Ken Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. Turns out, good beer can do a lot of good, and Sierra Nevada became a cornerstone for both its innovation and its care for the Earth and its people. We’re committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that’s in the brewhouse, with sustainability, or in the great outdoors.
Get to Know This Role
The Line Cook III works closely with all other positions in the Back of the House operations to prep, cook, and expedite food to the guests ordering onsite, delivery, and to-go. The Line Cook III follow recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook III will assist with training and serves as a mentor to Line Cooks I and II. The Line Cook III is proficient in all areas of the kitchen and is responsible for using their advanced knowledge to contribute to the continuous improvement of kitchen systems, sustainability initiatives, and employee skill development.
What's In It For You
We’re committed to our employees and work hard to prove it. For starters, we’re offering $16.74 to $25.86 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location.
But base pay is just the beginning. We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering your safety at work with ongoing trainings, state-of-the-art equipment, and preventative care. We offer medical, dental, and vision insurance, an onsite medical clinic, as well as mental health and well-being benefits including paid sick leave. We foster a culture of work-life balance and always encourage employees to use and enjoy their generous paid time off.
What You Will Do
Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
Responsible for opening and closing SOPs associated with the Taproom kitchen, assists others as needed; evaluates and suggests changes to continuously improve processes
Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition
Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness
Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge
Receives shipment and organizes product according to FIFO and health and food safety standards
Assist with the training line cooks
May be assigned additional work within the restaurant operation as needed
Additional Responsibilities
Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines
Please Apply if You Have
3 years Working in a commercial kitchen in various stations as a line cook required
A pattern of regular, prompt, dependable attendance required
Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
Advanced understanding of prep, stocking levels, sanitation, and execution within the kitchen
Work effectively as part of team and the ability to mentor Cook I & II teammates
Exceptional communication and the ability to work effectively as part of a team
Advanced knowledge of food product and cooking methods
Proficient mathematical skills necessary to understand recipes and conversions, measurements, requisition amounts, and portion sizes
Understanding of BOH systems and prep calls, able to communicate concerns and assist leadership as needed
Ability to expand and convert recipes to achieve different yields
Ability to collaborate on menu development
Advanced knife skills with a high focus on knife safety
Beginner butchery skills is preferred, but not required
Experience training fellow employees required
Ability to react to guest traffic fluctuations, and effectively communicate necessary prep and stocking changes to coworkers and supervisor on duty
Strong work ethic and high level of professionalism with strong attention to detail
A demonstrated ability to effectively communicate with peers, leaders, and FOH employees
Basic computer literacy skills
A pattern of regular, prompt completion of company assigned trainings
Advanced knowledge of sanitation and personal hygiene practices required
CA Food Handler's Card within 30 Days required
Additional Requirements To Consider Before Applying
Before applying for this role, please review the full job description, including the physical demands and working environment: https://sierranevada.jdxpert.com/ShowJob.aspx?EntityID=2&id=3568
This position will remain open until filled; online applications will be reviewed weekly **
Sierra Nevada Brewing Co. is an Equal Opportunity Employer
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Food & Beverages
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