Lead Line Cook

A Pasta Bar is a modern Italian restaurant rooted in quality, technique and atmosphere.
For over 8 years, we have been established in New York City, in the heart of SoHo, building a strong identity based on consistency, discipline, and high standards. We are now expanding to Miami and are building a disciplined, professional kitchen team with strong execution and a passion for excellence.

We are looking for a skilled Lead Line Cook with solid experience and a strong passion for Italian cuisine, ideally with a focus on fresh pasta production and open kitchen service. This role is central in a fast-paced, high-performance environment where precision, timing, and consistency are essential.

The Lead Line Cook will be responsible for managing a key section of the kitchen, with a strong focus on fresh pasta execution, sauces, and hot line service, all within an open kitchen environment where guests can experience the full culinary process.

This is a hands-on role that requires strong technical ability, discipline, and the capacity to perform under pressure while maintaining the highest standards of quality and presentation.

You will work closely with Senior Sous Chefs and the Head Chef, contributing to the creation and development of new pasta dishes and seasonal menu items, while ensuring consistency and excellence throughout every service.

There is also opportunity to grow into other areas of the kitchen, including pastry and bread production, within a structured and evolving culinary team.

This position offers strong career growth within a young and expanding restaurant group, with clear pathways toward senior roles.

• Run the pasta / line section with full responsibility during service
• Execute fresh pasta dishes, sauces, and garnishes with precision and consistency
• Maintain high standards in plating, timing, and execution
• Prepare and organize mise en place for daily service
• Ensure strict FIFO, proper storage, labeling, and waste control
• Maintain sanitation standards in compliance with Florida Department of Health regulations
• Work efficiently under pressure in a high-volume open kitchen environment
• Collaborate with all kitchen stations to ensure smooth service flow
• Support Senior Sous Chefs in the development of new pasta-focused dishes
• Maintain full ownership of the station with discipline and attention to detail

• Minimum 2–3 years of experience in a professional kitchen (fine dining or high-volume preferred)
• Strong experience in fresh pasta production and line cooking
• Confident working in an open kitchen environment
• Solid understanding of kitchen operations and service execution
• Ability to stay organized, clean, and consistent under pressure
• Knowledge of portion control, food cost, and waste management
• Strong teamwork and communication skills
• Passion for Italian cuisine and modern pasta techniques
• Experience is required, but above all a strong desire to grow within a young and dynamic team
• Ambition to develop within a fast-growing restaurant group
• Valid Food Handler Certificate required