HopCat's mission is simple: Be the best damn beer bar on the planet. Our restaurants are designed, stocked, and staffed with one mission in mind: To bring you great beer. But our mission goes beyond this: We work to create welcoming, inclusive atmospheres where our guests and employees are encouraged to be themselves.

All team members receive training in our industry-leading recycling and composting program, which allows us to divert up to 90 percent of our waste from landfills. At HopCat, youll be part of a work family that strives to make the world a better place by giving back to our communities and building teams that reflect and celebrate the diversity of the areas we serve.

To get a feel for the unique vibe we try to create at each restaurant, check out these videos and visit our website:

HopCat: https://hopcat.com/ https://www.youtube.com/watch?v=-sF6xu_yG5M&t=25s

Free Meal with Each Shift!

$15+/ hour, depending on experience

Benefits:

• Employee assistance program
• Employee discount
• Referral program

Line Cooks are the center of the kitchen & masters of quality & efficiency. Line Cooks are vital to operations & contribute to guest first impressions based on the quality & presentation of menu items. Each line cooks primary objective is to support service & give guests the best experience imaginable while maintaining a fun & inviting work atmosphere.

REQUIREMENTS:

• Able to work long hours on your feet

DUTIES:

• Interacts warmly with guests (guest right of way, navigating toward restroom, etc.)
• Follows health & sanitation standards as mandated by training (food safety, proper sanitation, proper food handling & proper storage)
• Operates machinery safely & per manual recommendations
• Enlists the help of a manager when equipment is not functioning properly
• Follows knife safety standards & never leaves a knife in the dish area
• Supports the dish team by organizing dirty dishes as neatly as possible
• Prepares menu items according to build, paying careful attention to presentation & plating
• Monitors timing of product preparation & checks presentation of items before selling
• Maintains neat work space & sets fellow employees up for success by completing daily side work
• Works & communicates well with guests, fellow employees & management

SKILLS:

• Executes each shift using a Service State of Mind
• Effective & polite communicator (in person, through email & over the phone)
• Excellent multi-tasker; prioritizes tasks & operates with a sense of urgency
• Stays well organized with a strong attention to detail
• Able to read & follow written recipes including interpreting measurement abbreviations
• Able to discuss specific & unique characteristics of food menu items
• Able to identify when a product does not meet quality standards & resolve the issue before selling

PERSONAL QUALITIES:

• Honest
• Excellent & frequent communicator
• Dedicated to continuous learning about products & procedures
• Self-awareness; able to maintain composure in a busy, loud environment
• Great at on-your-feet thinking
• Enjoys meeting & talking to new people
• Devoted team player; willing to lend a helping hand or reach out when needed
• Motivated to self-identify tasks during down time

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee must be present in the restaurant to perform this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand, bend, carry and walk, including going up and down steps depending on building construction. Frequent upper extremity activities such as grasping, pinching, twisting of the trunk, pronation/supination of the wrist and manipulating cooking utensils in large and small appliances, fine finger dexterity and a great deal of reaching using both arms is required. The employee frequently is required to carry trays of multiple objects at once and reach above the head and below the waist for objects. The employee must occasionally lift and/or move up to 40 pounds. Must be able to tolerate high temperature and humidity. Ability to move independently or with reasonable accommodation within the kitchen. Ability to multi-task and complete detailed tasks with urgency as needed, following written recipes frequently. Specific vision abilities required by this job include close and distance vision and depth perception.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this, the employee is occasionally exposed to wet or humid conditions, and caustic chemicals. The employee is also potentially exposed to spaces behind the bar and throughout the restaurant/kitchen that may present safety issues. The noise level in the work environment is usually moderate to loud.

The above statements are intended to describe the essential functions performed by people assigned to this position title. The job description is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of members so classified. All reasonable accommodations will be made for applicants and/or current staff members who meet the requirements of the Americans with Disabilities Act (ADA).

BarFly Ventures, LLC is proud to be an equal opportunity workplace. We know that diverse, talented and dedicated individuals are critical to our success, so we look for veterans and people from various backgrounds not just because it's the right thing to do, but also because it's good for our business. We accept, celebrate and support the differences of people because it makes our team, the experience at our restaurants and the communities in which we operate better.