Line Cook - Social Misfits at FOD ASSET MANAGEMENT PERRY NAPLES

Grand Rapids, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Apr, 26

Salary

0.0

Posted On

08 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Food Preparation, Time Management, Teamwork, Communication, Attention to Detail, Problem Solving, Hygiene Standards, Customer Service, Mathematical Skills, Pressure Handling, Ingredient Knowledge, Cooking Methods, Physical Stamina, Recipe Adherence, Multi-tasking

Industry

Investment Management

Description

Job Details Job Location: Social Misfits GR - GRAND RAPIDS, MI 49503 Our Misfit Joints are based on a simple premise: we exist to create a hospitality experience like no other. A warm, welcoming refuge for all. We respect and celebrate the diverse, alternative, and authentic. Social Misfits is a delicious adventure and a house of worship to the ultimate comfort food: Waffles. With an iconic logo of one of history’s most iconic misfits, you’d better believe this isn’t your ordinary cafe. In addition to a cozy, lounge-like atmosphere evoking romanticism, character and dark allure of the iconic speakeasy, Social Misfits serves deliciously creative offerings including both savory and sweet scratch-made waffles from farm-fresh local ingredients, locally sourced Michigan maple syrups with unique flavor infusions, craft cocktails, and farmer direct, locally roasted, hand crafted coffee from Ferris Coffee Roasting Company. Social Misfits is equally suited for an unordinary lunch meeting, an extraordinary dinner date, or a boozy brunch with friends old and new. Line Cook Responsibilities & Duties Assist with stocking and setting up the kitchen stations. Prepare food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks. Cook food items by grilling, frying, sauteing, and other cooking methods to specified recipes and standards. Plate prepared foods based on current SOPs and guidelines. Work with servers to ensure that orders are completed according to request and on time. Wash and clean the kitchen and cooking utensils and store the equipment at the end of shift. Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations. 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 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 be able to lift at least 60 pounds. Acute sense of taste is required Knowledge of various cooking methods, ingredients, and procedures 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.

Responsibilities

The Line Cook will assist with stocking and setting up kitchen stations, prepare food, and ensure timely completion of orders. They will also maintain cleanliness and adhere to food safety standards.