Job Overview
Employment Type
Hourly
Compensation
Type:
Hourly
Rate:
Range $17.00 - $26.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Onsite medical clinic
Paid sick leave
Paid Time Off
401(k) with Company Match
Job Description
Sierra Nevada Brewing Co. is a pioneering craft brewery that began in 1980 when founder Ken Grossman crafted a hand-built brewhouse driven by his profound passion for brewing. This initiative not only shaped the trajectory of American craft brewing but also ignited a nationwide beer revolution that remains vibrant today. As a company, Sierra Nevada Brewing Co. stands as a beacon of innovation, sustainability, and community involvement. They are deeply committed to advancing an inclusive culture, where diversity in all its forms is seen as a source of strength and inspiration. The company's dedication extends beyond the brewhouse, embracing sustainability... Show More
Job Requirements
- 3 years working in a commercial kitchen in various stations as a line cook required
- CA Food Handler's Card within 30 days 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
- 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
Job Qualifications
- 3 years working in a commercial kitchen in various stations as a line cook required
- 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 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
Job Duties
- 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 necesssary
- 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
- Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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