Perks:

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan and employer match

• Professional development opportunities

• Positive and supportive work environment

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan with employer match

• Professional development opportunities

• Positive and supportive work environment

Nolan’s Catering is seeking dependable and skilled catering staff to join our team in delivering outstanding service to clients at events and meetings at Nolan's on the Lake, Nolan's at the Canandaigua Country Club, and Nolan's at the Canandaigua Hotel. Team members will be responsible for preparing and dismantling banquet tables, as well as serving food and beverages promptly and courteously. Ideal candidates will possess strong customer service abilities and thrive in a dynamic, fast-paced setting.

Key Responsibilities:

• ·       Uphold and exemplify Nolan's Way standards
• ·       Prepare and dismantle banquet tables, including arranging linens, tableware, and centerpieces
• ·       Serve food and beverages efficiently and respectfully, ensuring timely refills as necessary
• ·       Assist with event and meeting organization and setup
• ·       Maintain a clean and orderly work environment, adhering to established cleaning schedules and safety protocols
• ·       Address guest concerns and complaints with professionalism and composure
• ·       Communicate effectively with catering managers and guests
• ·       Perform additional duties as assigned

Qualifications:

• ·       Prior experience preferred
• ·       Exceptional customer service skills
• ·       Ability to multitask and adapt to high-volume, fast-paced environments
• ·       Capacity to lift and transport objects up to 50 pounds
• ·       Ability to stand for prolonged periods
• ·       Excellent organizational skills and meticulous attention to detail

Perks:

• ·       Competitive pay
• ·       Paid time off
• ·       Medical, dental, and vision insurance
• ·       Aflac supplemental insurance
• ·       401K retirement plan and employer match
• ·       Professional development opportunities
• ·       Positive and supportive work environment

Department: Catering

Reports To: Executive Chef

FLSA Status: Non-Exempt

Overview: Catering Prep Cooks play a vital role in ensuring the timely and efficient preparation of food for Nolan’s on the Lake, Nolan’s at the Canandaigua Country Club, and Nolan’s at the Canandaigua Hotel events and gatherings. They follow established recipes, portion and quality standards, and strict safety procedures to prepare ingredients and assemble dishes for catering orders. Catering prep cooks organize their workstations, maintain cleanliness, and coordinate with the kitchen team to ensure all menu items are ready for delivery or service. They are responsible for upholding health and safety regulations, supporting kitchen operations, and helping to maintain the high standards and policies of Nolan’s on the Lake and Nolan’s Catering.

Key Responsibilities are outlined as follows, other duties may be assigned as necessary.  Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.   

• Upholds and promotes Nolan’s Way.
• Prepare all menu items in accordance with recipe guidelines and direction of the executive chef.
• Support kitchen operations by monitoring inventory, restocking supplies, and reporting shortages, issues, and/or special needs to management.
• Uphold the highest quality of health and safety regulations, including proper food handling, storage, and sanitation procedures.
• Prepares ingredients by washing, chopping, slicing, and measuring according to recipes and event requirements, following all portion and quality standards. 
• Supports chefs by performing basic cooking tasks, such as boiling, sautéing, grilling, or baking as needed.
• Helps assemble and plate dishes for events, ensuring they meet presentation standards and portion sizes.
• Maintains cleanliness of prep areas, adheres to food safety regulations, and ensures all equipment is sanitized.
• Assists in packing, organizing, and transporting food and supplies to event locations.
• Works with the catering team to coordinate timing, menu execution, and special dietary requests.
• Assist in maintaining and adhere to the high standards and policies set by Nolan’s on the Lake and Nolan’s Catering.
• Facial hair must not exceed half an inch; facial hair that does exceed half an inch will require the employee to wear a beard net.
• You are to be well-groomed and professional in appearance when coming to work or engaged in work-related tasks.
  

Skills:

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. 

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of an organization.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments. In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes. All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is frequently required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is regularly required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit as well as climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education and Experience:

High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience.

Training: 

Training is available for this position.

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan with employer match

• Professional development opportunities

• Positive and supportive work environment

Department: Back of the House

Reports To: Kitchen Manager

FLSA Status: Non-Exempt

Overview: The Dishwasher plays a vital role in keeping all dishes, kitchen tools, and utensils clean, sanitized, and neatly organized. This position is essential for the kitchen team, requiring careful washing, rinsing, and arranging of items used during food preparation and serving. By following set standards, the Dishwasher helps maintain a hygienic and well-ordered kitchen environment.

