About the Role
Salina is seeking experienced line cooks with skills in classic Italian cookery, pasta execution, pizza production, and grilled or roasted meats. This role requires discipline on the line, clean prep habits, and the ability to work with fresh, high-quality imported and house-made ingredients. Candidates must be comfortable operating in a high-volume, premium-casual environment.
Responsibilities
Cook pasta, proteins, vegetables, and pizzas according to the recipe and spec
Manage a station cleanly through setup, service, and breakdown
Follow timing standards for firing pasta with meats and shared entrées
Operate wood-fire, deck, or stone ovens for pizza production (training provided if needed)
Maintain prep lists, labeling, rotation, and storage
Uphold sanitation, temperature logs, and food-handling safety
Communicate clearly with the expo, sous chef, and fellow cooks during service
Assist with batch sauces, stocks, and house Italian fundamentals when assigned
Support teamwork across sauté, grill, and pizza stations
Requirements
2-4 years line-cook experience; Italian or Mediterranean preferred
Pizza experience is a plus
Knowledge of pasta doneness, meat temperatures, and oven management
Ability to handle volume while maintaining consistency
Solid knife skills, portioning accuracy, and seasoning discipline
Ability to work nights, weekends, and holidays
Professional attitude and willingness to learn
Preferred (Not Required)
Experience with dough handling, stretching, or pizza oven work
Familiarity with Italian ingredients (Parmigiano-Reggiano, pecorino, guanciale, San Marzano, etc.)
Ability to multitask between grill, sauté, and finishing stations
Opening Team Expectations
Reliable attendance during training
Commitment to cleanliness, prep discipline, and standardization
Desire to grow with the restaurant
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