LINE COOK 1 or 2

Sierra Nevada Brewing Co.; Mills River (NC); On-site; USD 23,419 - 33,062; Full time

Benefits offered by this job

10% 401(k) match

Learning and development opportunities

Safety training and state-of-the-art设备

Medical, dental and vision insurance

Onsite medical clinic

Mental health and well-being benefits

Paid sick leave and PTO

Job summary

Sierra Nevada Brewing Co. is hiring Line Cook 1/2 in Mills River, NC. You will prep, cook, and expedite food to guests onsite, delivery and to-go, following recipes and SOPs to meet quality and safety standards.

This role requires 6 months in a commercial kitchen, 6 months in banquet operations, strong teamwork, and reliable attendance. Training, safety, and growth opportunities are provided within a supportive kitchen environment.

Qualifications

• 6 months experience in a commercial kitchen required.
• 6 months experience in banquet kitchen operations required.
• Regular, dependable attendance required.
• Ability to handle pressures while delivering superior product.
• Excellent communication and teamwork.
• Ability to complete daily prep lists and communicate adjustments.

Responsibilities

• Prepare all foods, prepped and plated, per standardized recipes.
• Open/close SOPs for daily area of operation.
• Maintain prepped quantities and adjust as directed.
• Ensure equipment and workspace are safe, clean and maintained.
• Receive, organize, rotate orders to ensure quality and freshness.
• Participate in trainings and updates to stay current.
• Monitor station for sanitation and safety, report concerns.
• Receive shipments and organize products per FIFO/food safety guidelines.
• May take on additional tasks as needed.
• Follow all FDA/Health Code guidelines.

Skills

Line cook experience

Food preparation

Teamwork

SOP adherence

Serv Safe certification

Education

Serv Safe Food Handler

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.

What's In It For You

We’re committed to our employees and work hard to prove it. For starters, we’re offering $16.90 to $23.95 hourly compensation for this role. Individual offers are based on skills, experience and qualifications.

• 10% company match on 401(k) contributions.
• Learning and development opportunities.
• Ongoing safety training and state‑of‑the‑art equipment.
• Medical, dental and vision insurance.
• Onsite medical clinic.
• Mental health and well‑being benefits including paid sick leave.
• Work‑life balance culture encouraging 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 guests ordering onsite, delivery and to‑go. The Line Cook follows recipes, plating guides, and 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 or 2 depending on relevant experience and qualifications.

What You Will Do

• Prepare all foods, prepped and plated, in accordance with standardized recipes approved only by Sous Chef, Executive Chef, or General Manager.
• Responsible for opening and closing SOPs associated with daily area of operation, assists others as needed.
• Maintain prepped food quantities as directed by the supervisor on duty and communicate adjustments when necessary.
• Ensure all equipment, tools, and working areas are safe, clean, well maintained, and in proper working condition.
• Receive, organize, and rotate orders and product throughout the week to ensure highest quality and freshness.
• Actively participate in daily, weekly, monthly trainings and operational updates to ensure up‑to‑date knowledge.
• Actively monitor station for potential needs, sanitation and safety standards, and alert concerns to supervisor.
• Receive shipment and organize product according to FIFO and health and food safety standards.
• May be assigned additional work within the restaurant operation as needed.
• Follow and enforce 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 that demonstrates comparable knowledge, skills and abilities.
• 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.
• Beginner 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 yields.
• Ability 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.

Additional Requirements To Consider Before Applying

• You must be at least 18 years of age to work for Sierra Nevada Brewing Co.; selected candidate must pass a pre‑employment, post‑offer background check.
• Physical demands and working environment details available at: https://sierranevada.jdxpert.com/ShowJob.aspx?EntityID=2&id=2158 (Line Cook 1) and the same link for Line Cook 2.
• Line Cook 2 position will remain open until filled; online applications will be reviewed weekly.

Sierra Nevada Brewing Co. is an Equal Opportunity Employer