- have excellent knife skills
- experience on multiple stations in the kitchen
- have knowledge of cooking procedures, safety and sanitation
- be able to lift 25 lbs or more
- preparing and executing key components of dishes
- ensuring quality of product and accuracy
- supporting other cooks
- Flexible schedules with weekend and holiday availability
- Minimum one year in a New York or similar kitchen
- Knowledge of Italian food a plus
- Food handler permit a plus but not required
- Good people with a humble attitude
1. Clock in with changed uniform ready to work
2. Check your station over for any possible shorts
3. Talk with your AM/PM counterpart to make sure you have good direction for the beginning of your shift
4. If you cannot find something ask the chef or sous chef to help you do not take it on your own to 86 something
5. Set your station for service with backups so you have as little running around to do as possible.
6. Keep your station clean at all times
7. Make sure there is a sanitation bucket with bleach on your station so that it is 2 quarts of water to ½ cap of bleach. Test that it is 100 parts per million with the test strips located by the dishwashing machine or by the phone.
8. Always make sure you have a hat on gloves ready and tasting spoons on your station.
9. Keep towels dry or in sanitation bucket with water and bleach.
10. Make sure salt, pepper, oil, wine and dressings are full before the start of service.
11. Keep the low boys top closed when not in service
12. Make sure the thermometer is in the fridge and recording proper temperature
13. No eating on the station.
14. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
15. As you are cooking and you find something wrong with the food and or presentation do not send it out
16. Keep all tools dry at all times and clean the tools as you go. There is to be no dirty spoons on the station.
17. When specials are change always have a sample up and ready at 11:30am for Lunch and 5:25 for dinner
18. Always have family meal ready for 11:15am for Lunch and 5:15pm for Dinner.
19. When it is time to break down ensure the low boys up stairs are emptied out and left with as little product as possible and they are thoroughly wiped down.
20. Make sure you set the next person on the shift for success ie. Refill squeeze bottles top off stations with fresh ingredients.
21. You are responsible for your immediate area the stove in front of you is to be wiped down as well as your lowboy.
22. The breakdown of ingredients or left overs are to be wrapped and brought downstairs, or discarded and emptied for the dishwashers.
23. All labels are to be removed from any quart container or container before given to the dishwasher.
Owns Knives, Fish Cutting Experience, Sushi Rolling Experience, Pastry Experience, NYC Restaurant Experience (1+ Years), Culinary Degree, Able to Stand for 5+ Hours, Able to Lift/Carry 30+ lb. Materials, Speaks Spanish, Ability to read, write & speak fluent English, ServSafe / Food Handlers Certification, Able to Work Weekends, Reliable Transportation
Rubirosa is Angelo (AJ) Pappalardo's family-run neighborhood Italian-American restaurant and pizzeria.
AJ has preserved his family’s 53 year old thin-crust pizza recipe. The family recipe originated in 1960 at Joe and Pats pizzeria in Staten Island which is the namesake pizzeria of AJ's father Giuseppe.
The flagship pizza at Rubirosa is complimented with Chef Al DiMeglio's take on Italian-American classics featuring a wide array pasta made fresh in house daily. Rubirosa features a unique Italian focused wine, cocktail and spirits program by General Manager/Wine Director Bari Musacchio and talented bar staff.
Rubirosa is located in the heart of Nolita and its clientele bridges the gap between the old and new neighborhood regulars. Rubirosa's homey and comfortable atmosphere welcomes every occasion, from a family-style group dining to drinks and antipasti at our cozy bar.