Company description
Born as a summer pop-up on an island in Portland, Maine, il Leone opened its first brick and mortar space in Park Slope, Brooklyn this past November. Since opening, our new restaurant and naturally leavened pizzas have been featured in the New York Times, Eater, Bon Appetit, New York Magazine/Grub Street, The Infatuation, Brooklyn Magazine and more.
As a relatively new restaurant, we are building a team of people who want to grow with us long-term. We believe strongly in promoting from within and creating pathways for team members to take on greater responsibility and leadership roles.
Job description
We are looking for a Line Cook to join our small but mighty kitchen team and take the helm of our non-pizza line, primarily hot and cold appetizers and antipasto plates, with the opportunity to eventually train and learn the pizza side of the line as well.
This is an ideal role for someone pursuing a long-term career in hospitality who is excited not only about the day-to-day work of cooking, but also about the opportunity to grow into a bigger role alongside our new business over time.
Great vibes, a collaborative approach, a sense of humor and being able to thrive amid a high-energy, high-pressure environment are a must.
Responsibilities:
-Prepare and execute non-pizza menu items to Il Leone standards
-Maintain consistency and quality throughout a fast-paced, high-volume service
-Keep a clean, organized and fully stocked station
-Assist with prep of both pizza and non-pizza menu items prior to service
-Conduct inventory of prepped and unprepped ingredients/supplies and assisting with daily prep schedule
-Maintain food safety/DOH standards throughout our operation
-Help receive deliveries as needed
-Daily setup and clean up
-Collaborate and communicate with FOH team and kitchen colleagues to ensure timely service and the best guest experience possible
-Learn pizza station stretching and topping techniques and assist with the pizza line as training progresses
-Assist with our dough program as needed including dough balling and feeding our sourdough starter (opportunities for the right candidate to be trained in dough production as well)
Experience working a busy kitchen line (especially Italian, pizza or pasta), or experience with sourdough/baking are a big plus!
Starting pay $20-25/hr DOE. Open to full time or part time to start for the right candidate.
Compensation
this position is: hourly, $20/hr +
Application instructions
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Deadline
June 07, 2026