Line / Pizza Cook

Job Description

Job Description

Noto's Old World Italian Dining 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.

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.

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.

Hourly Base Salary Based on Experience

Hands on Training

Career Growth Opportunities

• Lead and supervise kitchen staff, providing training, coaching, and support.
• Ensure all food is prepared and presented to quality, consistency, and timing standards.
• Maintain food safety, sanitation, and health department compliance throughout the kitchen.
• Assist with menu development, inventory management, purchasing, and food cost control.
• Manage scheduling, food storage, receiving, rotation, and stocking procedures.
• Build strong relationships with clients and team members through effective communication and service.
• Demonstrate hands-on leadership, problem-solving skills, and a commitment to operational excellence.

• Minimum of 3-5 years as a Line Chef in a high volume/fine dining restaurant.
• Understanding of high volume operations.
• Ability to be self-starter.
• Strong interpersonal skills.
• Strong organizational skills.
• 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
• Culinary Degree preferred however not required.