Pay: $16.00 - $22.00 per hour
Job description:
Noto's at the Bil Mar located on the beach of Lake Michigan open year round and 7 days a week for lunch and dinner. Looking for Team Employees who have a great deal of pride and willing to learn. Now Hiring experienced line chefs as well as pizza/utility/prep/dish cooks with awesome work ethic and positive attitudes. A new seafood boil concept has been added with our new addition and complete kitchen upstairs for dining service and events.
Positions also available at our Grand Rapids location Noto's Old World Italian Dining and Banquet Venue open Wednesdays through Saturday. Intending to be open 5 to 6 days a week by fall dependent upon staffing.
Opportunity for Passionate and Energetic Line Chef! Executive Chef Team member opportunity may be available for the right applicant for our two amazing iconic locations along with our amazing growing existing and new team members.
www.notosoldworld.com
Seeking highly passionate and energetic working Line/Pizza Cook/Chef as well as other BOH Team Members
An upscale new addition (spectacular wine cellar) to existing restaurant and banquet facility located in Grand Rapids, Michigan USA seeks passionate and extremely talented line chef to help the kitchen. We also include opportunities at our newest location Noto's at the Bil Mar in Grand Haven, MI
We will offer you a friendly and professional work environment, the chance to prove yourself and will pay you commensurate to your experience.
If you are up to the challenge, having the skills & experience, then we would like to hear from you. Please email me along with your resume and how you may be contacted.
Notos Old World Italian Dining and Banquet Facility is an equal opportunity employer. No matter what level of education or job experience you may have, we are always seeking to meet individuals who have a great attitude, are willing to commit themselves to learning, are passionate and have a great work ethic.
POSITION: Line Chef
PURPOSE : Prepares food to order according to recipe, procedures, quality and speed levels. Under the direction of the Executive Chef and Management Team. Seeking highly energetic working Line Chef! Experience within the food industry is a must and professional culinary training is required either through school or work experience. The job is a 5 day work week 30-40 hours average with some seasonal influence.
Salary Range: $16.00 - $22.00 per hour
Hourly Base Salary Based on Experience
Flexible Schedule
Hands on Training
Career Growth Opportunities
Responsibilities
ESSENTIAL DUTIES: Qualifications include but are not limited to: Creative presentation skills of food Strong love of food and the food industry Assist in development and implementation of seasonal menus Retention of numerous clients individual specifications and needs Excellent communication skill both written and verbal Strong client and associate relationship skills Help associates receive on-going training to understand customer expectations Effective problem solving and conflict management skills Can work under pressure and make sound decisions Good personality and sense of humor Strong organizer and leader Multi-skilled in areas of the kitchen Computer literate Hands on management style Extensive knowledge of food handling and sanitation standards and can maintain them in all areas of the kitchen Can embody our core values of food service and safety and teach those values to our associates Experience with purchasing, inventory control, and labor and food costs Able to lead by example Outstanding attention to detail Exhibit working knowledge of food cost, best practices (line checks), and purchasing, i.e. produce, seafood, etc. Supervise kitchen personnel under the direction of the Executive chef. Ensure food items are prepared according to our standards of quality, consistency and time lines. Maintain sanitation procedures and organization of work area. Meet all health department standards for safe food handling. Operate equipment safely determined by position. Maintain food storage, receiving, rotating & stocking as par levels dictate. Complete work schedules.
JOB QUALIFICATIONS: EXPERIENCE : 1) Minimum of 3-5 years as a Line Chef in a high volume/fine dining restaurant. 2) Understanding of high volume operations.
KNOWLEDGE, SKILLS, AND ABILITY: 1) Ability to be self-starter. 2) Strong interpersonal skills. 3) Strong organizational skills.
PHYSICAL REQUIREMENTS: 100 % Stand or walk. 80% Interact verbally with other line position. 75% Work at Approx. 36" table/stove and reach in approx. 36. 75% Reach (6 to overhead) bend stoop and wipe. 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards. 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs
EDUCATION: Culinary Degree preferred however not required. SALARY IS COMMESURATE WITH EXPERIENCE!!!