Key Responsibilities are outlined as follows, other duties may be assigned as necessary.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.  

• Adheres to and promotes Nolan’s Way.
• Transfers racks of glassware, cutlery, fry baskets, pots, or pans from the holding area to the dishwashing machine or sink.
  
• Removes food scraps from dishes and processes them through the dishwashing machine.
• Pre-rinses all items prior to placing them in the dishwashing machine.
• Cleans dishes, glassware, flatware, pots, and pans using either the dishwasher or manual methods when necessary.
• Places clean dishes on the cooks’ line and stores them in appropriate areas.
• Hangs clean cooking utensils, pots, and pans on designated hooks throughout the kitchen.
• Replenishes and replaces chemicals and soap used in the dishwashing machine as needed.
• Maintains kitchen workspaces, equipment, and utensils in a clean and organized manner by sanitizing food preparation areas and equipment.
• Stores clean dishes, utensils, and cooking equipment in their proper locations.
• Sorts and disposes of waste in designated areas.
• Sweeps and scrubs floors thoroughly.
• Restocks supplies, including food and utensils.
• Assists with kitchen preparation tasks as required.
• Receives and stores supplies in the kitchen and storage areas.
• Observes fundamental safety rules for kitchen, sanitation, and back door operations.
• Cleans food preparation equipment and workspaces in accordance with health and safety standards; sanitizes counters and tables.
• Follows all restaurant policies and procedures, with particular attention to health and safety requirements; communicates any concerns to management.
• Wears full-length black pants, a black shirt, and slip-resistant shoes.
• Facial hair must not exceed half an inch; otherwise, a beard net is required.
• Maintains a well-groomed and professional appearance when reporting to work or engaging in work-related activities.
  

Skills:

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

While performing the duties of this job, the employee is regularly exposed to wet or humid conditions (non-weather) and works near moving mechanical parts. The employee is frequently exposed to work in high, precarious places. The employee is occasionally exposed to risk of electrical shock.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments.  In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes.  All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education:

No specific educational requirements for this position.

Training: 

Training is available for this position.

Experience:

No experience necessary.

Perks:

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan and employer match

• Professional development opportunities

• Positive and supportive work environment

Job Title: Food Expeditor

Department: Back of the House

Reports To: Kitchen Manager

FLSA Status: Non-Exempt

Overview: The Food Expeditor serves as a critical liaison, facilitating the efficient transfer of orders from the kitchen to servers and ultimately to guests. This position is responsible for overseeing the timely and precise execution of orders, collaborating closely with kitchen and service staff, enhancing dishes with final touches, performing quality assurance checks, and assisting with guest service when necessary. Excellence in this role requires strong communication, organizational, and coordination abilities.

Key Responsibilities are outlined below. Additional duties may be assigned as required. Reasonable accommodation can be provided to support individuals with disabilities in performing essential functions.   

• Uphold and promote Nolan’s Way.
  
• Promote effective communication within the kitchen by announcing orders, monitoring dish status, informing servers of readiness, and delivering dishes to guests as needed.
  
• Notify wait staff promptly regarding unavailable or changed dishes and ingredients.
• Serve as a point of contact between wait staff and kitchen staff, ensuring all guest requests are communicated clearly.
• Review food portions on finished dishes to ensure compliance with restaurant portion and quality standards.
• Assist with Togo orders by preparing, packaging, and delivering them to designated customer pick-up areas.
• Ensure orders are completed promptly and prioritized appropriately.
• Inspect completed dishes for cleanliness, presentation, and proper temperature.
  
• Enhance dishes with finishing touches, such as adding garnishes and removing smudges.
• Maintain cleanliness, organization, and adequate stock levels in designated areas including cooking, preparation, and storage spaces.
• Comply with all health and safety standards.
  
• Clean food preparation equipment and workspaces in accordance with health and safety guidelines; clean counters and tables as necessary.
  
• Adhere to all restaurant policies and procedures, with particular focus on health and safety requirements; communicate any concerns to management.
• Support all staff as needed, which includes serving dishes, cleaning, stocking, and assisting with food preparation.
• Address customer complaints on behalf of kitchen staff and collaborate to find appropriate solutions.
• Communicate with servers professionally to ensure optimal guest service.
  

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. 

