Line Cook

Grill & Pasta Line Cook

Gabriella’s Modern Italian is seeking an experienced and dependable Grill and Pasta Line Cook for a consistent Monday-through-Wednesday schedule.

This is a hybrid line position for a cook who is confident working both the grill and pasta stations in a high-volume modern Italian restaurant. Candidates must be able to properly cook steaks, chicken, seafood, and other proteins while also executing pasta dishes, sauces, and garnishes according to restaurant recipes and presentation standards.

The ideal candidate understands that working the line requires more than simply preparing individual dishes. This position requires strong ticket management, communication, organization, station preparation, and the ability to coordinate timing with the chef, expo, and other line cooks so complete tables are prepared and served together.

Candidates must be able to work with urgency while maintaining accuracy, consistency, food quality, and proper sanitation.

This position is specifically scheduled for Monday, Tuesday, and Wednesday. Applicants must be consistently available on all three days.

Grill Station Responsibilities:

• Prepare and cook steaks, chicken, seafood, and other proteins according to guest requests and restaurant standards
• Demonstrate a complete understanding of rare, medium-rare, medium, medium-well, and well-done temperatures
• Properly season, sear, grill, rest, slice, and plate proteins
• Use thermometers and proper cooking techniques to ensure accurate internal temperatures
• Monitor the grill carefully to prevent overcooking, undercooking, or inconsistent results
• Manage multiple proteins with different requested temperatures at the same time
• Communicate accurately with expo and the chef regarding cook times, delays, refires, and special requests
• Maintain proper handling and separation of raw and cooked products
• Follow all portioning, seasoning, and presentation specifications

Pasta Station Responsibilities:

• Prepare and execute pasta dishes according to established recipes and presentation standards
• Properly cook and finish pasta to the expected texture and consistency
• Heat, reduce, season, and finish sauces correctly
• Manage multiple pans and tickets during high-volume service
• Maintain proper sauce consistency, portioning, and plate presentation
• Coordinate pasta timing with proteins, appetizers, sides, and other components of each table
• Prepare pasta, sauces, garnishes, and station ingredients before service
• Monitor sauce and ingredient levels and communicate replenishment needs before running out

General Line Cook Responsibilities:

• Arrive prepared and on time for each scheduled shift
• Review prep lists, reservations, specials, large parties, and expected business levels
• Set up and fully stock the assigned station before service
• Ensure all knives, utensils, sauté pans, plates, ingredients, sauces, and supplies are ready
• Complete all assigned preparation accurately and efficiently
• Read, organize, and prioritize tickets during service
• Maintain awareness of total ticket times and communicate any potential delays
• Coordinate with the chef, expo, and other line stations so complete tables are ready together
• Follow all recipes, portion sizes, plating standards, and chef instructions
• Accommodate modifications and allergy-related requests according to restaurant procedures
• Communicate immediately when an item is unavailable, delayed, improperly prepared, or not meeting standards
• Inspect all food before it leaves the station
• Maintain consistency in taste, temperature, portioning, and presentation
• Properly label, date, rotate, cool, and store all food products
• Follow FIFO procedures and monitor product quality and shelf life
• Reduce waste through proper preparation, portioning, and product handling
• Maintain a clean, organized, and sanitary station throughout the shift
• Complete all opening, closing, breakdown, restocking, and cleaning responsibilities
• Assist with prep and other kitchen stations as directed by the chef
• Follow all health department, food-safety, sanitation, and workplace-safety standards

What We Are Looking For:

• Previous professional grill-station experience is required
• Previous professional pasta-station experience is required
• High-volume Italian restaurant experience is strongly preferred
• Strong knowledge of steak temperatures and protein preparation
• Ability to execute several pasta dishes quickly and consistently
• Ability to manage several tickets, pans, and proteins at once
• Strong understanding of timing and coordination between kitchen stations
• Ability to work with speed without sacrificing quality or accuracy
• Strong communication with chefs, expo, and other cooks
• Ability to follow recipes and plating standards consistently
• Reliable attendance and punctuality
• Professional attitude and strong work ethic
• Ability to remain calm and focused during busy service
• Willingness to assist the kitchen team beyond the immediate station when needed
• Must be consistently available Monday, Tuesday, and Wednesday

Physical Requirements:

• Ability to stand for extended periods in a hot kitchen environment
• Ability to work around open flames, hot surfaces, boiling water, sharp tools, and commercial kitchen equipment
• Ability to bend, lift, reach, and carry food products and kitchen supplies
• Ability to lift and carry pots, pans, ingredient containers, and cases of product
• Ability to maintain a clean and safe station during high-volume service

This is an excellent opportunity for an experienced line cook seeking a dependable three-day schedule while working in a professional, high-volume kitchen.

Job Type: Part-time to Full Time
Schedule: 3-4 Days
Work Location: In person