Line Cook/Prep Cook (Nights & Weekends)

Established in 1996 in San Diego, California, Ballast Point has earned a reputation for innovation, quality, and a passion for the craft. Our brewery not only excels in creating world-class beer, but also in fostering a vibrant and inclusive culture. We value teamwork, creativity, and a dedication to quality that extends to every aspect of our operation. If you are passionate about craft beer, innovation, and want to be a part of a dynamic company with a storied history, Ballast Point Brewing Company is the perfect place to embark on a rewarding career journey. Join us as we continue to push the boundaries of brewing excellence and make a lasting impact in the world of craft beer.

The Line Cook I sets the stage for success in our Kitchens. The Line Cook I will accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. The Line Cook I will lead areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates while maintaining a clean and safe cooking environment, and always ready and willing to take on culinary tasks as they arise.

The responsibilities of the Line Cook I include:

Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment

Assume 100% responsibility for quality of products served

Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures

Stock and maintain sufficient levels of food products at line stations to assure a smooth service period

Portion food products prior to cooking according to standard portion sizes and recipe specifications

Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, saut burners, convection oven, flat top range, and refrigeration equipment

Prepare items for broiling, grilling, frying, sauting or other cooking methods by portioning, battering, breading, seasoning and/or marinating

Assist in food prep assignments during off-peak periods as needed

Close the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen.

Perform other related duties as assigned by the Kitchen Manager or manager-on-duty

The qualifications for the Line Cook I include:

• 2 years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity in a high-volume restaurant
• Communicate clearly with managers, kitchen, and dining room teams
• Ability to maintain personal hygiene in accordance with Health Department standards for food service employees
• ServSafe Food Handler Certified or willing to obtain
• Part-Time availability
• Schedule flexibility with nights, weekends, and holiday availability preferred

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Frequently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe

Our Cooks are good under pressure, good at following direction, perfectionist when it comes to quality, flexible and open to change, and works well with others. Hourly Rate: $

The actual rate of pay is dependent upon many factors, such as: training, transferable skills, work experience, business needs, and market demands. Medical insurance plans available for all employees

• Access to a network of free therapists, up to 8 visits, through our Employee Assistance Program for you and your family
• Product discount on Ballast Point merchandise, food, and beer at all 5 Ballast Point locations
• $50 product allowance and $90 safe ride reimbursements