Cook

Via Vite: A Taste of Italy in the Heart of Cincinnati. Located on Fountain Square, Via Vite offers a contemporary Italian dining experience that delights the senses and transports you to Italy. Chef Cristian Pietoso's passion for Italian cuisine is evident in every dish. We are currently looking for line cooks to help facilitate an unforgettable experience for our guests.Pasta CookA Pasta Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in CPIR’s exciting, high-volume kitchens.Entrée CookAn Entrée Cook will prepare high-quality food items to order while exceeding guests’ expectations by following recipe and presentation guidelines. An Entrée Cook will ensure special guest requests are accommodated while delivering the same high-quality standards. An Entrée Cook coordinates food orders to support timely and efficient delivery to the table and ensure proper food safety and sanitation standards are upheld for guest safety.Hours: Approximately 3pm-11pm. Part Time and Full Time availablePay: $20-23/hr.Benefits: 70% employer coverage Medical, Dental, and Vision Insurance for full time employees (30+ hours weekly). 401k available after 1 year of employment.Pasta Cook:Duties & Responsibilities:Follow and fulfill the duties given by the Corporate Chefs, CDC or Sous Chef.Work with a variety of handmade pastas from various regions of ItalyKeep stations clean and well stocked with the ingredients required to cook the dish that they are asked to prepare• Prepare authentic and creative pasta and risotto dishes while maintaining CPIR quality standards • Strive to develop high quality, innovative and original pasta menu offerings for our guestsTrain and develop other culinary team members on the art of pasta makingAssist with tasks from CDC, Sous Chef, and/or General ManagerDevelop and follow recipes, portion controls and presentation specification as set by the restaurantClean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety, hygiene, and other health and safety guidelinesOther duties or responsibilities as assigned or requiredEntrée Cook:Duties and responsibilities:Food preparation and portioning prior to service.Maintaining a clean and sanitary work environment.Cooking and preparing all menu items in accordance standards set by the Corporate Chefs, CDC, and Sous ChefsUnderstanding of cooking methods, ingredients, and equipment.Experience in full-service restaurant is required.Complete working knowledge of meat temperatures (Rare, MR, MED, MW, Well done) with high accuracy.Complete opening duties, set up workstation with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the CDC and/or Sous Chef of any supplies that need to be requisitioned for the day’s tasks and transport supplies from the Storeroom and stock in designated areasAssist other Cooks wherever required to ensure optimum service to guestsBreakdown workstation and complete closing duties return all food items to the proper storage areasRotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locationsApply advanced knife skills required for serviceMaintain an exceptional menu knowledge and attention to detail with plate presentationPrepare both hot and cold items and demonstrate a variety of cooking techniquesMaintain solid knowledge of all food products and is able to skillfully apply culinary techniquesRead, measure, and execute recipes #J-18808-Ljbffr