LINE COOK 1 or 2

About Sierra Nevada Brewing Co.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 RoleThe 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 DoPrepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General ManagerResponsible opening and closing SOPs associated with daily area of operation, assists others as neededMaintains prepped food quantities as directed by the supervisor on duty and communicates adjustments when necessaryEnsures all equipment, tools, and workings areas are safe, clean, well maintained, and in proper working conditionReceives, organizes, and rotates orders and product throughout the week to ensure highest quality and freshnessActively participates in daily, weekly, monthly trainings and operational updates to ensure up-to-date knowledgeActively 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 standardsMay be assigned additional work within the restaurant operation as neededFollows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelinesLine Cook 16 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 or6 months experience in banquet kitchen operations requiredA pattern of regular, prompt, dependable attendance requiredAbility to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guestsExceptional communication and the ability to work effectively as part of a teamAbility to complete daily prep lists and communicate adjustments in a timely mannerBasic knowledge of food product and cooking methodsBasic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizesAbility to read and follow recipes to achieve quality and consistent yieldsBeginner knife skills with a good understanding of knife safety preferredStrong work ethic with strong attention to detailBasic computer literacy skillsBeginners knowledge of sanitation and personal hygiene practices requiredSERV Safe Food Handler within 30 Days requiredLine Cook 22 years Working in a commercial kitchen in various stations as a line cook requiredA pattern of regular, prompt, dependable attendance requiredAbility to handle the pressures of coordinating a wide range of activities while still delivering superior product to the guestsIntermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchenExceptional communication and the ability to work effectively as part of a teamIntermediate knowledge of food product and cooking methodsUnderstanding of prep calls, able to communicate concerns and adjustments in a timely mannerBasic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizesAbility to expand and convert recipes to achieve different yieldsAbility to identify quality issues of current recipesProficient in basic knife skills with a high focus on knife safetyStrong work ethic with strong attention to detailBasic computer literacy skillsA pattern of regular, prompt completion of company assigned trainingsIntermediate knowledge of sanitation and personal hygiene practices requiredAdditional 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:** This position will remain open until filled; online applications will be reviewed weekly **Sierra Nevada Brewing Co. is an Equal Opportunity Employer