Job Description Review
The provided job description contains relevant information about the company, role, benefits, responsibilities, and minimum requirements. However, it lacks proper HTML formatting to enhance readability and engagement. Additionally, some sections could be better structured for clarity and conciseness, and irrelevant content such as the social network login prompt should be removed.
Below is a refined version with improved formatting and organization, adhering to the allowed HTML tags.
Job Role: Line Cook III
Get to Know Us: Sierra Nevada, founded in 1980 by Ken Grossman, is renowned for its innovation in American craft brewing and commitment to sustainability and community. We foster an inclusive culture that values diversity and pushes boundaries in brewing, sustainability, and outdoor activities.
Compensation & Benefits: $16.74 to $25.86 hourly (based on skills and experience). Benefits include a 10% company match on 401(k), medical, dental, vision insurance, onsite medical clinic, mental health support, paid sick leave, and paid time off.
What You Will Do:
* Prepare, cook, and plate foods according to standardized recipes and SOPs.
* Assist with opening and closing procedures, evaluate, and suggest process improvements.
* Maintain proper food quantities and communicate adjustments as needed.
* Ensure equipment and work areas are safe, clean, and well-maintained.
* Organize and rotate stock according to FIFO and safety standards.
* Participate in training and operational updates.
* Monitor sanitation and safety standards, report concerns, and suggest improvements.
* Support additional tasks within restaurant operations as assigned.
Qualifications:
* Minimum 3 years of experience in a commercial kitchen as a line cook.
* Reliable attendance and punctuality.
* Ability to work under pressure and coordinate multiple activities.
* Advanced knowledge of food prep, sanitation, and kitchen operations.
* Effective team player with mentoring skills.
* Excellent communication skills.
* Proficient in recipe conversions and measurements.
* Understanding of BOH systems and prep calls.
* Ability to adapt recipes for different yields.
* ServSafe Food Handler certification within 90 days.
Interested candidates are encouraged to apply.
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