Restaurant Line Cook (Seasonal)

About the Role

A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking, and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine.

Responsibilities

• Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries, and sautés
• Selects cuts of meat, poultry, shellfish, fish, game, or vegetables to be used for frying or sautéing
• Plates menu items along with appropriate garnish
• Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations
• Performs other duties as required or assigned

Requirements

• 2+ years in a food preparation position
• Good knife skills and finger dexterity to use small tools and utensils adeptly
• Availability to work onsite with a flexible schedule often including evenings, weekends, and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending, and squatting
• Ability to work with commercial equipment including stand mixers, ovens, torches, etc.

Qualifications

• Degree from a culinary arts training program preferred

Benefits

• Medical, Dental, Vision Insurance
• Paid Time Off
• Paid Parental Leave
• 401K with match
• Free family meal daily
• Discounts at Eataly
• Referral bonus program

Pay

Pay range is set at $19 - $20 an hour.

Schedule

This is a seasonal position with an initial commitment of at least three (3) months. Upon successful completion of the seasonal period, there may be an opportunity to transition into a regular full-time position based on business needs, performance, and overall fit.