"It takes all types of dining concepts to make a world-class restaurant city. And so, from the envelope-pushers at Mulino a Vino, we have Italian dumplings and vitello-tonnato steamed bunsserved dim-sum style, plus a “bubble” bar and a gin-and-tonic bar all under one West Village roof." - Grubstreet/ New York Magazine
The Line Cooks are responsible for making sure that food is prepared to the exact specifications of the Raviolo's chef and customer. Line Cooks have to prepare the food, help the kitchen workers in the preparation of the food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. He/She also arranges, prepares and breaks downs the buffets and food displays while maintaining the uppermost hygienic standards.
- Set up stations and collect all necessary supplies to prepare menu for service.
- Prepare a variety of foods; meats, poultry, pasta, vegetable, and cold food items.
- Arrange sauces and supplementary garnishes for allocated station.
- Cover, date and correctly store all bits and pieces and food prep items.
- Notify chef in advance of likely shortages.
- Serve menu items compliant with established standards.
- Use food preparation tools in accordance with manufactures instructions.
- Close the kitchen correctly and follow the closing checklist for kitchen stations.
- Maintain a prepared and sanitary work area at all times
- Keep the work area fresh all through the shift.
- Make sure all storage areas are tidy and all products are stored appropriately
- Constantly use safe and hygienic food handling practices.
- Returns dirty food preparation utensils to the appropriate areas.
- Assist with all duties as assigned by the Chef.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Hands-on experience in garnishing, arranging, and serving food.
- Demonstrated ability to check freshness of food and ingredients prior to cooking.
- Knowledge of food safety and handling procedures.
- Well versed in cleaning work areas, equipment, utensils, dishes, and silverware.
- Able to work in a team environment and excellent ability to take direction.
- Self-motivated and organized.
- Eager to learn and try new things.
- Exceptional problem solving abilities.
- Committed to quality service and food and beverage knowledge
- Knowledge of the hospitality industry, especially in kitchen work.
- Italian restaurant(s) experience(s) is a plus.
- 3 Years experience preferred.
- Health Department certificate required.
- Must have some days available 9 am to 5 pm.
Food Handlers Certificate
Food Safety Knowledge
General knife handling
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Today, the creative team behind Mulino a Vino brings Manhattan another inventive and one of a kind destination, RAVIOLO – the new Italian “Dim Sum” inspired restaurant debuting in the West Village. Fun, hip, and contemporary, RAVIOLO offers a fresh way for today’s modern eater to enjoy classic Italian fare and exquisite drinks. Owner Paolo Meregalli, along with Consulting Chef Massimiliano Eandi from Mulino a Vino, has taken traditional Italian dishes and reconstructed them, fitting and wrapping each into various pasta dumplings or ‘ravioli’, Italian steamed ‘buns’ and ‘Bun-boloni’ (Italian savory donuts) —aka “Italian Dim Sum”— for mouth watering bite-sized dishes, ideal for today’s diners who want something easy, convenient and delicious. For the perfect pairing, Meregalli enlisted the talents of bartender Fabio Raffaelli, previously of Daniel and Del Posto, to craft the refreshing Italian inspired cocktail menu and worked closely with Sara Repetto of Mulino a vino to create the Bubble Bar program along with their DIY Gin & Tonic Menu. Each sparkling wine, drink and cocktail offered has been chosen and designed to compliment each dish and offer something for everyone.
RAVIOLO’s “Dim Sum” menu, crafted by Chef Eandi, features selections of classic Italian dishes transformed into various styles of dumplings and buns, separated into meat, chicken, fish and vegetarian sections. Chef Eandi also created his own versions of the steamed bun – one is an open-faced bun made with Italian bread and the other are filled “bun-boloni”. Because no Dim Sum menu is complete without noodles, the menu also features vibrant shareable pasta dishes that can also be playfully combined to create a customized dining experience. While the style of food at RAVIOLO has certainly taken cues from the Dim Sum Houses around NYC, it’s by no means Asian Italian fusion— it is strictly Italian. RAVIOLO was inspired by these eateries, evident by the style of food, the menu, (taking the format of an actual Dim Sum Menu where you select your pieces), the service, and presentation, each making for an exceptional dining experience.
RAVIOLO’s DIM SUM Menu Standouts include: (Avg. Price: 4 pieces for $6-$8)
• Amatriciana: Amatriciana Sauce in house-made tomato pasta topped with dried tomatoes
• and served with a cacio e pepe sauce
• Pollo e Patate: Slow-roasted chicken and potato in carrot pasta topped with fried potatoes and served with a smoked parmetier sauce
• Cacio e Pepe Bun-Boloni: Steamed buns filled with Cacio e Pepe topped with Pecorino and Black Pepper
• Vitello Tonnato Buns: Roasted veal with tonnato sauce, lettuce, and pickled onions inside house-made “steamed bun"
• Black Vongole: Black Spaghetti with Vongole Clam Sauce topped with Black Pepper and Fresh Parsley
Equally a spot to enjoy a crafted cocktail or delicious glass of bubbles, RAVIOLO’s drink program was designed to be as unique, fun and interactive as the food. Curated by cocktail consultant and bartender Fabio Raffaelli, the beverage menu at RAVIOLO is designed into three sections:
• Bubble Bar:
• Gin & Tonic Bar
• Specialty Cocktails
Embracing an Italian coastal inspired aesthetic with Asian accents and a nautical palate of blue, white and grey the decor at RAVIOLO is meant to evoke a sense of relaxation and comfort. The tan pinewood paneling, designed to look like a wall of bamboo, along with gold touches on the banquettes, two-top seating and tableware, help to tie all of the decor elements together. The result is a lovely and intimate 18-seat space that allows guests to unwind and enjoy the true stars of the show: the food & drink. During the warm weather, RAVIOLO opens the restaurant up to its outdoor sidewalk patio where guests can dine and drink outside, toasting this great new dining destination.
At RAVIOLO, Meregalli has created an entirely new experience for his guests: a place that reflects how today’s consumers like to eat & drink —quick, affordable and fun while also bringing to the table a new kind of way to indulge in Italian fare along with stellar drinks. And while the team feels they offer some of the very best of what New York has to offer, RAVIOLO is a spot meant to offer locals and tourist alike a great neighborhood locale where guests can always count on warm hospitality and stellar food and drink day and night.