Coda Di Volpe is currently hiring for our summer and fall seasons. We are looking for aspiring culinarians who want to become integral part of a great restaurant where they can hone their craft.
Daily projects that make up the fabric of our kitchen include but are not limited to:
Salami and Sausage Making (we have a city approved HACCP curing chamber)
Wood fired cooking and pizza making (Stefano Ferrara brick oven from Naples Italy)
Pasta Making (all pastas served in house are made by hand)
Dough work (Foccacia, Ciabatta, Panuzzi, Pizza dough)
Whole Animal Butchery (Lamb, Goat, Pork, Rabbit, game bird)
Ragus, Sugos, Sauce Work
Local Farmer Relationships
Continuing Food and Wine Education
Vegetable Breakdown and Utilization(i.e. cook like an Italian Grandmother)
Well qualified individuals are encouraged to apply on Culinary Agents or directly with Chef Chris Thompson at [email protected]
Advanced Knife Handling
Dough Making / Portioning
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Coda Di Volpe is a southern Italian restaurant focusing on the cuisine and libations of Italy's lesser explored south. From Sicilian inspired seafood based pastas to a full butchery and meat curing program to authentic Neapolitan wood fired pizza, Coda Di Volpe is a nod to the true soul of Italian cooking.