Arrigos is looking for line cooks! FT and PT available

Arrigos is a new restaurant in Ridgewood Queens looking for a talented sous chef & line cook We are a small neighborhood restaurant but try to execute food at the highest level. We have day shifts and dinner shifts available for the right candidates.

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Sous chef requirements

2+ years in a kitchen leadership role

DOH food handlers certificate

Culinary & Operations

• Execute all menu items to the highest standards, ensuring consistency in flavor, presentation, and quality

• Support the implementation of seasonal menus and new dishes

• Lead kitchen production and service, ensuring smooth and efficient execution

• Actively work on the line and in prep, especially during peak periods

• Conduct daily line checks and enforce quality control standards

• Ensure all recipes, portioning, and presentation guidelines are followed precisely

• Maintain proper food handling, storage, and rotation standards (ServSafe compliant)

• Oversee station setup, breakdown, and overall kitchen organization

• Ensure proper use and maintenance of all kitchen equipment

• Assist with ordering, and maintaining appropriate product levels

Leadership & Staff Management

• Supervise and support kitchen staff during daily operations

• Train and mentor team members on recipes, techniques, and standards

• Reinforce accountability across the team for performance and execution

• Assist in onboarding and training new hires

• Maintain clear and effective communication across BOH and with Operations

line cook requirements

-Open availability including weekends ( we are closed Mondays and Tuesdays currently )

• Minimum 2 years of experience

-Pasta experience is a plus but not required

• Ability to execute at high volume and works efficiently

• Is professional and punctual

• Has attention to detail

• Is a team player and communicates well with both BOH and FOH

• Is a self-starter who can work without constant directives

• Experience in a leadership role is a plus but not required

Basic Responsibilities

• Be able to follow recipes and scale recipes where needed

• Maintain a clean and organized kitchen space

• Understand production and prep scheduling

• Able to expedite food orders and prioritize flow of food

• Demonstrate safe food handling procedures such as dating, labeling and rotating

• Basic preparation and cooking of meats, dressings, salads, sandwiches and other dishes

• Be able to safely operate and clean all kitchen equipment