Line Cook

We are looking for a Line Cook to join our team!

Who are we? Foundry Social is the premier Northeast Ohio entertainment facility, and is located in the heart of Medina, Ohio. We serve guests and clients from Cleveland, Akron, Medina, and surrounding communities.

The Line Cook will promote an excellent guest experience and help prepare meals according to our standard recipes. In this position, the principal goal will be to prepare high-quality meals that meet the Kitchen Manager’s exact specifications.

You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the line cook will possess excellent communication and multi-tasking skills. Ultimately, the line cook will play an essential role in contributing to our customer satisfaction.

To be successful in this role, you must display a positive attitude with a smile and be focused on delivering a top-level entertainment experience for each guests. You will work in a lively environment, whose core business and mission to bring fun and connection to people of all ages. We are committed to our employees and dedicated to making a difference in their lives and in the lives of our guests. We offer great pay, along with benefits, including healthcare.

Duties and Responsibilities – The Fine Print

• Maintain a fun, safe atmosphere for guests.
• Ensure the preparation station and the kitchen is set up and stocked.
• Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
• Report to the Lead Cook and follow instructions.
• Clean prep areas and take care of leftovers.
• Stock inventory and supplies.
• Cook menu items with the support of the kitchen staff.
• Maintains work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes. Understands and complies with County/State/Federal health codes to ensure health and safety of the guest.
• Monitors food rotation and inventory levels to maintain wholesome and nutritious products. Labels food in compliance with storage guidelines.
• Follows a standard process for kitchen closing with proper cleaning techniques and guidelines. Follows that process daily.
• Assists the Kitchen Manager with recipe development and modification, menu planning and determining best use of foods considering weather/seasonal availability, and catered events for maximum efficiency and cost control.
• Assists Dishwasher as needed.
• Able to utilize POS system for ordering.
• Practices good safety, security, and emergency practices throughout the property.
• Performs all other duties as assigned.

Skills and Qualifications

To perform this job successfully, an individual must be able to perform each duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform their job functions.

Education and/or Experience – High school diploma or equivalent plus one years’ experience preparing hot and cold food and catered food in a higher volume commercial food service operation. Knowledge of County/State/Federal health and safety codes and regulations pertaining to food service operations, safe operation of commercial food service equipment, including deep fryers, ovens, cooktops, slicers, etc. is required. Knowledge of food cost accounting methods is also required and the ability to operate a computer for inventory and other documentation is desirable. The job requires the ability to lead and guide the work of others and perform multiple tasks concurrently to maintain service commitments.

Food handler’s card required.

Other Qualifications:

• Courteous, friendly personality and professional appearance.
• Knowledge of food menu items.
• Basic math and computer skills.
• Strong communication, and interpersonal skills, ability to handle tense situations with coworkers and guests calmly and rationally.
• Observant, thorough, responsible, punctual.

Competencies:

• Cooperation- Refers to the ability to establish and maintain effective relations. This person exhibits tact and consideration and displays a positive outlook and pleasant manner.

• Guests Service- The ability to satisfy the expectations and requirements of guests. These individual displays courtesy and sensitivity and responds promptly to service requests. They identify guests needs and explains services clearly.

• Work Quality- The Event Coordinator is directly responsible for initial guest experiences. They consistently achieve desired outcomes with a minimum of avoidable errors and problems.

• Time Management- The Event Coordinator must complete the daily duties and responsibilities in a timely manner. Effective Multitasking is important.

WORK ENVIRONMENT AND PHYSICAL DEMANDS:

Work is performed in a commercial food service operation environment. Exposure to noise and temperature extremes, ventilation problems occur on a regular basis with less exposure to other potentially hazardous conditions. Requires working extended hours with little notice. Work pressure and disturbance of workflow occur frequently as a result of the need to accommodate large groups of customers without notice, absence of other staff and the need to maintain an acceptable level of customer service. Work involves the operation of demanding equipment and standing for extended periods of time. Lifting and/or carrying materials weighing up to 40 pounds occurs with varied frequency.

Job Types: Full-time, Part-time

Pay: $16.00 - $18.00 per hour

Expected hours: 20.0 – 40.0 per week

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Shift availability:

• Night Shift (Required)
• Day Shift (Preferred)

Work Location: In person