Company description
Mill Valley Pasta Co. is a small-batch pasta producer based in Marin County, California. Founded by chef Tony Adams, we specialize in slow-dried pastas, handcrafted sauces, and prepared foods at our San Rafael factory, where we also produce some fresh pastas for our weekly farmers market stops. Our dried pastas are extruded through bronze and brass dies and dried slowly over days—not hours—for exceptional texture and flavor.
We share our food through our two stores, dozens of wholesale partners, and 6 weekly Bay Area farmers markets. We’re a small, hands-on team that takes pride in thoughtful food, careful production, and genuine connections with our customers. We value curiosity, attention to detail, teamwork, and the satisfaction of making something great.
Job description
Mill Valley Pasta Co., of San Rafael, CA has an immediate opening and is seeking a Pastaio / Pastaia to take ownership of fresh and dried pasta production at our San Rafael factory. Working with traditional Italian extruders and bronze and brass dies, you’ll produce a wide range of shapes and flavors, prepare specialty ingredients, and manage our slow air-drying process from extrusion through readiness for packaging. We currently do not produce sfoglia-based pastas (fresh egg pasta sheets which are then turned into other shapes), gnocchi, or stuffed pastas. We are a two-time Good Food Award winner and Pacific Sun’s 2024 “Best Product Made in Marin.”
This is a hands-on culinary production position requiring precision, organization, and consistent work. Responsibilities include following and scaling recipes, monitoring pasta quality and drying conditions, maintaining production and inventory records, planning ingredient needs, and cleaning and maintaining equipment and dies. Independence is essential: you’ll be our sole pasta maker for now, responsible for organizing your workflow and keeping production moving after training, with support from the chef/owner and the broader team.
Professional kitchen experience or culinary training is required; culinary-school graduates are encouraged to apply. Attention to detail, reliable attendance, comfort with basic computer documentation, and a commitment to food safety are essential. The position is full-time, Monday–Friday, approximately 40 hours per week, with weekends off and flexibility in start times after training. As we look toward expansion across all segments of the business in 2027, this role offers opportunities to grow with us and take on greater responsibility as production and the team expand.
This position pays between $25-27 DOE. The position may include a transportation stipend depending on where and how you commute from home, and a weekly pasta allowance.
Compensation
this position is: hourly, varies DOE, $25.00 - $27.00
Application instructions
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Deadline
December 31, 2026