• Responsibilities and essential job functions include, but are not limited to, the following:
• Adhere to company policies and procedures including uniform, grooming, and attendance.
• Adhere to company, state, and county food safety and sanitation standards.
• Clean and sanitize the work area before, during, and after shifts.
• Ensure prep work is complete and pars are accurate for the station prior to service.
• Maintain clean and organized workstation, practicing safe and sanitary food handling at all times.
• Prepare and present food consistently based on recipe builds and/or guest requests.
• Know all menu items including ingredient amounts and potential allergens.
• Assist other team members as needed.
• Maintain a friendly, helpful, and positive attitude while at work.

• Previous related experience working in a scratch kitchen (at least one-year minimum preferred).

• Ability to see, hear, read, and write.
• Ability to comprehend and follow written and verbal directions.
• Must be able to speak clearly and listen attentively to guests, team members, and leadership.
• Ability to manage workflow 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.

• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain station in practicing good safety and sanitation.
• Assist with the cleaning and organization of the kitchen and equipment.
• Restock items as needed throughout the shift.
• Adhere to all sanitation and food production codes.

• Personal protective equipment is provided or required.
• Sanitizing, disinfecting, or cleaning procedures in place.

• A job for which military-experienced candidates are encouraged to apply.
• Open to applicants under 18 years old, provided it is legally allowed for the job and location.
• Open to applicants who do not have a high school diploma/GED.
• A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks).
• A good fit for applicants with gaps in their resume, or who have been out of the workforce for the past 6 months or more.
• A good job for someone just entering the workforce or returning to the workforce with limited experience and education.
• Open to applicants who do not have a college diploma.

• Dental insurance.
• Employee discount.
• Health insurance.
• Referral program.

• Bar.
• Casual dining restaurant.

• Monday to Friday.
• Weekend availability.

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 opened 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.