Job Title: Lead Line Cook

Reports To: Sous Chefs and CDC

Roberta’s Culver City has been very lucky to have such a dedicated kitchen crew over the years.  As is inevitable, some of our people are moving on to new things soon, and we’ve got some shifts to fill. This position would primarily work evenings in the Back Kitchen, and would be great for folks who aspire to move up one day.  

- Fresh pasta - We  make fresh  noodles every day. Sometimes extruded, sometimes by hand, sometimes it’s lasagna.  

- Neapolitan style pizza - Dedicated pizza cooks mostly make pizza, but we love cross training pizza cooks and our more traditional line cooks.  

- 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.  

- 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