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Pizzeria Vetri - King of Prussia
Pizza Cook
Entry-Level JobVerifiedNo experience needed
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Based on Pennsylvania data
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What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$35,110 / year median in Pennsylvania
-5% projected decline
Job Description
At Pizzeria Vetri, we are passionate about crafting authentic Neapolitan-style pizzas with fresh, high-quality ingredients. Our commitment to excellence, hospitality, and culinary artistry creates a warm and energetic atmosphere where both our guests and team members feel at home. A Line Cook at Pizzeria Vetri is responsible for preparing high-quality food in a fast-paced, open-kitchen environment. Responsibilities include executing dishes with precision and consistency, while upholding the culinary standards and cleanliness expectations of the restaurant. This role requires attention to detail, strong communication skills, and the ability to work collaboratively as part of a professional kitchen team.
Role Qualifications:
- Previous experience as a line cook or in a similar culinary role preferred, especially in high-volume or scratch kitchens.
- Solid understanding of cooking techniques, knife handling, and kitchen safety.
- Ability to work efficiently in a fast-paced, team-oriented environment.
- Strong attention to detail, cleanliness, and food presentation.
- Willingness to learn and grow within a professional kitchen setting.
- Availability to work evenings, weekends, and holidays as required.
- Must adhere to proper grooming, hygiene, and uniform standards
WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
- Fast-paced kitchen with exposure to heat, cold, steam, and cleaning chemicals.
- Must be able to lift up to 50 lbs.
- Requires standing, walking, bending, lifting, and reaching for extended periods.
- May be required to assist in other roles within the restaurant, based on operational needs and cross-training.