Pizzaolo/ Line Cook

Macello Cucina di Puglia is seeking a dependable and experienced Line Cook to join our kitchen team. The Line Cook is responsible for preparing and cooking menu items according to established recipes, portion standards, and presentation specifications.

This position focuses on the preparation and execution of appetizers, pasta dishes, seafood, meats, vegetables, sauces, and other assigned menu items. 

• Set up and fully stock the assigned cooking station before service.
• Prepare ingredients according to daily prep lists and chef instructions.
• Cook and plate menu items according to restaurant recipes and presentation standards.
• Work assigned stations such as sauté, grill, fry, pantry, pasta, or appetizer.
• Prepare proteins, seafood, vegetables, sauces, garnishes, and side dishes.
• Maintain proper portion sizes and consistent food quality.
• Coordinate with other cooks so all items for each table are completed together.
• Communicate clearly with the Chef, Sous Chef, expeditor, and kitchen team.
• Check the freshness and quality of ingredients before use.
• Follow proper cooking temperatures, cooling procedures, and food-storage requirements.
• Label, date, rotate, and store products according to FIFO procedures.
• Prevent cross-contamination and follow all allergen-handling procedures.
• Maintain a clean, sanitary, and organized workstation throughout the shift.
• Clean cooking equipment, utensils, counters, refrigeration units, and surrounding areas.
• Complete all assigned opening, closing, preparation, and cleaning duties.
• Monitor inventory and notify the Chef when ingredients or supplies are running low.
• Minimize food waste by following proper preparation, portioning, and storage procedures.
• Assist other kitchen stations during busy service periods.
• Follow all restaurant policies, recipes, and instructions from kitchen management.

• Previous line-cook experience in a professional restaurant kitchen is preferred.
• Experience with sauté, grill, fry, pasta, seafood, or pantry stations is preferred.
• Knowledge of basic cooking techniques and food preparation.
• Ability to follow recipes, plating guides, and preparation lists.
• Ability to work quickly and accurately in a high-volume kitchen.
• Strong attention to food quality, cleanliness, and presentation.
• Dependable, punctual, organized, and able to work as part of a team.
• Knowledge of food-safety and sanitation practices.
• Food Handler Certificate required or must be obtained within the required timeframe.
• Ability to communicate effectively with kitchen management and coworkers.
• Availability to work evenings, weekends, and holidays as required.

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to bend, reach, push, pull, and perform repetitive movements.
• Ability to safely work around ovens, grills, fryers, hot surfaces, steam, knives, and kitchen equipment.
• Ability to work in a hot and fast-paced kitchen environment.

The Line Cook is expected to consistently demonstrate:

• Proper food preparation and execution
• Consistent portioning and presentation
• Speed and accuracy during service
• Cleanliness and organization
• Proper food handling and sanitation
• Teamwork and professional communication
• Dependable attendance and punctuality
• Respect for restaurant equipment, policies, and coworkers

Full-time or part-time, based on restaurant needs.

Evening, weekend, and holiday availability is required.

• Paid time off
• 401(k) retirement plan
• Employee meals
• Consistent scheduling
• Supportive and professional kitchen environment.