Pasta Maker

Riva Mare•North Charleston, SC

11h

About The Position

As a Pasta Cook, you will prepare, maintain, and cook homemade pasta and oversee pasta production to ensure high-quality products. The role includes making pasta and bread daily according to Indaco recipes and standards, preparing and cooking cuisine to established portion sizes and quality standards, maintaining sufficient food supplies at line stations, and keeping the kitchen and workstation clean and sanitary. The Pasta Maker also supports general food preparation, follows kitchen closing procedures, attends scheduled employee meetings, and may learn wood-fire cooking and whole-animal butchery techniques.

Requirements

At least 2 years of kitchen preparation and line cook experience.
Ability to prepare, make, and cook various styles of pasta from scratch.
Basic understanding of professional cooking and knife handling skills.
Basic food cost knowledge.
Knowledge of kitchen safety, sanitation, and food handling procedures.
Availability to work nights, weekends, and holidays.
Ability to speak, read, and understand basic cooking directions.
Ability to communicate clearly with managers, kitchen employees, and restaurant employees.

Responsibilities

Prepare homemade pasta and bread daily.
Create different pastas according to Indaco recipes and standards.
Check pasta products consistently and adjust methods to achieve high-quality pasta.
Prepare cuisine accurately and efficiently according to standard portion sizes, cooking methods, quality standards, and kitchen policies and procedures.
Follow DHEC cleanliness and sanitation regulations.
Stock and maintain sufficient food products at line stations for smooth service.
Maintain a clean and sanitary workstation, including kitchen equipment and refrigeration equipment.
Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or maintaining them.
Follow proper plate presentation and garnish setup for all dishes.
Assist with food preparation assignments during off-peak periods as needed.
Close the kitchen properly, follow the kitchen-station closing checklist, and assist others with closing.
Attend scheduled employee meetings and bring suggestions for improvement.