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Machine Technician – Job Profile and Description Architectural Grille, a Division of Giumenta Corporation, located at 42 Second Avenue, Brooklyn, NY, 11215 is a family-owned and operated manufacturing company that has been in business since 1945. We are currently seeking to add a member to our growing team. The hours will be either 6:30AM – 3:00PM or 9:00AM – 5:30PM. This hands-on position will be responsible for maintenance and preventive maintenance, including all machinery, equipment, and operating systems such as controls, electrical troubleshooting, and any other issues pertaining to plant production. Duties and Responsibilities · Opening or closing the facility and associated properties · Working with the Facility Maintenance Manager · Supervise staff in the Maintenance department · Assist in the repair and installation of plant machinery · Assist with hands-on daily, weekly, monthly, and yearly preventive maintenance and repair for all machinery, equipment, and tooling · Performing daily tasks including troubleshooting and repairing machinery and operating systems to ensure the smooth running of the facility · Operating a fork-lift, scissor jack, and other machinery in the moving of material or equipment · Submitting appropriate reports to the management team · Performing other duties requested by the Facilities Maintenance Manager & Factory Manager Qualifications/Requirements: · Prior experience with industrial manufacturing equipment is preferred · Ability to work independently and as a team member · Experience with overseeing staff · Possess strong: o Interpersonal and communication skills o Time management · Possess the ability to: o Pay attention to detail o Read machine and electrical schematics o Read and interpret safety rules, operating and maintenance instructions, and other manuals and documents o Problem-solve machine issues and think outside of the box o Work outside of normal work hours, including weekends if needed · Must be: o Flexible o Neat and organized · Possess experience in: o Repair methods and maintenance practices for structures and equipment o Work safety practices o Mechanical systems including relevant equipment and tools o Knowledge of production machinery and techniques · Ability to be proactive, not reactive in fulfilling maintenance and repair responsibilities · Demonstrates a desire for continuous improvement and not waiting for something to go wrong Americans with Disabilities Specifications: The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Salary: $65,000 - $70,000 Introductory Period: 90 Days After Thirty Days: · Health Care · Paid Holidays Paid Time Off (PTO): · Beginning 1/1 after completion of six months: 10 PTO’s · Beginning 1/1 after completion of two years: 12 PTO’s · Beginning 1/1 after completion of three years: 13 PTO’s · Beginning 1/1 after completion of four years: 14 PTO’s · Beginning 1/1 after completion of five years: 15 PTO’s · Beginning 1/1 after completion of six thru nine years: 20 PTO’s · Beginning 1/1 after completion of 10 years plus: 25 PTO’s After One Year: · Ability to contribute to the company 401(k) plan · Safe Harbor Plan 3% of your salary · Profit Sharing Plan Other Opportunities: · Year-end performance bonus (if warranted) · Annual increase (if warranted) · Transit Check · Voluntary Benefits from Extensis (Dental Plan, Vision Plan, Short Term Disability, Beyond Perks, Term Life Insurance, Flexible Spending, Long Term Disability, Credit Union, Group Home/ Auto Insurance, Critical Illness Insurance, Pet Benefit Plan, Section 529 College Savings, Prepaid Legal Services and Aflac)
The Omakase Head Chef is responsible for preparing and presenting a multi-course Japanese meal to guests, based on the chef's selection of the freshest and most seasonal ingredients available. The Omakase Head Chef must have a deep understanding of Japanese cuisine and a mastery of traditional Japanese cooking techniques. The ideal candidate will be creative, passionate, and have a strong work ethic. Essential Duties and Responsibilities: Prepare and present a multi-course Japanese meal to guests, based on the chef's selection of the freshest and most seasonal ingredients available. Train Sous Chef on preparation and task-at-hand. Develop and maintain relationships with local purveyors to ensure access to the highest quality ingredients. Create and maintain a clean and organized work area. Adhere to all food safety and sanitation guidelines. Work closely with the Sous Chef to develop and implement new menu items and specials. Oversees the kitchen staff and ensures that all dishes are prepared to standards. Represent the restaurant in a positive and professional manner. Qualifications: Minimum of 1 years of experience in a Japanese restaurant, Strong knowledge of Japanese cuisine and cooking techniques. Excellent knife skills. Ability to work independently and as part of a team. Ability to work in a fast-paced and demanding environment. Creative and passionate about food. Strong work ethic and attention to detail.