s means you can cook pizza anywhere on planet Earth. Our doughs are all naturally leavened, so if you’re comfortable with a thermometer and a scale, you’ll fit right in. Dedicated pizza cooks mostly make pizza, but we love cross training pizza cooks and our more traditional line cooks.  @anconagram takes all things pizza pretty seriously, so not a lot of cutting corners - that’s okay; they’re round!

- Composed farmer’s market dishes - and Santa Monica farmer’s market runs twice per week, so if that’s your jam, we’d love to talk.  @eatblanca loves veggies as much as meat.

- Dry aging and charcuterie - beef striploins age between 70 and 100 days We age pork middles, duck, sometimes lamb.  Mostly cooked off the wood grill, but sometimes roasted.  Our burger is ground daily and cut with dry-aged beef fat. We’ve cured prosciutto, ‘nduja, copa, lardo, pancetta, duck prosciutto in the past and are open to new ideas.

- We love projects and we love to grow our menu.  Pickles, vinegars, garums, fermented stinky stuff - If you have an idea for a project, let’s talk. 

- Health insurance after 90 days, staff discounts, and world travel for the A-students. 

QUALIFICATIONS:

- Should have at least 1 year of kitchen experience and think of this as their career - though a good attitude is the most important skill of all.

- Pride in how clean and efficient you work - it’s a small space that cranks out a lot of food

- Works hygienically - open kitchen standards apply

- Must be able to stand on their feet for 8+ hours and lift 50lbs

Opened in Brooklyn, New York in 2008, Roberta’s changed the pizza game. They quickly became a mecca for pizza and culture. Shortly after, they opened Blanca, which received 2 Michelin stars. Roberta’s does high profile pop ups in NYC, LA, Miami among other cities.