Employment

We are a craft brewery and gastropub bringing the community we love a cornucopia of cuisine inspired from around the world and beers that will have you celebrating a three day weekend every day!

We are seeking new members to join our team. Do you have a love for craft beer and exceptional food? Are you community-minded and believe in a hard day's work? If you answered yes, than we encourage you to consider the positions below.

Please complete the FDR Job Application and email it along with your cover letter, resume and the title of the position(s) you are applying for to the email listed in the job description.

Job Openings

FDR bartenders are responsible for serving guests at their bar top/tables, maintain a pristinely clean bar environment, adhering to drink recipe standards defined in FDR's standard operating procedures (SOPs).

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Four Day Ray's company culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:

- Safe efficient production of drink products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, mixing, blending, etc.
- Follow Standard Operational Procedures (SOPs) and production list to meet required par levels and specifications for assigned station or duties at FDR
- Maintains standards of sanitation, personal hygiene and cleanliness, as well as food/beverage service techniques and safety all with regard to the safe handling of food/beverage products for guest's consumption.
- Display knowledge of all emergency procedures including familiarity with MSDS (material safety data sheets) for chemical usage.
- Communicate on a consistent basis with supervising Manager keeping them abreast of all department activities, and ensure that facility and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Manager immediately if bar area and equipment are not in good, safe working order.
- Possess the ability to work with coworkers in any kitchen environment.

MINIMUM QUALIFICATIONS
High School Diploma or GED required. Position requires 3-5 years' experience in the Food Service Industry as a server/bartender. Position requires basic knowledge of food, sanitation products, as well as common and specialty drink recipes. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, as defined by hiring management. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations and FDR guidelines described in the FDR employee manual. Position requires employee to be at least 21 years of age, and be certified in Serve Safe beverage program as well as possess a valid current Indiana alcohol serving permit. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The Positions requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Melinda an application along with your cover letter and resume.

The busser is responsible for assisting our servers in taking care of any and all guests' needs while they dine at FDR. They are to assist in running food, clearing dirty tables, refilling drinks, assisting with opening, closing and running side work and maintaining a clean environment in all areas of our facility that guests have access to including dining area, patio, bathrooms and entry/exit areas.

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Four Day Ray's company culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:

- Safely and efficiently assisting with running prepared foods, refilling non-alcoholic beverages, restocking all essential service wares, linens etc. Clearing tables of dirty wares and maintaining a pristinely clean environment and uniform while doing so.
- Assisting with opening and closing procedures defined in our standard operating procedures (SOPs).
- Maintaining standards of sanitation, of both our facility and your personal hygiene to ensure we are providing the safest dining environment for our guests and other employees.
- Displaying knowledge of all emergency procedures including familiarity with MSDS (material safety data sheets) for chemical usage.
- Consistently communicating with supervising chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising chef immediately if kitchen and equipment are not in good, safe working order.
- Working well with co-workers in any kitchen environment.

MINIMUM QUALIFICATIONS
Position requires 1 (one) years' experience in the food service industry in a similar role. Position requires the ability to successfully set up and work multiple areas within the FDR facility. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The position requires the trained use of restaurant equipment such as knives, sanitation equipment, tea/coffee machines, and other equipment used in the restaurant on a daily basis. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Position requires employee to be at least 16 years of age and consent of legal guardians and school administrators if a working minor. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations and FDR guidelines described in the FDR employee manual. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Melinda an application along with your cover letter and resume.

The cook is responsible for supporting the sous chef in the successful production of raw and/or cooked food products for culinary operations at Four Day Ray. Position will be engaged in the safe and efficient preparation of food utilizing various cooking techniques and equipment, i.e. station set up, prep work, frying, sautéing, griddling, brazing, carving, broiling, boiling, and steaming all meats, fish, vegetables, wild game and poultry producing soups, stocks, sauces, cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for consumption by guests, as well as other duties as assigned.

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Four Day Ray's company culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:

- Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, mixing, etc.
- Assist with set up and operation of multiple stations with in area
- Produce Stocks, Soups, Sauces as part of preparation of daily food (meal period) service Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at ILC
- Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption.
- Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
- Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
- Possess the ability to work with co-workers in any kitchen environment.

MINIMUM QUALIFICATIONS
High school diploma or GED required. A college degree or culinary arts degree is helpful. Position requires 2 (two) years' experience in the Food Service Industry as a Cook I or similar position. Position requires the ability to successfully set up and work multiple stations within outlet or area, and moderate food knowledge consisting of Cook Level I plus, sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight, growing season, origin, seasonal availability) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Kyle an application along with your cover letter and resume.

The dishwasher and utility team member is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility.

ESSENTIAL DUTIES & RESPONSIBILITIES
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
- Sort and stack clean dishes. Carry clean dishes to cook's line and other proper storage areas. Rewash soiled dishes before delivering.
- Change dishwater in dish machine every hour.
- Wash pots, pans and trays by hand.
- Remove trash and garbage to dumpster.
- Set up or break down dishwashing area.
- Clean and roll/unroll mats.
- Fill/empty soak tubs with cleaning/sanitizing solutions.
- Sweep/mop floors.
- Assemble/disassemble dish machine.
- Sweep up trash around exterior of restaurant and garbage dumpster.
- Conduct general restaurant and restroom cleaning as directed.
- Wipe up any spills to ensure kitchen floors remain dry.
- Notify manager any time dish machine wash or rinse cycle falls below safety standard temperatures.
- Do not touch dirty dishes before touching clean dishes without washing hands first.
- Other duties as directed.

