Line Cook

Mangiare Italian Restaurant•Allouez, WI

47d•$19 - $26•Onsite

About The Position

Mangiare is a small, independent Italian restaurant in downtown Green Bay, serving dinner only. Our focus is simple: fresh, high-quality ingredients — sourced well and cooked well — with an Italian-region wine list to match. The whole kitchen crew is 5–6 people, so every cook here matters and nobody is anonymous. We are the sister restaurant to Republic Chophouse, same owners. You run a station. Mangiare runs three stations on a typical dinner service — pasta/sauté, grill, and antipasti/pantry — and adds a body on our busiest nights. You will be assigned a primary station, trained on it properly, and expected to own it: set up, execute through service, and close it clean. This is a small kitchen, which cuts both ways. You will learn faster here and you will be closer to the Head Chef than you would be in a big brigade. You will also be counted on, because there is no deep bench behind you.

Requirements

Previous experience as a line cook in a full-service, scratch kitchen preferred. Strong antipasti/pantry candidates with less experience will be considered and trained.
Italian or Mediterranean experience is a plus, but caring about ingredients matters more than a résumé.
Comfort cooking pasta to order and proteins to temperature, or a genuine willingness to be trained on both.
Consistency over flash. We are looking for cooks whose food is the same on a slow Tuesday as on a full Saturday.
Clear communication on the line, and the ability to take direction and correction in the middle of a rush.
Shows up on time, in uniform, ready to work. Punches in and out accurately.
ServSafe or Food Handler's certification, or willing to obtain it — we pay for it.
Available nights, weekends, and holidays.
Able to lift 30+ lbs and stand for 9+ hours in a hot kitchen.

Nice To Haves

If you want to learn butchery, say so. We intend to train cooks on it on purpose, and that skill is compensated.

Responsibilities

Complete all prep and setup for your assigned station before service, to the recipes and quantities you are given.
Cook to recipe, to spec, and to temperature — every time, whether it is the first ticket or the last.
Hold standard portion sizes. Portions are weighed or scaled, not eyeballed. Portion discipline is the single biggest thing a line cook controls in our food cost.
Check quality and freshness of your product, rotate stock, and label and date everything. Fresh ingredients are the whole point of our menu — we do not cook around tired product.
Regulate and verify temperatures on ovens, grills, and holding equipment.
Report waste to the senior on the line the same day it happens, with the item and the weight. We would rather know.
Communicate clearly and out loud through service — call your times, call your problems early.
Close your station at end of shift: garbage out, utensils and surfaces cleaned, product returned, stored, and labeled.
Keep your area safe and sanitary and follow all food-handling practices.
Respond to guest feedback with urgency and without defensiveness.
Learn a second station. In a kitchen this size, cross-training is not optional and we will train you deliberately, not by throwing you into it on a Saturday.