Day Prep Cook (Pasta Focus) — San Francisco We’re looking for a day prep cook who actually understands pasta, not just someone who’s boiled it. This is a morning/early afternoon role supporting a busy, quality-driven kitchen with a serious pasta program. If you’ve worked clean, fast, and with intention—you’ll fit right in. What you’ll be doing: * Producing fresh pasta extruded and/or hand-rolled. * Dough mixing, resting, sheeting, cutting, portioning * Sauce prep, stocks, and foundational mise en place * Setting the line up for service so it runs clean and fast * Keeping your station tight—organization matters here What we’re looking for: * Real pasta experience (you’ve made it in volume, not just once in culinary school) * Speed without sloppiness * You show up on time, every time * You take pride in consistency—yesterday’s rigatoni should look like today’s * You don’t need to be micromanaged * You can handle repetition without cutting corners The details: * Day shifts (generally mornings into early afternoon) * Competitive hourly pay: $20–$25 DOE * Family meal * Room to grow if you want it This is not the job for you if: * You bounce every 3 months * You think prep is “beneath” you * You need constant direction * You’ve never worked with fresh pasta in a real kitchen This is the job for you if: * You care about craft * You like coming in and owning your station * You want to work with a team that takes food seriously but not themselves How to apply:
Reply with a short note about your experience and a resume.
Bonus points if you tell us what pasta you’ve made—and how. Or walk in between 2:30–3:30pm (ask for the Mitch or Mo). We’re not looking for perfect. We’re looking for reliable, skilled, and proud of the work.