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 RoleThe 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 follow 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. What's In It For YouWe’re committed to our employees and work hard to prove it. For starters, we’re offering $16.00 to $22.17 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location.
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 generous paid time off. What You Will Do
1. Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
2. Responsible for following opening and closing SOPs associated with daily area of operation
3. Maintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessary
4. Ensures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working condition
5. Receives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshness
6. Actively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledge
7. Receives shipment and organizes product according to FIFO and health and food safety standards
8. May be assigned additional work within the restaurant operation as needed
9. Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines
Please Apply if You Have
10. 6 months Direct line cook experience in a commercial kitchen required OR any combination of education and experience from which comparable knowledge skills and abilities have been achieved OR
11. 6 months Experience in banquet kitchen operations required
12. A pattern of regular, prompt, dependable attendance required
13. Ability to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guests
14. Exceptional communication and the ability to work effectively as part of a team
15. Ability to complete daily prep lists and communicate adjustments in a timely manner
16. Basic knowledge of food product and cooking methods
17. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
18. Ability to read and follow recipes to achieve quality and consistent yields
19. Beginner knife skills with a good understanding of knife safety preferred
20. Strong work ethic with strong attention to detail
21. Basic computer literacy skills
22. Beginners knowledge of sanitation and personal hygiene practices required
23. CA Food Handler's Card within 30 Days required