PM Pizza & Salad Station Cooks wanted at GRAPPINO, Naples, FL!

Grappino; Naples (FL); On-site; USD 19,000 - 29,000; Full time

Benefits offered by this job

Employee Discount

Paid Weekly

Job summary

Grappino in Naples, FL is seeking a talented back-of-house kitchen professional focused on Italian specialties, especially artisan pizzas and made-to-order salads. The role covers pizza and salad stations with emphasis on speed, accuracy, and clean, safe prep in a high-demand environment.

You will set up, cook, and plate dishes, manage tickets under pressure, and uphold HACCP standards while working closely with a team. Morning to afternoon shifts and weekends are common.

Qualifications

• 1 to 3 years of commercial kitchen or line cook experience.
• Familiarity with scratch-made pizza dough and fresh pasta handling.
• Ability to stand 8–10 hours and lift up to 50 lbs.
• Fast, high-pressure communication and teamwork.

Responsibilities

• Mix, knead, proof, ball, and stretch or roll pizza dough to exact thickness and size specifications.
• Apply house sauces, cheeses, and toppings with consistent weight and distribution.
• Monitor ovens and rotate pizzas for even baking and proper crust.
• Slice, box, or plate pizzas for dine-in or takeout.
• Maintain a clean workstation and follow HACCP/local health rules.
• Rotate stock using FIFO and alert managers when supplies run low.
• Wash, chop, prep produce, and build salads according to menu specs and ticket times.
• Keep stations stocked, sanitized, and temperatures in check; monitor spoilage.

Skills

Kitchen experience

Pizza dough handling

Knife skills

High-pressure communication

Stand for long shifts

Teamwork

Tools

Pizza ovens

Kitchen knives

Sauté burners

Job description

Grappino/The Bakery @ Grappino in Naples. FL is looking for a phenomenal back-of-house kitchen professional responsible for setting up, preparing, cooking, and plating Italian specialty dishes—specifically artisan pizzas and made-to-order salads.

PIZZA STATION DUTIES

• Mix, knead, proof, ball, and stretch or roll pizza dough to exact thickness and size specifications.
• Apply house red or white sauces, cheeses, and fresh toppings with consistent weight and distribution.
• Monitor deck, stone-fire, or conveyor ovens, rotating pizzas for even baking, proper crust char, and melted cheese.
• Slice, box, or plate the pizza cleanly for dining-room service or takeout orders.

• Maintain a clean work station, follow HACCP/local health department rules, and execute opening/closing cleaning checklists.
• Rotate stock using FIFO (First In, First Out) methods and alert kitchen managers when ingredients or dough supplies run low.

Requirements/ Skills

• 1 to 3 years of commercial kitchen or line cook experience; familiarity with scratch-made pizza dough and fresh pasta handling is a strong plus.
• Knife handling, understanding heat control across sauté burners and high-temp pizza ovens, and recipe execution.
• Ability to stand for long shifts (8–10 hours), work in a hot environment near ovens/burners, and lift up to 50 lbs (such as flour bags or heavy prep tubs).
• High-pressure communication, speed, organization, and teamwork.

SALAD STATION DUTIES

• Wash, chop, slice, and prep fresh produce, herbs, cheeses, proteins, and cold ingredients before service.
• Build salads, cold plates, and appetizers quickly and consistently according to menu specs and ticket times.
• Mix house dressings, cold sauces, or marinades as needed.
• Keep the cold station, ice baths, and cutting boards stocked, organized, and properly sanitized throughout the shift.
• Monitor holding temperatures, check produce freshness, and apply FIFO (First In, First Out) rotation rules to prevent spoilage.
• Store leftovers safely, discard waste, wipe down surfaces, and sweep or mop the station at the end of the shift.

Requirements / Skills

• Fast, uniform, and safe cutting of delicate greens, vegetables, and garnishes.
• Ability to read and fire multiple tickets cleanly during a high-pressure rush.
• Understanding of cross-contamination prevention and local food handler requirements.
• Ability to stand, bend, and work on your feet for 8-to-10-hour shifts

Benefits

• Employee Discount
• Paid Weekly

Shift

• Morning and Afternoon Shifts
• Sunday - Saturday
• Holidays