Pasta Cook

Pasta Prep Cook

The Pasta Prep Cook supports the daily production and execution of the pasta and bread program for Andros Taverna and Mano a Mano. This role is responsible for preparing fresh pastas, doughs, breads, and supporting mise en place for service, while maintaining a clean, organized, and efficient prep station. The Pasta Prep Cook works closely with the culinary team to ensure all pasta and bread items are produced consistently, with precision and attention to detail, upholding quality standards across both concepts. This position also ensures proper food handling, storage, and sanitation practices in accordance with all applicable federal, state, and Cook County regulations.

General expectations include upholding the core values and hospitality standards of Eat Well Hospitality, performing all duties with professionalism, efficiency, and attention to detail, maintaining a clean, organized, and safe pastry work environment, communicating clearly and respectfully with chefs and all kitchen team members, following all recipes, prep lists, and kitchen procedures, maintaining positive and respectful working relationships with all team members, demonstrating reliability, accountability, and a strong work ethic.

Duties and responsibilities include preparing daily pasta production including baked goods, breads, and dessert components, assisting with brunch pastry items such as breakfast pastries, quick breads, and other baked goods & pasta prep, preparing pasta components including creams, mousses, fillings, stuffed pasta, dough, maintaining a clean, organized, and well-stocked pastry station throughout each shift, following proper storage, labeling (including date and allergen labeling), and FIFO rotation procedures at all times, assisting with receiving, inspecting, and organizing pastry ingredients and supplies, following all food safety and sanitation guidelines in compliance with federal, Illinois, and Cook County regulations, maintaining clean equipment, tools, and workstations throughout and at the end of every shift, following proper temperature control, storage, and HACCP procedures for all pastry items, completing required food safety documentation as directed by management, assisting with pasta preparation for special events, catering, and private dining, supporting kitchen team during high-volume service periods as directed, performing other duties as assigned by culinary leadership.

Qualifications include previous experience in pasta production, bread making, or kitchen prep preferred; entry-level candidates with culinary training will be considered, knowledge of basic pasta techniques, dough handling, and bread production, ability to follow recipes, prep lists, and production sheets, as well as written and verbal instructions with accuracy, strong attention to detail, organizational skills, and the ability to prioritize in a fast-paced kitchen environment, ability to work a flexible schedule including early mornings, evenings, weekends, and holidays, reliable, punctual, and able to maintain regular attendance — an essential function of this role.

Education includes high school diploma or equivalent preferred; relevant work experience may be considered in lieu of formal education, culinary or pastry training (vocational, certificate, or degree program) is beneficial but not required, ServSafe Food Handler Certification or equivalent required within 30 days of hire (or as required by Cook County Department of Public Health).

Physical demands include ability to stand and walk for extended periods - up to 8–10 hours per shift, ability to regularly lift, carry, push, or pull items weighing up to 50 lbs.; ability to push and pull equipment (e.g., sheet pans, speed racks, mixer bowls) weighing up to 250 lbs., ability to work in varying temperature environments, including hot kitchens (up to +110°F) and cold storage or freezer areas (as low as -10°F) for extended periods, ability to bend, stoop, squat, reach, and perform repetitive hand and wrist tasks throughout a shift, requires standing, walking, grasping, writing, and near vision for recipe reading and detail work, must be able to work in limited spaces and move between kitchen areas on a timely basis during service.

Work environment includes work is performed primarily in the kitchen environment at Andros Taverna / Mano a Mano, with exposure to hot ovens, open flames, refrigeration units, freezers, and kitchen equipment. The noise level is moderate to high during service periods. The pace is fast and physical stamina is required. This position requires flexible scheduling, including early morning start times for brunch and/or pastry production, as well as evening service, weekends, and holidays based on operational needs.

Grooming standards include all employees are expected to maintain a neat, clean, and well-groomed appearance in accordance with Eat Well Hospitality standards as outlined in the Employee Handbook.

Language skills include ability to read and follow recipes, prep lists, production sheets, and general kitchen documents. Ability to communicate clearly — verbally and in writing — with chefs, kitchen team members, and management. Ability to understand and respond to verbal instructions and questions in a kitchen environment.

Overtime & compensation — non-exempt includes this position is classified as non-exempt (hourly) under the Fair Labor Standards Act (FLSA) and the Illinois Minimum Wage Law. Pastry Cook employees are eligible for overtime pay at 1.5 times their regular hourly rate for all hours worked in excess of 40 in a workweek. Compensation will meet or exceed the applicable Cook County minimum wage. Eat Well Hospitality does not apply a tip credit to the wages of back-of-house employees.

Compliance notices — Cook County, Illinois includes equal employment opportunity, at-will employment, FLSA classification & overtime eligibility, reasonable accommodation, meal & rest breaks, job description disclaimer.