Line Cook

2 years

WHO ARE WE?

Cotogna is a dynamic restaurant aspiring to be the best neighborhood restaurant in the country. Featuring regional Italian fare, Cotogna means quince in Italian as a nod to its sister restaurant next door. Cotogna offers a seasonally and frequently changing menu of spit-roasted or grilled meats and game birds, house-made pastas, wood-oven pizzas, local seafood, salads, salumi and cheese, in the warm atmosphere of the restaurants refined urban design. A sophisticated yet playful cocktail program features innovative, ingredient-driven cocktails, and its celebrated all-Italian wine list is approachable yet eclectic.

POSITION REQUIREMENTS, KNOWLEDGE, AND ABILITIES

• The position entails daily mise-en-place , managing and executing a station during service, and practicing proper food storage and food handling skills
• Prepares all food items as directed in a timely and sanitary manner
• Follows recipes and presentation specifications as set by the restaurant
• Assisting with setting up and stocking kitchen stations
• Responsible for food prep and production according to recipes and direction given by management
• 1-2 years experience in a similar concept
• Must be able to comply with all health and safety standards .

We are an Equal Opportunity Employer committed to inclusion and diversity. We ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Compensation: Hourly ($21.00 - $23.00) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Commuter Benefits, Dining Discounts

Strong Culinary Skills

Daily Mise en Place

Food Preparation

Proper Food Storage and Handling Skills

Managing and Executing a Station During Service

Hands on Approach to Learning

Proper Food Storage and Food Handling Skills

Mise En Place

Preparing Food Items in a Timely and Sanitary Manner

Experience in Mise en Place

Following Recipes and Presentation Specifications

Station management

Setting Up and Stocking Kitchen Stations

Knowledge of Food Storage and Handling

Food Prep and Production According to Recipes

Food storage

Food Prep and Production

Food Handling

Ability to Follow Recipes

Recipe Adherence

Experience in Similar Concept

Stocking Kitchen Stations

Compliance With Health and Safety Standards

Prep and Production

Culinary Craftsmanship

Whole Animal Butchery

Pasta Making

Menu Development

Ingredient Sourcing

Supplier Relationships

Hands on Approach

Learning Mindset

Culinary Career Development

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