Pasta Cook

About the role

Orbital Kitchens is looking for a reliable, detail‑oriented Pasta Cook to prepare made‑to‑order pasta dishes and support menu items across its restaurant brands. The role demands strong station organization, consistent recipe execution, and the ability to manage multiple orders in a high‑volume kitchen while maintaining food quality, accuracy, and speed.

Key responsibilities

• Prepare, cook, sauce, finish, and package pasta dishes and other assigned menu items according to recipes, portion guidelines, ticket modifiers, and brand standards.
• Cook pasta to the required doneness and maintain consistent sauce texture, seasoning, temperature, and presentation.
• Manage multiple orders through the Kitchen Display System (KDS), coordinating timing with other stations to meet ticket‑time expectations.
• Check each order for accuracy, modifications, portion size, and packaging before handoff.
• Set up and maintain station mise en place, including pasta, sauces, proteins, vegetables, and garnishes.
• Follow prep lists, par levels, and opening/closing checklists to keep the station stocked and service‑ready.
• Adhere to food‑safety, sanitation, and allergen‑handling procedures, ensuring proper temperature control and preventing cross‑contamination.
• Label, date, rotate, and store ingredients using FIFO standards and keep the work area clean and organized.

Required profile

• Previous experience as a pasta cook, line cook, prep cook, or high‑volume hot‑station cook.
• Familiarity with pasta preparation, sauce finishing, and sauté techniques.
• Ability to work quickly and accurately while managing multiple orders.
• Reliable, punctual, organized, receptive to feedback, and committed to teamwork.
• Physical ability to stand for extended periods and safely work around hot equipment, steam, and sharp tools.

Required skills

• Proficiency with a Kitchen Display System (KDS) to manage ticket flow.
• Knowledge of food‑safety, sanitation, and allergen‑handling procedures.
• Ability to follow recipes, portion controls, and FIFO inventory practices.