LINE COOK 1, 2, or 3

Sierra Nevada Brewing Co.

Chico (CA)

On-site

USD 21,000 - 36,000

Full time

2 days ago

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Job summary

Sierra Nevada Brewing Co. is seeking Line Cook I, II, and III to join its kitchen team. You will prep, cook, and expedite foods to guests onsite, delivery, and takeout. Follow recipes, SOPs, and health standards while developing station knowledge and adapting to shift variations.

The role requires 6 months of kitchen experience, teamwork, and strong communication. Training opportunities, benefits, and a commitment to food safety are emphasized in this fast-paced environment.

Qualifications

6 months experience in a commercial kitchen required.
6 months experience in banquet kitchen operations recommended.
SERV Safe Food Handler within 30 days required.

Responsibilities

Prepares foods per standardized recipes and SOPs.
Open/close SOPs and assist as needed.
Maintain prepped quantities and communicate adjustments.
Ensure equipment and areas are safe and clean.
Organize and rotate product to maintain freshness.
Participate in trainings and keep updated on procedures.
Monitor station for sanitation and safety, report concerns.
Receive shipments and organize according to FIFO and health standards.
May take on additional duties within BOH operations.
Follow FDA and Health Code guidelines.

Skills

Line cook experience

Banquet kitchen experience

Dependable attendance

Strong communication

Basic computer literacy

SERV Safe certification within 30 days

Job description

Get to Know Us

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 Us

What’s In It For You

We’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

Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
Responsible opening and closing SOPs associated with daily area of operation, assists others as needed
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
Actively monitors their station for potential needs, sanitation and safety standards, and alerts concerns to supervisor.
Receives shipment and organizes product according to FIFO and health and food safety standards
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

Please Apply if You Have

Line Cook 1

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
6 months experience in banquet kitchen operations 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
Exceptional communication and the ability to work effectively as part of a team
Ability to complete daily prep lists and communicate adjustments in a timely manner
Basic knowledge of food product and cooking methods
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Ability to read and follow recipes to achieve quality and consistent yields
Beginner knife skills with a good understanding of knife safety preferred
Strong work ethic with strong attention to detail
Basic computer literacy skills
Beginners knowledge of sanitation and personal hygiene practices required
SERV Safe Food Handler within 30 Days required

Line Cook 2

2 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
Intermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchen
Exceptional communication and the ability to work effectively as part of a team
Intermediate knowledge of food product and cooking methods
Understanding of prep calls, able to communicate concerns and adjustments in a timely manner
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Ability to expand and convert recipes to achieve different yieldsAbility to identify quality issues of current recipes
Proficient in basic knife skills with a high focus on knife safety
Strong work ethic with strong attention to detail
Basic computer literacy skills
A pattern of regular, prompt completion of company assigned trainings
Intermediate knowledge of sanitation and personal hygiene practices required
SERV Safe Food Handler within 30 Days required

Line Cook 3

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
SERV Safe Food Handler within 30 Days required