MINIMUM QUALIFICATIONS
High School Diploma or GED required. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Megan an application along with your cover letter and resume.

The host/hostess is responsible for our guests' first impression of FDR. They are the first interaction guests have with our staff and can set the tone for the entire dining experience. This position requires the employee to maintain bright, personable traits and not be afraid to interact with multiple types of personalities. The ability to multitask is essential to success at this position.

ESSENTIAL DUTIES & RESPONSIBILITIES
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Greet every guest with an enthusiastic welcome, and assist them with their needs.
- Maintain proper seating rotation during each shift.
- Adhere to quote times that are assigned to walk-in guests so that they are seated at a table in the time we said we would seat them.
- Update manager on duty about what is going on at the host stand and inform them of any problems or potential problems in meeting a guests needs.
- Remove trash and garbage to dumpster.
- Stock host area with all essential items needed to run a smooth and efficient shift.
- Help role silverware before during and after service hours.
- Maintain clean and presentable menus for our guests to use during their visit. Notify management if we are running low or have damaged menus so that they can provide the amount of menus we need.
- Sweep floors in the host and entry areas, and the ability to clean windows on a daily basis.
- Conduct general restaurant and restroom cleaning as directed.
- Wipe up any spills to ensure guest area floors remain dry.
- Notify manager any time you feel something is not right.
- Other duties as directed.

MINIMUM QUALIFICATIONS
Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Melinda an application along with your cover letter and resume.

The pantry cook is responsible for supporting the sous chef in the successful production of raw and/or cooked food products for culinary operations at Four Day Ray. This team member will participate in the safe and efficient setup, preparation and display of cold salads, antipasti, sandwiches, cold displays, salad dressings, slicing deli meats and cheeses by specifications for guest consumption, as well as other duties as assigned.

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Four Day Ray's company culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:

- Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, mixing, blending, etc.
- Follow Standard Operational Procedures (SOP's) and production list to meet required par levels and specifications for assigned station or duties at ILC
- Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest's consumption.
- Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage.
- Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities, and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
- Possess the ability to work with co-workers in any kitchen environment.

MINIMUM QUALIFICATIONS
High school diploma or GED required. College degree or culinary arts degree is helpful. Position requires 1 (one) year experience in the food service industry as a pantry or cold food preparer or similar position. Position requires basic knowledge of food products including cold cuts, dairy products, produce, etc. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, possess proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight) as defined by hiring management. The Position requires the trained use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Kyle an application along with your cover letter and resume.

Servers are responsible for creating our guests dining experience. Our servers along with our food and beverage selections will be what most affects the impression our guests have of Four Day Ray. Our servers will be the people who suggest great food to pair with world class in house brewed beers, hand selected wines and crafted cocktails. A calm collected demeanor and a genuine caring attitude towards our guests along with strong knowledge of our food and drink menu will be essential to any server's success at Four Day Ray.

ESSENTIAL DUTIES & RESPONSIBILITIES
Responsible for practicing, supporting, and promoting Four Day Ray's company culture and demonstrating excellent service standards at all times. Responsibilities including but not limited to:

- Educating and creating a discussion with our guests about our food and beverage menus.
- Getting to know your guests on a personal level and understand that you are more than an order taker, you are a concierge of FDR.
- Continued education of our food and beverage menu items will be essential to your earnings. Do not underestimate how critical this area will be to your success.
- Follow Standard Operational Procedures (SOP's) and steps of service to allow our guests to have a great dining experience while at FDR.
- Maintains standards of sanitation, of both our facility and your personal hygiene and cleanliness to ensure we are providing the safest dining environment for our guests and other employees.
- Display knowledge of all emergency procedures including familiarity with MSDS (Material Safety Data Sheets) for chemical usage
- Communicate on a consistent basis with supervising manager keeping them abreast of all department activities, and ensure that all service equipment and wares are in good working order and that the work area is clean and hazard-free. Notify supervising manager immediately if service equipment are not in good, safe working order.
- Possess the ability to work with Co-workers in any service environment.
- Understand that you are showcasing FDR and everything about us to each and every person who chooses to visit FDR. Always be aware that even though you don't see or hear it, you are constantly being evaluated by our guests in everything you do while at a table and while you are attending to other tasks and tables.

MINIMUM QUALIFICATIONS
High School Diploma or GED required. Position requires 3-5 years' experience in the Food Service Industry as a server/bartender. Position requires basic knowledge of food, sanitation products, as well as common and specialty drink recipes. Ability to read, write, speak and understand English, distinguish letters, numbers, symbols and be involved in daily professional communication with co-workers and guests. The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, as defined by hiring management. Must be able to demonstrate and ensure that daily work performed is conducted within HACCP guidelines. Required to comply with safe and hazard free work environment practices stipulated in ILC, County/State/Federal Department of Health and OSHA policies, procedures and regulations and FDR guidelines described in the FDR employee manual. Position requires employee to be at least 21 years of age, and be certified in Serve Safe beverage program as well as possess a valid current Indiana alcohol serving permit. Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.

PHYSICAL REQUIREMENTS
The position requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

WORK ENVIRONMENT
Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily non-sitting position (approx. 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

For consideration, please email Melinda an application along with your cover letter and resume.