Pasta Cook

Eat Well Hospitality

JOB DESCRIPTION

Andros Taverna / Mano a Mano  | Cook County, Illinois

Job Title:

Pasta Prep Cook

Department:

Culinary

FLSA Status:

Hourly, Non-Exempt

Reports To:

Executive Chef, Pastry Lead, General Manager

Location:

Andros Taverna | Mano a Mano

Compensation Range

$19-$26 Hourly

Emp. Type:

Full-Time / Part-Time

Schedule:

Varies — see Work Schedule below

POSITION SUMMARY

The Pasta Prep Cook supports the daily production and execution of the pasta and bread program for Andros Taverna and Mano a Mano. This role is responsible for preparing fresh pastas, doughs, breads, and supporting mise en place for service, while maintaining a clean, organized, and efficient prep station. The Pasta Prep Cook works closely with the culinary team to ensure all pasta and bread items are produced consistently, with precision and attention to detail, upholding quality standards across both concepts. This position also ensures proper food handling, storage, and sanitation practices in accordance with all applicable federal, state, and Cook County regulations.

GENERAL EXPECTATIONS

• Uphold the core values and hospitality standards of Eat Well Hospitality.
• Perform all duties with professionalism, efficiency, and attention to detail.
• Maintain a clean, organized, and safe pastry work environment.
• Communicate clearly and respectfully with chefs and all kitchen team members.
• Follow all recipes, prep lists, and kitchen procedures.
• Maintain positive and respectful working relationships with all team members.
• Demonstrate reliability, accountability, and a strong work ethic.

DUTIES & RESPONSIBILITIES

Pasta Production

• Prepare daily pasta production including baked goods, breads, and dessert components.
• Assist with brunch pastry items such as breakfast pastries, quick breads, and other baked goods & pasta prep
• Prepare pasta components including creams, mousses, fillings, stuffed pasta, dough
• Assist with pasta preparation and storage

Kitchen Organization

• Maintain a clean, organized, and well-stocked pastry station throughout each shift.
• Follow proper storage, labeling (including date and allergen labeling), and FIFO rotation procedures at all times.
• Assist with receiving, inspecting, and organizing pastry ingredients and supplies.

Food Safety & Sanitation

• Follow all food safety and sanitation guidelines in compliance with federal, Illinois, and Cook County regulations.
• Maintain clean equipment, tools, and workstations throughout and at the end of every shift.
• Follow proper temperature control, storage, and HACCP procedures for all pastry items.
• Complete required food safety documentation as directed by management.

Additional Responsibilities

• Assist with pasta preparation for special events, catering, and private dining.
• Support kitchen team during high-volume service periods as directed.
• Perform other duties as assigned by culinary leadership.

QUALIFICATIONS

• Previous experience in pasta production, bread making, or kitchen prep preferred; entry-level candidates with culinary training will be considered.
• Knowledge of basic pasta techniques, dough handling, and bread production.
• Ability to follow recipes, prep lists, and production sheets, as well as written and verbal instructions with accuracy.
• Strong attention to detail, organizational skills, and the ability to prioritize in a fast-paced kitchen environment.
• Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays.
• Reliable, punctual, and able to maintain regular attendance — an essential function of this role.

EDUCATION

• High school diploma or equivalent preferred; relevant work experience may be considered in lieu of formal education.
• Culinary or pastry training (vocational, certificate, or degree program) is beneficial but not required.
• ServSafe Food Handler Certification or equivalent required within 30 days of hire (or as required by Cook County Department of Public Health).

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions in accordance with the Americans with Disabilities Act (ADA) and the Illinois Human Rights Act.