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of an organization.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments. In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes. All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is frequently required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is regularly required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit as well as climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education and Experience:

High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience.

Training: 

Training is available for this position.

Overview: Prep cooks are responsible for preparing and handling food by following established recipes, portion and quality standards, and safety procedures. They support kitchen operations by preparing ingredients, setting up stations, and ensuring all items are ready for lunch and dinner service. Prep cooks maintain a clean and organized work area, adhere to health and safety guidelines, and assist in upholding restaurant policies and standards. 

Key Responsibilities include the following.  Other duties may be assigned.  Reasonable accommodation may be made to enable individuals with disabilities to perform these essential skills.   

• Follows and promotes Nolan’s Way.
• Preps food needed for lunch and/or dinner service.

• Prepare all menu items in accordance with recipe guidelines and par levels.
• Prepare all ingredients needed for designated stations daily, following chefs’ prep and par lists.
• Follow all portion and quality standards.
• Adhere to all restaurant policies and procedures paying special attention to health and/ or safety requirements; communicate any concerns to management.
• Facial hair must not exceed half an inch, or employees will be required to wear a beard net.
• You are to be well-groomed and professional in appearance when coming to work or engaged in work-related tasks.
  
  
  
  
  
  

Language Ability:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of an organization.

Skills:

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to extreme heat (non-weather). The employee is exposed to wet or humid conditions (non-weather); work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold (non-weather); risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Health and Safety:

According to the Department of Health, employees are to maintain a high degree of personal cleanliness and are to conform with good hygiene practices when working in food service establishments. In addition, employees are to wash their hands and exposed areas of arms thoroughly with soap and water before starting work, and as often as may be necessary.  Employees are to keep their fingernails clean and neatly trimmed as well as wear slip resistant shoes. All persons within a food service establishment who work in areas where food is prepared are to use hats, caps, or hair nets as restraints which minimize hair contact with food and food-contact surfaces.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is frequently required to stand; walk; use hands; reach with hands and arms and taste or smell. The employee is regularly required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit as well as climb or balance. The employee must frequently lift and/ or move up to 75 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

Education and Experience:

High school diploma or general education degree (GED); and one to two years related experience and/ or training; or equivalent combination of education and experience.

Training: 

Training is available for this position.

Perks:

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance
• Aflac supplemental insurance
• 401K retirement plan and employer match

• Professional development opportunities

• Positive and supportive work environment

Key Responsibilities include the following.  Other duties may be assigned.  Reasonable accommodation may be made to enable individuals with disabilities to perform these essential skills.   

• Follows and promotes Nolan’s Way.

• Assist servers in their tasks.

• Must be able to work until 9pm.

• Help transport alcoholic beverages between the bar and guest tables.

• Sets up tables for lunch and/ or dinner service according to reservations.

• Fills water glasses promptly at guests’ arrival as well as refills as needed.

• Provides friendly customer service to help create a relaxing, welcoming atmosphere for all guests.

• Assists in carrying food trays to tables.

• Removes dirty dishes from tables; brings to the dishwashing area.

• Removes dirty linen and replaces it with clean linen.

• Cleans and clears guest tables efficiently.

• Cleans the floors in the dining room.

• Stocks server’s station with supplies. 

• Collects trash from the dining room, service areas, and other specified places after each serving period. 

• Empties linen and trash.

• Dusts chairs before and after meals. 

• Keeps ice bins and buckets filled. 

Skills:

To perform this job successfully, an individual must be able to perform each essential skill satisfactorily. The requirements listed below are representative of the knowledge, skill, and/ or ability required. 

Language Ability:

Ability to read a limited number of two and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

Reasoning Ability: 

Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

While performing the duties of this job, the employee is regularly exposed to outdoor weather conditions; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to work near moving mechanical parts and fumes or airborne particles. The employee is exposed to wet or humid conditions (non-weather); work in high, precarious places; risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

While performing the duties of this job, the employee is regularly required to stand; walk; use their hands; reach with their hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee is frequently required to talk and hear.  The employee must regularly lift and/ or move up to 50 pounds.

Education: 

No specific educational requirements needed.

Training:

Training is available for this position.

Experience:

No experience necessary.

• Competitive pay

• Paid time off

• Medical, dental, and vision insurance

• Aflac supplemental insurance

• 401(k) retirement plan and employer matching

• Professional development opportunities

• Positive and supportive work environment