LINE COOK I SEASONAL

Sierra Nevada; Mills River (NC); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dynamic team at a renowned brewing company as a Line Cook I, where you will play a crucial role in delivering exceptional culinary experiences. This position offers a chance to work in a fast-paced kitchen environment, preparing high-quality food while adhering to safety and health standards. You will collaborate with a passionate team, gain valuable experience, and contribute to the vibrant culture of inclusion and sustainability. If you're ready to take your culinary skills to the next level and be part of an exciting journey, this is the perfect opportunity for you!

Qualifications

• 6 months experience in a commercial kitchen required.
• Ability to handle pressures while delivering superior products.

Responsibilities

• Prepares all foods in accordance to standardized recipes.
• Maintains food safety and cleanliness in the kitchen.
• Participates in training and operational updates.

Skills

Commercial kitchen experience

Exceptional communication

Teamwork

Basic knowledge of food product and cooking methods

Basic mathematical skills

Knife skills

Attention to detail

Basic computer literacy

Sanitation and personal hygiene practices

Education

6 months experience in a commercial kitchen

6 months experience in banquet kitchen operations

SERV Safe Food Handler certification

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 This Role
The Line Cook I 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 I follows recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook I 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 I operates grills, fryers, broilers, and other commercial equipment to prepare and serve food.

Join our team for the busy season! This seasonal position will run through November 30, 2025, offering a great opportunity to gain experience and be part of a dynamic work environment.

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 $22.17 hourly compensation for this role. Individual offers are based on skills, 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 for following opening and closing SOPs associated with daily area of operation.
• Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary.
• Ensures all equipment, tools, and working 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.
• 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

• 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.
• 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.

Additional Requirements to Consider Before Applying
Selected candidate must pass a pre-employment, post offer background check. You must be at least 18 years of age to work for Sierra Nevada Brewing Co. Before applying for this role, please review the full job description, including the physical demands and working environment: Job Description.

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**This position will remain open until filled; online applications will be reviewed weekly**

Sierra Nevada Brewing Co. is an Equal Opportunity Employer.