Sous Chef

Milano has been serving the most authentic Northern Italian cuisine, as well as an award-winning wine list, in the Capital Region since Chef/Owner Daniel Darves opened the restaurant in 1991.

We use only the finest ingredients to produce fresh, artisanal crave-worthy food. Every day our chefs create specials to share their passion for seasonal ingredients with you. We take great pride in producing all of our pasta and pizza from scratch daily. To us, nothing is more satisfying than enjoying handmade pasta and wine with the people who matter most.

Job Responsibilities:

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs inventory checks and completes food storage logs.

Schedule will be 5 days a week approximately 8-10 hour shifts

Line Cook Qualifications / Skills:

• Basic written and verbal communication skills
• Organizational skills
• Accuracy and speed in executing tasks
• Ability to work as a team member
• Follows directions and instructions

Education and Experience Requirements:

• High school diploma or GED
• One to two years of experience as a line cook, restaurant cook, or prep cook
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Familiar with industry best practices

offering health benefits and retirement plan