• Ability to stand and walk for extended periods - up to 8–10 hours per shift.
• Ability to regularly lift, carry, push, or pull items weighing up to 50 lbs.; ability to push and pull equipment (e.g., sheet pans, speed racks, mixer bowls) weighing up to 250 lbs.
• Ability to work in varying temperature environments, including hot kitchens (up to +110°F) and cold storage or freezer areas (as low as -10°F) for extended periods.
• Ability to bend, stoop, squat, reach, and perform repetitive hand and wrist tasks throughout a shift.
• Requires standing, walking, grasping, writing, and near vision for recipe reading and detail work.
• Must be able to work in limited spaces and move between kitchen areas on a timely basis during service.

WORK ENVIRONMENT

Work is performed primarily in the kitchen environment at Andros Taverna / Mano a Mano, with exposure to hot ovens, open flames, refrigeration units, freezers, and kitchen equipment. The noise level is moderate to high during service periods. The pace is fast and physical stamina is required. This position requires flexible scheduling, including early morning start times for brunch and/or pastry production, as well as evening service, weekends, and holidays based on operational needs.

GROOMING STANDARDS

All employees are expected to maintain a neat, clean, and well-groomed appearance in accordance with Eat Well Hospitality standards as outlined in the Employee Handbook.

LANGUAGE SKILLS

Ability to read and follow recipes, prep lists, production sheets, and general kitchen documents. Ability to communicate clearly — verbally and in writing — with chefs, kitchen team members, and management. Ability to understand and respond to verbal instructions and questions in a kitchen environment.

OVERTIME & COMPENSATION — NON-EXEMPT

This position is classified as non-exempt (hourly) under the Fair Labor Standards Act (FLSA) and the Illinois Minimum Wage Law. Pastry Cook employees are eligible for overtime pay at 1.5 times their regular hourly rate for all hours worked in excess of 40 in a workweek. Compensation will meet or exceed the applicable Cook County minimum wage. Eat Well Hospitality does not apply a tip credit to the wages of back-of-house employees.

COMPLIANCE NOTICES — COOK COUNTY, ILLINOIS

The following notices apply to all positions at locations within Cook County, Illinois. This language should be included in every job description.

Equal Employment Opportunity

Eat Well Hospitality is an Equal Opportunity Employer. We do not discriminate in hiring, promotion, compensation, or any term or condition of employment on the basis of race, color, religion, sex, pregnancy, childbirth or related medical conditions, national origin, ancestry, age (40 or older), marital status, physical or mental disability, genetic information, military or veteran status, sexual orientation, gender identity or expression, order of protection status, citizenship status, source of income, housing status, or any other characteristic protected by federal, state, or local law — including the Illinois Human Rights Act (775 ILCS 5) and the Cook County Human Rights Ordinance.

At-Will Employment

Employment at Eat Well Hospitality is at-will. Either the employee or Eat Well Hospitality may end the employment relationship at any time, with or without cause or advance notice, subject to applicable law. Nothing in this job description creates a contract of employment.

FLSA Classification & Overtime Eligibility

Non-Exempt Positions: This position is classified as non-exempt under the Fair Labor Standards Act (FLSA) and the Illinois Minimum Wage Law. Non-exempt employees are eligible for overtime pay at 1.5 times their regular hourly rate for all hours worked in excess of 40 in a workweek.

Note: Illinois does not permit a tip credit against the minimum wage for back-of-house employees.

Reasonable Accommodation

Eat Well Hospitality is committed to providing reasonable accommodations to qualified applicants and employees with disabilities under the Americans with Disabilities Act (ADA) and the Illinois Human Rights Act. To request an accommodation related to the application, hiring process, or performance of essential job functions, please contact [HR Contact / General Manager].

Meal & Rest Breaks

In accordance with the Illinois One Day Rest in Seven Act (ODRISA), employees who work shifts of more than 7.5 hours are entitled to a minimum 20-minute unpaid meal break. Employees are also entitled to at least one 24-hour period of rest per workweek.

Job Description Disclaimer

This job description is not an exhaustive or exclusive list of all duties, responsibilities, or qualifications associated with this position. Duties and expectations may be modified based on operational needs. Eat Well Hospitality reserves the right to update this job description at any time. Regular and reliable attendance is an essential function of this position.