Line Cook

Tonno Nero is an upscale Mediterranean restaurant preparing to open in Fort Lauderdale, led by Chef Joe Anthony, formerly of Gabriel Kreuther. Our kitchen emphasizes Michelin-level standards, scratch cooking, responsible sourcing, and genuine hospitality.

Responsibilities

• Work confidently across assigned line stations and execute recipes precisely.
• Maintain complete mise en place and a clean, organized station.
• Deliver consistent timing, seasoning, portions, temperatures, and presentation during service.
• Follow sanitation, storage, labeling, rotation, opening, and closing standards.
• Communicate shortages and service needs promptly while minimizing waste.

Qualifications

• Professional line-cooking experience; upscale or fine-dining experience preferred.
• Strong knife skills and sound fundamental cooking techniques.
• Reliable, organized, coachable, and comfortable in a fast-paced kitchen.
• Available evenings, weekends, and holidays.
• Able to lift up to 50 pounds.

Tonno Nero is an equal-opportunity employer committed to a respectful and inclusive workplace.

Tonno Nero’s projected opening date is October 1, 2026. Orientation and training are expected to begin approximately two weeks before opening. Final details will be shared as we move closer to launch.

Pay: $21.00 - $26.00 per hour

Expected hours: 40.0 per week

Work Location: In person