LINE COOK III

Sierra Nevada; Mills River (NC); On-site; Full time

Job summary

Join a forward-thinking company as a Line Cook III, where your culinary skills will shine in a vibrant kitchen environment. This role offers the chance to prepare high-quality dishes while adhering to safety and health standards. You'll work closely with a passionate team, mentoring junior cooks and contributing to sustainable kitchen practices. Enjoy a competitive hourly wage, comprehensive benefits including medical and dental insurance, and a supportive culture that values work-life balance. If you're ready to take your culinary career to the next level, this opportunity is perfect for you!

Benefits

401(k) company match

Medical insurance

Dental insurance

Vision insurance

Onsite medical clinic

Paid sick leave

Work-life balance

Paid time off

Learning and development opportunities

Qualifications

• 3+ years in a commercial kitchen required.
• Advanced knowledge of food product and cooking methods.
• Ability to mentor and train junior cooks.

Responsibilities

• Prep and cook food according to standardized recipes.
• Maintain cleanliness and safety of kitchen equipment.
• Assist in training and mentoring other line cooks.

Skills

Commercial kitchen experience

Teamwork

Advanced knife skills

Food safety knowledge

Communication skills

Mathematical skills

Sanitation practices

Mentoring skills

Butchery skills

Recipe development

Education

High school diploma or equivalent

ServSafe 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 III works 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 III follows recipes, plating guides, and standard operating procedures (SOPs) and ensures our food meets quality and health safety standards. The Line Cook III will assist with training and serves as a mentor to Line Cooks I and II. The Line Cook III is proficient in all areas of the kitchen and is responsible for using their advanced knowledge to contribute to the continuous improvement of kitchen systems, sustainability initiatives, and employee skill development.

What's In It For You

We’re committed to our employees and work hard to prove it. For starters, we’re offering $16.74 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.

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 opening and closing SOPs associated with the Taproom kitchen, assists others as needed; evaluates and suggests changes to continuously improve processes.
• 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.
• Assists with the training of line cooks.
• Actively monitors their station and those around them for potential needs, sanitation and safety standards, alerts concerns and suggestions for improvements to supervisor.
• 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

• 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 a 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 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.

Additional Requirements to Consider Before Applying

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

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

Sierra Nevada Brewing Co. is an Equal Opportunity Employer.