Get to Know UsKen 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.What's In It For YouWe’re committed to our employees and work hard to prove it. For starters, we’re offering $15.50 to $25.86 hourly compensation for this role. Individual offers are based on skills, experience and qualifications.
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 paid time off.
Get to Know This Role
The Line Cook 1, 2 or 3 is a member of the kitchen team, who will work 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 follow recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook is responsible for developing a comprehensive knowledge of operations within the stations they are assigned and working a varying shift to perform the essential duties of their role. The Line Cook operates grills, fryers, broilers, and other commercial equipment to prepare and serve food.
NOTE: Selected candidate may be offered Line Cook 1, 2 or 3 depending on relevant experience and qualifications.
What You Will Do
1. Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
2. Responsible opening and closing SOPs associated with daily area of operation, assists others as needed
3. Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
4. Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition
5. Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness
6. Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge
7. Actively monitors their station for potential needs, sanitation and safety standards, and alerts concerns to supervisor.
8. Receives shipment and organizes product according to FIFO and health and food safety standards
9. May be assigned additional work within the restaurant operation as needed
10. Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines
Please Apply if You HaveLine Cook 1
11. 6 months experience in a commercial kitchen required OR any combination of education and experience from which comparable knowledge skills and abilities have been achieved. required or
12. 6 months experience in banquet kitchen operations required
13. A pattern of regular, prompt, dependable attendance required
14. Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
15. Exceptional communication and the ability to work effectively as part of a team
16. Ability to complete daily prep lists and communicate adjustments in a timely manner
17. Basic knowledge of food product and cooking methods
18. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
19. Ability to read and follow recipes to achieve quality and consistent yields
20. Beginner knife skills with a good understanding of knife safety preferred
21. Strong work ethic with strong attention to detail
22. Basic computer literacy skills
23. Beginners knowledge of sanitation and personal hygiene practices required
24. SERV Safe Food Handler within 30 Days required
Line Cook 2
25. 2 years Working in a commercial kitchen in various stations as a line cook. required
26. A pattern of regular, prompt, dependable attendance required
27. Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
28. Intermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchen
29. Exceptional communication and the ability to work effectively as part of a team
30. Intermediate knowledge of food product and cooking methods
31. Understanding of prep calls, able to communicate concerns and adjustments in a timely manner
32. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
33. Ability to expand and convert recipes to achieve different yields
34. Ability to identify quality issues of current recipes
35. Proficient in basic knife skills with a high focus on knife safety
36. Strong work ethic with strong attention to detail
37. Basic computer literacy skills
38. A pattern of regular, prompt completion of company assigned trainings
39. Intermediate knowledge of sanitation and personal hygiene practices required
40. SERV Safe Food Handler within 30 Days required
Line Cook 3
41. 3 years Working in a commercial kitchen in various stations as a line cook. required
42. A pattern of regular, prompt, dependable attendance required
43. Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
44. Advanced understanding of prep, stocking levels, sanitation, and execution within the kitchen
45. Work effectively as part of team and the ability to mentor Cook I & II teammates
46. Exceptional communication and the ability to work effectively as part of a team
47. Advanced knowledge of food product and cooking methods
48. Proficient mathematical skills necessary to understand recipes and conversions, measurements, requisition amounts, and portion sizes
49. Understanding of BOH systems and prep calls, able to communicate concerns and assist leadership as needed
50. Ability to expand and convert recipes to achieve different yields
51. Ability to collaborate on menu development
52. Advanced knife skills with a high focus on knife safety
53. Beginner butchery skills is preferred, but not required
54. Experience training fellow employees required
55. Ability to react to guest traffic fluctuations, and effectively communicate necessary prep and stocking changes to coworkers and supervisor on duty
56. Strong work ethic and high level of professionalism with strong attention to detail
57. A demonstrated ability to effectively communicate with peers, leaders, and FOH employees
58. Basic computer literacy skills
59. A pattern of regular, prompt completion of company assigned trainings
60. Advanced knowledge of sanitation and personal hygiene practices required
61. SERV Safe Food Handler within 30 Days required