Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $25.00 - $29.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
competitive pay rate
employee discount
Beer giveaways
Inclusive culture
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Paid Time Off
Paid sick leave
401(k) Plan
Paid holidays
Job Description
Firestone Walker Brewing Company began as a small brewery deeply rooted in California’s Central Coast wine country. Since its inception, it has grown into a renowned regional craft brewery with a dedicated mission to craft the world's best beers. Known for its innovation, quality, and commitment to excellence, Firestone Walker has carved out a respected place in the craft beer industry, and it continues to push the boundaries of brewing traditions through passion and craftsmanship. The company prides itself on maintaining its original goal of producing perfect beers while continuously seeking improvement, never settling for anything less than the best.... Show More
Job Requirements
- At least two years of previous sous chef experience or similar
- Minimum three years of experience in kitchen preparation and cooking, preferably on a hot line
- Ability to obtain Food Handlers Card within 30 days of hire
- Ability to obtain California Responsible Beverage Service certification within 60 days of hire
- Available to work AM and PM shifts, weekends and holidays
- Clear and professional communication skills
- Strong team player
- Physically able to lift up to 50 pounds regularly with assistance
- Able to stand for long periods of time up to 9 hours
Job Qualifications
- Culinary school graduates are a plus but not required
- Knowledge of food sanitation and cleanliness
- Experience managing kitchen staff and training new hires
- Ability to control food cost and usage
- Skill in scheduling labor efficiently
- Familiarity with kitchen equipment maintenance and safety
- Knowledge of restaurant policies and procedures
Job Duties
- Assist the Head Chef to ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- Act as Manager on Duty for kitchen employees when Head Chef is off work
- Provide new hire training when Head Chef is unable to provide orientation including company and department rules, policies and procedures and position duties
- Fill in where needed to ensure guest service standards and efficient operations
- Assist the Head Chef to ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
- Assist the Head Chef to ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
- Assist the Head Chef to control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- Assist the Head Chef to schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- Assist the Head Chef to oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils, cleanliness and sanitation practices, and safety
- Responsible for assisting the Head Chef in maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
- As needed, prepare food, cook food, and complete final plate preparation including plating and garnishing of cooked items
- Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period
- Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
- Performs other related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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