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Know the JOB for which you are applying, the
ENVIRONMENT
in which you will live, and the PEOPLE with whom you
will work!
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We appreciate your interest in Nani's Genuine Pasta House. Before we go any further, we encourage you and would greatly appreciate it if you would take an
in-depth look at all the pages of our website to acquaint yourself with Nani's' philosophy and goals along with previous menus, background information, life in Jackson Hole, and the owners and their family. |
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Who
are we looking for?
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We are interested in hiring serious professionals
who are graduates of ACF certified culinary schools,
passionate about food, energetic, approach life in a
positive manner, and who would like a stable, long
term position. We are committed to providing our
key, loyal, long term professionals with a good
living. |
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Available Chef Positions
at NANI'S
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Head Chef.
Please
click
here for full job description and details.
Line Cooks.
We all work together, and everyone in the kitchen is
responsible to be able for: Ordering/Stocking,
Education of and Liaison with Front of the House
Staff, Prep, Bread & Pastry production, Line
Cooking, service and cleaning. Starting salary
varies according to experience and references. Bonus
program available.
Sommelier/Beverage Director.
This position is to manage our new Wine & Cocktail
Bar, Enoteca Sicula opened in June 2007. This is a
working management position. The Beverage Director
must be at least a certified level I Sommelier as
well as be able to comply with all other items of
the Chef Employment Requirements listed below. S/He
must have an extensive working knowledge of the
wines of Italy and the US, a functional interest in
keeping abreast of this vast and ever-growing study,
as well as a passion for creating dining pleasure
for our customers by encouraging the enjoyment of a
balanced food and wine/beverage experience at
Nani's. This person must possess a high level of
integrity, morals and values backed by stellar
references. In addition to management duties of wine
selection, ordering, stocking & inventory, and staff
education, this position requires full-time active
sommelier service. A Bonus Program is available for
this position. |
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Pay Schedule
Management positions are paid on a salaried basis
dependent upon experience and references. All Bonus
Programs are for management positions only,
qualifying employment time, and based on production
goals.
All other Back of the House and Front of the House
positions are paid on an hourly basis. |
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ALL BOH & FOH Full Time Employees Enjoy:
Two consecutive days off per week
Your birthday off with pay
Two week paid vacation after one full year at Nani's
Health Insurance |
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ALL Management Positions
also Enjoy:
401K
Travel Allotment for experiencing Italy |
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Employment Requirements:
1. US Citizen, or foreign born non-citizens must
have legal work status and present a diploma from a
ACS certified Culinary School or a European
Apprentice Program,
2. A love of the restaurant business, and a passion
for providing customers with an outstanding dining
experience,
3. A team player with a strong work ethic and great
sense of humor who enjoys working with a variety of
people,
4. A positive problem solver,
5. NO addictions to tobacco, alcohol or drugs.
6. Stellar References |
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NANI'S Kitchen
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Nani's kitchen is a well equipped, clean and
functional space, with tile floors, frp board and
stainless walls, and has a spacious basement
storage. In addition to our 'old stove' (an 8
burner, 4 place flattop), the line has been expanded
to include an additional 6 burner stove, a 6 burner
grill and a standing pasta cooker with rinse
station. We use an imported pasta extruder and an
ice cream maker for our sorbets. There is plenty of
room on the line for 3 cooks. We have a 1-2 person
cold line & a one person dish station. |
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Menu Execution
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All the foods coming out of Nani's kitchen are
prepared from the freshest, highest quality
(organic, free-range and/or imported if possible)
ingredients available. At Nani's we never use mixes
or bases, but prepare everything from scratch...from
breads to sauces & dressings to pastries and
desserts. No shortcuts, and no cheating. |
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The 'C' Word! CREATIVITY!
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Regarding the evening dining service: To produce the
Italian dining experience at Nani's, it is very
important to present the food as close to it's true
'identity' as possible. And so, with the recipes we
are not creative. We believe the creativity comes in
when a chef dedicates his/herself to delving deeply
into a culture far away and a cuisine of long ago to
bring it's beauty alive. A great chef doesn't have
to just be one who 'makes' things up to outdo the
latest kitchen hero, but might just be the one who
learns to understand a cuisine so well s/he is able
to 'cook like it's grandmothers'. Creativity at
Nani's comes in other forms and from a different
part of a chef's spirit. We greatly appreciate our
chefs who have used and continue to use their
creativity in a way which will further the knowledge
of this wonderful country and it's amazing food. At
dinner, the foods of a different region of Italy are
featured each month with a rotation through the 20
regions. The Chefs provide the finest quality
authentic Italian cuisine possible, using authentic
recipes, preparation methods and presentation from
all the regions of Italy. |
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Dress Code
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All kitchen employees must be clean and well-groomed
during all work hours. The working uniform consists
of a plain white or black T-shirt under a white chef
coat, any style white and/or black chef pants, chef
hat, safety oriented work shoes. Jewelry is limited
to one earring in each ear lobe, one necklace, a
wrist watch and/or wedding rings. No weird hair
colors, facial hair, nor body piercings or tattoos
showing. |
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NANI'S
is OPEN...
Year around: closed Thanksgiving Day, December 24 &
25, and Holy Thursday through Easter Sunday.
We seat only until 8:15pm on Valentine's Day & NYE.
Lunch is served weekdays only. |
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A Note
from the Owners
Nani's was opened June 10, 1990 and is a 100 seat
warm and inviting restaurant serving fabulous food
with great service.
"No pretensions at Nani's, just amazing food."
Nani's interior reflects the mood and atmosphere of
my heritage while the exterior is faithful to the
western beauty of Jackson Hole. We never have and
never will use anything artificial--the chefs always
have and always will prepare everything from
scratch--breads and pastries included. We never use
any chemicals or flavor enhancers. We use only the
finest quality, authentic products -- imported when
necessary and available. The pastas are generally
sautéed ala minute, are light because we use only a
small amount of oil to start although when we are in
regions that use more oil, creams or cheeses we are
true to the culture of the region. Please see the
menu web pages and notice that the Classic Menu
pasta section is extensive and features handmade
ravioli & fettuccine, and there are several meat
offerings.
What we do very well is love the Italian culture &
food and love to work at making our local and
tourist customers feel they've just found a bit of a
hidden jewel or have them reminded of a wonderful
evening across the sea.
We aren't looking for chefs to change Nani's, we are
looking for professionals who will join us in
leading it onward toward it's goal of developing its
mission to its fullest potential.
If you are still reading this, agree with us and
would like to be a part of our Nani's family please
send your résumé/CV via fax to 307.733.3957 or
e-mail to
cparker@wyoming.com. |
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Thank you for your consideration.
Carol AT Mortillaro Parker and
Camille A. Parker, partners |
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