Overview Line cooks are the kitchen. Every plate that reaches a table at Quello was cooked by someone standing on the line, and the guest's experience of the food is decided there and nowhere else. Quello is a coastal Italian restaurant in Greenwich, Connecticut, built around pristine seafood, handmade pastas, crudo, and elevated Italian classics. The cooking is precise and clean. There are no heavy sauces to cover a mistake and no long ingredient lists to hide behind. That makes this a demanding line and a genuinely good place to get better. We are hiring cooks for all stations, including garde manger and crudo, pasta, saute, grill, and prep. Tell us where you are strongest and where you want to grow. We are building a kitchen for the long term, and we promote from within. Essential Job Functions Execute your station to recipe and to spec, every cover, every service Complete daily prep accurately and on time Maintain mise en place and station organization throughout service Hold plate presentation, portion, temperature, and seasoning standards Follow all sanitation, labeling, rotation, and food safety procedures Communicate clearly on the line about timing, quantities, and product Handle allergen and dietary modifications carefully and confirm them before the plate leaves Complete opening and closing duties and leave the station better than you found it Keep equipment clean and report anything that is not working Key Knowledge, Skills, and Abilities Solid knife skills and sound fundamental cooking technique Sense of urgency and the ability to hold quality while moving quickly Consistency, which matters more here than flash Team-first attitude and willingness to help another station without being asked Ability to take direction and coaching well Understanding of basic food safety and cross-contamination Education and/or Experience Required 1+ year of professional line cooking experience, or completion of a culinary program Food handler certification, or the ability to obtain it before opening Preferred Italian, Mediterranean, or seafood-driven restaurant experience Fine dining experience Fresh pasta or crudo experience Genuine interest in Italian food and in learning the cuisine properly