Line Cook - Craft Kitchen, Quality Food, Team Focus

Sierra Nevada Brewing Co.

Mills River (NC)

Sur place

USD 23 419 - 33 062

Plein temps

14 jours+

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Avantages offerts par ce poste

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

Résumé du poste

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.

Responsabilités

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.

Connaissances

Line cook experience

Food preparation

Teamwork

SOP adherence

Serv Safe certification

Formation

Serv Safe Food Handler

Description du poste

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.

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 or 2 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 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.

Before applying for this role, please review the full job description, including the physical demands and working environment:

Line Cook 1: https://sierranevada.jdxpert.com/ShowJob.aspx?EntityID=2&id=2158

Line Cook 2