Pasta Maker

JOB OVERVIEW

The Pasta Maker/Prep is responsible for preparing fresh, high-quality pasta and supporting daily kitchen production. This role plays a key part in maintaining the quality, consistency, and efficiency of our production. The ideal candidate is detail-oriented, efficient, and passionate about artisanal food production.

DUTIES AND RESPONSIBILITIES:

• Prepare both fresh and extruded pasta doughs and shapes according to established recipes and standards
• Prepare and portion pasta fillings, sauces, and other ingredients needed for production
• Pack and label internal production orders accurately and efficiently
• Operate and maintain pasta-making equipment
• Assist with daily food production, including sauces, fillings, and other prepared items
• Ensure consistency, quality, and presentation of all products
• Follow all food safety and sanitation guidelines (FIFO, labeling, storage, etc.)
• Maintain a clean, organized, and efficient workspace
• Assist with inventory, prep lists, and production planning
• Support kitchen operations as needed
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Follow sanitation guidelines set forth by Health Department
• Attends all scheduled employee meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.

WORKING CONDITIONS AND EXPECTED BEHAVIORS

• Work schedule will may vary between early morning to late evening, weekends and holidays
• Shifts will range from 6 – 8 hours and you may at times be asked to work overtime
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

QUALIFICATIONS

• High school diploma or equivalent.
• Must be at least 18 years of age.
• Previous kitchen or food production experience preferred (pasta-making experience a plus)
• Ability to work in a fast-paced environment while maintaining attention to detail
• Strong organizational and time management skills
• Ability to follow recipes and instructions precisely
• Team-oriented with a positive attitude
• Food Handler Certification required

PHYSICAL REQUIREMENTS

• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to ascend and descend up to 2 floors of stairs.
• Comfortable working in a kitchen environment (heat, sharp tools, etc)