MidiCi Chapel Hill is seeking a Quality Assurance/Expo, a Fornaio and a Barista.
Quality Assurance/Expo: a fun, fast paced and detail-oriented position that entails an inspection of all food before guests receive it — checking that toppings are correct, the pizza isn’t burned and the bottoms are perfect. The QA/Expo will be required to know necessary toppings for all pizza types and have a good eye for imperfections.
Fornaio: the Front-of-House Cook, preparing all food in Italian Wood Fired ovens out front, with guests watching. The Fornaio will learn how to start the oven, keep it up to temperature and follow recipes.
Barista: prepares all alcoholic and coffee-based drinks. The barista must be good at following directions and interacting with customers.
All applicants should have upbeat attitudes and enjoy interacting with others.
After months of anticipation, the new pizza restaurant below Top of the Hill is about to open.
MidiCi Italian Kitchen, a restaurant that aims to serve a slice of human connection with its pies, is currently hiring. MidiCi Chapel Hill will provide employee training, starting July 6, with a mandatory orientation called "Friends Day" on July 5.
The Daily Tar Heel’s 1893 Brand Studio talked to employees at other MidiCi locations to find out what’s so special about working at MidiCi.
Reason No. 1: Great people in a great atmosphere.
“I love the atmosphere; it’s really great,” said Chan Feggans, shift leader at the Charlottesville, Va., location. “I work with a lot of cool people. I’ve been here since they opened, so I’ve met a lot of people and interacted with different types.”
The MidiCi environment is far more relaxed than other restaurants of its caliber, according to Atlanta Director of Operations Donald Monroe, as customers order at the front and watch their food being made by employees. And MidiCi employees aren’t strangers for long.
“It’s different than regular restaurants,” Monroe said. “We are big on bringing people together, making friendships, getting everybody to remove their technology and just come and have fun.”
Reason No. 2: The food’s delicious, and employees get a sizable discount.
While the overall price point for MidiCi’s high-quality pizzas is good, it’s even better with an employee discount, according to Said Balkhi, a Barista at the Atlanta location.
“I eat the food a lot,” Balkhi said. “I get it almost every time I come in, and I really enjoy it. That’s one of the best perks here — 50 percent off food on the clock.”
MidiCi Chapel Hill will also offer employees a 30 percent discount when they’re not working. Employee discounts apply to MidiCi’s , which features both classic and more unique specialty pizzas such as the Chicken Pesto, the Shrimp Scampi and the Truffle and Prosciutto. It's also got delicious salads, appetizers, drinks and desserts that include the famous Nutella Calzone.
Reason No. 3: The newest MidiCi is opening in the heart of downtown Chapel Hill.
Don’t tell employees at the other locations, but the Chapel Hill MidiCi has got something truly special going for it: location.
Situated under the Chapel Hill classic TOPO at the corner of Franklin and Columbia streets, MidiCi Chapel Hill will be extremely accessible, whether it’s for students seeking a tasty post-class reward or a classy but laidback family dinner during Week of Welcome.
MidiCi Chapel Hill is seeking a Quality Assurance/Expo, a Fornaio and a Barista (or bartender). The Quality Assurance/Expo is a fun, fast paced and detail-oriented position that entails an inspection of all food before guests receive it — checking that toppings are correct, the pizza isn’t burned and the bottoms are perfect.
The Fornaio is the Front-of-House Cook and essentially the star of the show, preparing all food in Italian Wood Fired ovens out front, with guests watching. And the Barista prepares all alcoholic and coffee-based drinks.
Feggans said the positions are dynamic, but not too challenging.
“I learned how to be a bartender in, like, two shifts,” she said. “It’s not hard. We have signature cocktails, and it really doesn’t entail much. Everything is written down for you, so even if you forget how much of what to put into a drink, everything is written in black and white.”