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Form of workAbout The Fifty/50 Restaurant Group
Founded in 2008, The Fifty/50 Restaurant Group was the result of the partnership between Scott Weiner and Greg Mohr who met in 2003. With the opening of The Fifty/50 in Wicker Park, they found themselves at the forefront of Chicago's growing restaurant and bar movement. Since then, they've invested in growing neighborhoods and communities across Chicago to become fixtures with unique concepts such as Roots Pizza and West Town Bakery. Along with the company's rapid growth, they've worked hard to build a great company culture. Currently, The Fifty/50 Restaurant Group either owns or manages 15 establishments.
The Fifty/50 Restaurant Group has become one of Chicago's fastest growing restaurant groups due to their amazing people. The group continues to focus on new restaurant concepts and locations within Chicago as well as other cities cross the US.
About the Second City
The Second City is the premier brand in improv-based sketch comedy and the world's largest school of improvisation with theatres and training centers in Chicago, Toronto, and Hollywood. We have full time touring ensembles, the Harold Ramis Film School, and a thriving B2B division focused on hands-on learning, digital content, and consumer insight. Founded in 1959, the company continues to grow rapidly in size and influence.
Prep Cooks are responsible for the preparation and production of readying foods, garnishes and condiments to be used on the line or for service. All Prep Cooks will be given an opportunity to develop new skills and have the opportunity to work towards being a line cook.
Essential Functions:
- Prepare food items and ingredients needed for menu items according to prescribed recipes and/or special requests
- Available to work a variety of hours, days and shifts, including weekends
- Safely and effectively use and operate all necessary tools and equipment, including knives
- Ability to effectively communicate in order to perform and follow job requirements in written and spoken direction
- Ability to multi-task calmly and effectively in a busy, stressful environment
- Work in a confined, crowded space of variable noise and temperature levels
- Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
- Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
Key Responsibilities and Duties:
- Follow all prescribed portioning controls and par levels
- Maintain food safety and quality standards
- Ability to read a thermometer correctly and efficiently
- Communicate any food delays or issues to Coordinator
- Accurately account for all items coming out of the kitchen
- Understand and follow the food allergy procedure and special orders/restrictions
- Comply with all safety and sanitation guidelines and procedures
- Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
- Get along well with others and be a team player
- Other duties will be assigned as needed
