Coppa is looking for line cooks. They are neighborhood Enoteca by Jamie Bissonnette and Ken Oringer. Full-time line cooks will be trained on one of the following stations: Pasta, Garde Manger or Wood Oven. They will work alongside Executive Chef Brian Rae, Sous Chefs Tom Sidor and Erik Peterson and the rest of the team to create an exciting Italian menu with global cuisine riffs.
Coppa believes in buying seasonal, local ingredients. They create a work environment that supports learning, while promoting financial health and well-being. The common threads of their team are quality, creativity and challenge. They like to push themselves everyday. They offer competitive pay and benefits, plus a 3% wellness fee based on food sales. Apply by emailing the address below.