Line Cook

About the RoleSalina 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 More detail about Salina - Porter Ranch part of No. 8 Hospitality, please visit

Created: 2026-02-01