When you walk into one of our restaurants, you are met with a
warm smile and the promise of an amazing Italian meal! Our menu
features fresh, prepared-to-order classic dishes from regional
Italian recipes and the ambiance mirrors that of a lively family
gathering. The common ingredient that creates our comforting Guest
environment is the wonderful family, just like we nurture our
dishes, we nurture our family members. We want YOU to be one of our
A Line Cook is an hourly, non-exempt Family Member who reports
directly to the Executive Chef. The Line Cook provides quality
service in all areas of food production for menu items and specials
in designated outlets in accordance with company standards.
Maintain organization, cleanliness, and sanitation of work areas
Essential Job Duties:
Demonstrates and shares a solid knowledge of the menu, and
ensures proper preparation of all food items to consistently meet
Demonstrates knowledge of all menu items, recipes, and
Quickly learns new recipes, cooking techniques, and menu
Follows recipes to ensure consistency in food.
Accurately answers guests' and family members' questions
regarding the menu.
Contributes to food cost management through attentive dating,
labeling, and rotation of inventory.
Follows prep sheet to ensure proper amounts and limits
Maintain complete knowledge of property layouts,
table/seat/station numbers, proper table setups, room capacity, and
hours of operation, price ranges, and dress codes.
Maintains complete knowledge of all menu items, prices,
preparation methods, cook time, major ingredients, quality
standards, taste, the appearance of products, texture, serving
temperature, garnish, and plate presentation.
Ability to be well organized, maintain concentration, and think
clearly when providing service to multiple guests within any given
period of time.
Ability to endure abundant physical movements throughout the
Ability to perform job functions with minimal supervision.
Maintain and strictly abide by state sanitation/health
regulations and Company standards of operation.
Meet with Chefs to review assignments, anticipated business
levels, changes, and other information pertinent to the job
Inspect cleanliness and organization of line workstations;
rectify deficiencies and maintain throughout the shift.