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Pasta Prep Cook

Hippo Los Angeles, CA
  • $14.25 Hourly
  • Part Time / Full Time
  • Health Insurance, Employee Discounts, Meal Plan / Free Food, Ask Us!
  • Employer Likely to Respond

Matt Molina's 1 year old restaurant is looking to expand its kitchen staff. We are currently looking for an AM Pasta Prep cook. Shifts run from 8am-4:30pm, weekend availability is a must. This crew member will be responsible for working as a team with one to two other pasta team members, scaling out and mixing doughs, sheeting fresh pasta, shaping stuffed pasta, portioning pasta, and assistaning with the creation of pasta fillings.  The characteristics of an ideal candidate are discipline, respect, humilty, and integrity. There is no job too small nor any job too big for this team member. This candidate has a desire to learn and master the art of pasta making. Please respond with a cover letter explaining why you would make a good fit in our system, and what you believe you could bring to the team.

Hippo restaurant is the culmination of a twenty year relationship between Randy Clement and James Beard award winning chef Matt Molina. After meeting at Campanile twenty years ago, Randy and Matt took separate paths. After ascending the ranks at Nancy Silverton's depute restaurant, Matt was given the opportunity to head a new (at the time) restaurant: Mozza. During Matt's seven year tenure at Mozza, Randy had taken up a separate project: Silver Lake Wine. Silver Lake Wine eventually grew to several locations and Randy and Matt's path's crossed again four years ago. The team came together to open up Everson Royce Bar in the art's district with the goal of opening up Hippo in Highland Park in the near future. While construction continued on the restaurant, the team opened up the adjacent Triple Beam Pizza.

Hippo represents a culmination of Matt's career; Mediterranean inspired and farmer's market driven. The vastly open kitchen is centered around a hot line dedicated solely to the art of pasta, and flanked on one side by an almond wood fired grill, and on the other by an expansive crudo and vegetable station. The food is constantly evolving and changing with the mind of chef Matt.

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