Line Cook

At Pastini we are inspired by the farms, vineyards and waters of the Pacific Northwest, and are dedicated to serving up two of life's greatest pleasures... pasta and wine. We know that using fresh, local ingredients makes a difference to our guests and to our community. We source fresh produce, dairy, artisan breads, coffee, and meat locally and we handcraft each dish to order. Based in Portland, Oregon, our family of restaurants has blossomed and grown to eight wonderful restaurants around the State since we first opened in 2001.

We are hiring Line Cooks to join our team at Pastini Eugene. We seek reliable and friendly people with a passion for creating handcrafted food in an exciting, respectful, team environment... Genuine people who take pride in their work, have a positive attitude, and crave knowledge and growth.

We offer:

• health insurance, once eligible
• paid sick leave
• 401K
• flexible scheduling
• free shift meals and dining discounts
• tips from pool, average $4/hour above hourly rate
• local retail discounts
• competitive hourly rates
• part time and full time available
• full training available

Apply online or stop in anytime to apply in person!

Position Summary:

1. Responsible for correctly preparing all food items in a timely and sanitary manner. Follows all company procedures and policies as outlined in the employee handbook and related training materials.
2. Responsible for following all company standards for food recipe preparation, cooking technique and procedures using only approved specifications and recipe guides and materials.

Essential Functions:

1. Consistently arrives to work as scheduled, prepared to assume shift responsibilities
2. Consistently arrives to work well-groomed and in proper uniform
3. Ensures station is prepared for anticipated levels of business and assists coworkers, as needed
4. Demonstrates perfect knowledge of all portion & styling and prepares all items accordingly
5. Consistently meets all ticket time requirements
6. Maintains company cleanliness and sanitation standards
7. Understands & constantly practices product rotation
8. Records all waste on the waste sheet
9. Accomplishes all daily cleaning duties in a timely manner
10. Regularly demonstrates an understanding of health department regulations pertaining to basic hygiene and safe food handling
11. Follows all company safety requirements according to guidelines in employee handbook and line cook training manual
12. Complies with, and supports, all policies and procedures set forth by all MB Restaurants Employee handbooks and supplemental materials and the departmental training manual
13. Willingly, and with a positive attitude, follows direction of all management, including additional requests for sidework, cleaning, etc.
14. Complies with all required Break Policy as is outlined by BOLI and as directed by management

Qualifications

1. Is able to obtain valid food handler’s card.
2. Demonstrates and practices consistent, effective and proper hand-washing techniques as outlined by government Health Department agency and as directed by management.
3. Demonstrates and practices consistent, effective and proper food handling techniques as outlined by government Health Department agency and as directed by management.
4. Able to arrive to work on time, ready to start a scheduled shift
5. Displays a basic knowledge of restaurant operation
6. Displays a friendly, professional, and helpful attitude towards coworkers and management at all times
7. Demonstrates good time management skills by completing all tasks in a timely manner
8. Must be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.

Working Conditions and Environment

1. Must be able to work a variety of scheduled shifts, based on the needs of restaurant volume (example: late hours, holidays, weekends, etc.)
2. Must work well in a fast paced environment
3. Must work well under pressure
4. Must work unscheduled shifts on occasion as directed by managers and the needs of the company
5. Must attend all staff, kitchen staff and dishwashing staff meetings as scheduled by management

EOE