Bull and Bear Roadhouse - Fayetteville Logo

Prep Cook

East Syracuse, New YorkFull-time
About the Job
PREP COOK-EAST SYRACUSE

At Bull & Bear, the prep cook for the kitchen is responsible for preparing all menu items consistently and safely in accordance with Bull & Bear recipes and food sanitation guidelines. This individual is required to complete all prep work requested on the Prep Checklist each shift. Typically, the position is a morning shift though specific hours may vary by restaurant location.

Essential Functions:
Responsibilities and essential job functions include, but are not limited to, the following:
  • Adhere to Bull & Bear’s policies and procedures including uniform, grooming, and attendance.
  • Adhere to company, state, and county food safety and sanitation standards.
  • Clean and sanitize work area before, during, and after shift.
  • Maintain clean and organized work station, practicing safe and sanitary food handling at all times.
  • Prepare food consistently based on recipes.
  • Clearly label (including date) and store all containers of food accurately and consistently in accordance with kitchen and food safety and sanitation guidelines.
  • Assist other team members as needed.
  • Receive, confirm, and appropriately label and store deliveries made while on shift.
  • Maintain friendly, helpful, and positive attitude while at work.
  • Complete all assigned kitchen prep work which may include cutting vegetables and/or proteins, making sauces and/or marinades and other general prep items.

Supervisory Responsibilities:
None.

Qualifications:

Certifications/Training/Experience:
Previous related experience working in a scratch kitchen (at least one year minimum preferred).

Knowledge/Skills/Abilities:
  • Ability to see, hear, read, and write.
  • Ability to comprehend and follow written and verbal direction.
  • Must be able to speak clearly and listen attentively to guests, team members, and leadership.
  • Ability to manage work flow and resolve questions and issues with team and leadership.
  • Capable of using knives, industrial kitchen and food preparation equipment.
  • Ability to work in a high-volume restaurant kitchen environment with exposure to wet floors, noise, and temperature extremes.
  • Ability to place plates, utensils, pans, and cases on high and low shelves.
  • Ability to work a flexible schedule, as needed.
    About Bull and Bear Roadhouse - Fayetteville

    Founder Mark Bullis began his quest into the world of hospitality as a bartender at Awful Al’s in the late 90s and early 2000s. He loved the bar scene and being the host of the party. Mark opened Bull & Bear Pub in Hanover Square in downtown Syracuse in 2002. The Pub became the 13-year brain child of what we know today as Bull & Bear Roadhouse & Catering. The Pub boasted a large amount of beer and spirits with elevated pub food and a steady flow of live music. Mark began to get the itch to expand upon his Pub concept and the initial concepts for Bull & Bear Roadhouse were born. Mark set out to find a location for his new idea. The East Syracuse location on Collamer Road was a revolving door of failed concepts attached to a bottle return on a major road with an awkward intersection. Obviously, Mark thought this was the perfect spot! After doing some major renovations and adding a front porch/patio, Bull & Bear Roadhouse opened its doors in February of 2013. With the addition of ribs, pork, brisket and more classic comfort foods to the menu, the Roadhouse took shape. Although the south has always resonated in Bull & Bear Roadhouse’s food, there has always been a place for other influences to keep things fresh and exciting. The menu has featured such items as a pork belly banh mi and thai peanut noodles at different times. Not one to be complacent, Mark continued to look forward with the addition of a second Roadhouse in Liverpool. The doors opened in April of 2015 with much anticipation and large crowds for weeks. Mark purchased the building that housed the former Hullar’s Restaurant for over 100 years in Fayetteville, NY. The third Bull & Bear Roadhouse is slated to open in early 2019. Community outreach and involvement has always been an important aspect of being a business-owner to Mark. Mark sits on the board of Syracuse for St. Jude and was recognized for his philanthropy at the Syracuse for St. Jude Gala in 2016. Bull & Bear partners closely with all fire departments in the area, including East Syracuse FD and Moyers Corners FD. Bull & Bear has catered the East Syracuse Fire Department’s Burn Run post-race food and refreshments for 5 years. The company offers many opportunities for area schools, organizations and charities to raise funds, including "Roadhouse 'Raiser" fundraiser nights and celebrity bartending events.