Born as a summer pop-up on an island in Portland, Maine, il Leone opened its first brick and mortar space in Park Slope, Brooklyn this past November. Since opening, our new restaurant and naturally leavened pizzas have been featured in the New York Times, Eater, Bon Appetit, New York Magazine/Grub Street, The Infatuation, Brooklyn Magazine and more.
Job description
We are looking for a Line Cook for our non-pizza line, primarily hot and cold appetizers and antipasto plates, with the opportunity to eventually train and learn the pizza side of the line as well.
This is an ideal role for someone pursuing a long-term career in kitchens/hospitality who is excited about the day-to-day work of cooking and the potential to grow with us long term.
Great vibes, a collaborative approach, the ability to multitask and thrive amid a high-energy, high-pressure environment are all very important.
Responsibilities:
-Prepare/fire multiple non-pizza menu items to Il Leone standards throughout a busy dinner service, maintaining consistency and quality.
-Keep a clean, organized and fully stocked station, restocking as needed throughout the night.
-Collaborate and communicate with FOH team and kitchen colleagues to ensure timely service and the best guest experience possible.
-Assist with prep of both pizza and non-pizza menu items prior to service.
-Maintain food safety/DOH standards throughout our operation.
-Help receive deliveries as needed.
-Daily setup and clean up.
-Learn pizza station stretching and topping techniques and assist with the pizza line as training progresses
-Assist with our dough program as needed including dough balling and feeding our sourdough starter (opportunities for the right candidate to be trained in dough production as well)
Experience working a busy kitchen line (especially Italian, pizza or pasta), or experience with sourdough/baking are a plus but not required!
Open to part time or full time for the right candidate.
Compensation
this position is: hourly, $20/hr +
Role requirements
Required skills
Experience working a busy kitchen line
experience with sourdough/baking
Advertisement