Restaurant Line Cook (Seasonal)

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.

• 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