Line Cook

Glorietta Line Cook Role

About Glorietta Trattoria

At Glorietta, everything starts with the table—creating a space that feels welcoming, relaxed, and quietly refined. We’re an Italian trattoria centered on handmade pasta, wood-fired cooking, thoughtfully crafted cocktails, and a value-driven cellar of Italian wines.

The food is rooted in tradition but shaped by the Mountain West, with a focus on craft, local ingredients, and bold, fire-driven flavor. We care about people who take pride in what they do; people who notice things, move with intention, and understand that hospitality is a skill you practice, not a script you follow.

What the role is all about

The Line Cook is part of the team that brings Glorietta’s food to life every night. This role is responsible for preparing and cooking dishes with consistency, care, and attention to detail—whether working the line, supporting prep, or helping the kitchen stay clean, organized, and ready for service.

You’ll work closely with culinary leadership and the rest of the kitchen team to keep service moving, uphold food and safety standards, and make sure every plate reflects the quality and intention behind Glorietta. This is a hands-on role for someone who takes pride in their station, communicates clearly, and knows that great kitchens are built on preparation, teamwork, and follow-through.

Who You Are

• You take real pride in your craft and care about the details, from prep to final presentation

• You stay calm and focused when the pace picks up and know how to keep your station moving

• You’re a strong teammate who communicates clearly, jumps in where needed, and understands that the whole kitchen succeeds together

• You respect recipes and standards while bringing consistency, urgency, and good judgment to every shift

• You notice what needs to happen next—restocking, cleaning, prepping, communicating—and act before it becomes a problem

• You care about cleanliness, organization, food safety, and treating ingredients with respect

• You’re dependable, coachable, and open to feedback because getting better is part of the work

What You’ll Do

• Prepare, stock, and maintain your station for service, including knife work, portioning, butchering, and other assigned prep

• Cook and plate menu items according to recipes, quality standards, and the direction of culinary leadership

• Coordinate closely with the Chef and kitchen team during service to keep food moving accurately, efficiently, and on time

• Communicate menu updates, allergies, special requests, low-stock items, and service needs clearly and promptly

• Maintain excellent food presentation, proper product rotation, and consistent portion control

• Follow all food safety, sanitation, workplace safety, and emergency procedures

• Keep work areas, equipment, and shared kitchen spaces clean, organized, and in safe working condition

• Support prep, dishwashing, receiving, and other kitchen needs as required to help the team deliver a strong service

Requirements

• Prior experience in a professional or commercial kitchen preferred; strong candidates with less experience and a willingness to learn are encouraged to apply

• Working knowledge of basic knife skills, food preparation, cooking techniques, and kitchen sanitation practices

• Ability to follow recipes, verbal direction, and established kitchen standards consistently

• Strong communication skills and the ability to work effectively as part of a fast-paced team

• High attention to detail, reliability, and a professional approach to food, coworkers, and the workplace

• Food handler certification, or willingness to obtain one as required

Other important details

• The base houely wage band for this role is $24 to $27 per hour.

• Work environment information:

• This is an on-site role in a fast-paced restaurant kitchen with exposure to heat, steam, open flame, sharp tools, cleaning chemicals, and occasionally loud noise.

• The person in this role may have to lift and carry up to fifty (50) pounds.

• The role requires frequent standing and walking and may include pushing, pulling, kneeling, bending, balancing, squatting, reaching, and stretching for extended periods during a shift.

• The schedule may include evenings, weekends, holidays, and other shifts based on business needs.

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

About Arbus Hospitality

Arbus Hospitality is a purpose-driven hotel management company based in Brooklyn, NY, co-founded by Stephen Chan and Erik Warner. The company is committed to creating collaborative relationships between hotels, employees, and the communities they serve. Backed by The Center for Responsible Hospitality, Arbus focuses on sustainable practices, ethical resource management, and empowering its diverse workforce to drive positive change. With a focus on innovation and environmental stewardship, Arbus Hospitality is shaping the future of hospitality.