Prep Cook - The Foolery

Prep Cook - The Foolery

The Foolery, the city's newest fine dive bar, will feature an inventive offering of Detroit-style, deep dish pizza, purposefully crafted cocktails, and cold beers. This new Misfit joint downtown will be a place where folks snag an after work beer with colleagues,and stay for the pizza. Or, one to bring your friends to for a laid-back dinner, and stay for the innovative cocktails. We are looking for experienced hospitality people to join our ever-growing Misfit team.

Misfit Joints are based on creating a hospitality experience like no other. A warm, welcoming, refuge for all. A place where everyone feels safe to let their freak flag fly! We respect and celebrate the diverse, alternative, and authentic. If you're interested in working for the Misfit Joints, apply today!

Responsibilities & Duties

• Open the restaurant in the morning.
• Perform routine kitchen tasks.
• Follow the prep list created to plan duties.
• Label and stock all ingredients on shelves so they can be organized and easily accessible.
• Measure ingredients and seasonings to be used in cooking.
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
• Set up workstations and ingredients so that food can be prepared according to recipes.
• Undertake basic cooking duties, such as reducing sauces and parboiling food.
• Prepare simple dishes, such as salads and entrees.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
• Ensure that all food and other items are stored properly.
• Comply with nutrition and sanitation guidelines.
• Perform other kitchen duties as assigned.
• All staff members are required to follow the guidelines set forth by the Employee Handbook.

Qualifications

Reports To: General Manager - Executive Chef - Kitchen Manager - Lead Line Cook

Required Training, Education, & Experience:

• High School Diploma or equivalent
• Previous Kitchen Experience (1-2 years)

Minimum Qualifications:

• Must have command of the English language, written and verbal.
• Basic mathematical skills for report/forecast preparation and other calculations.
• Must be able to work flexible days and hours, including weekends and holidays.
• Good hearing and vision with or without corrective lenses.
• The ability to work on your feet for most of the day and able to lift at least 60 pounds.
• Acute sense of taste is required
• Knowledge of various cooking methods, ingredients, and procedures
• Leadership and decision making skills
• Handles pressure and deals with uncertainty
• Time-management skills, able to perform several tasks simultaneously.

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and restaurant community.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands

The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to stand, walk, and verbally interact with other employees and guests. The staff member must occasionally lift and/or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume restaurant environment and will be required to spend a majority of their time on their feet.

Schedule Requirements

Availability to work must include evenings, weekends, and some holidays during the restaurant's hours of operation.