Pasta Maker

PASTA MAKER/PREP 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)