LINE COOK

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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 is in full force today. Good beer can do a lot of good, and Sierra Nevada became a cornerstone for its innovation and for caring for the Earth and 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 $15.50 to $25.86 hourly compensation for this role. Individual offers are based on skills, experience and qualifications.

We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering 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, and 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 Role

The Line Cook 1, 2, or 3 is a member of the kitchen team who will work closely with all other positions in the prep, cook, and expedite food to the guests ordering onsite, via delivery, and to‑go. The Line Cook follows recipes, plating guides, and 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 works 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, 2 or 3 depending on relevant experience and qualifications.

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager
• Responsible opening and closing SOPs associated with daily area of operation, assists others as needed
• 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
• Actively 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 standards
• May be assigned additional work within the restaurant operation as needed

• 6 months experience in a commercial kitchen required OR any combination of education and experience that yields comparable knowledge, skills and abilities
• 6 months experience in banquet kitchen operations 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
• Exceptional communication and ability to work effectively as part of a team
• Ability to complete daily prep lists and communicate adjustments in a timely manner
• Basic knowledge of food product and cooking methods
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to read and follow recipes to achieve quality and consistent yields
• Beginner knife skills with a good understanding of knife safety preferred
• Strong work ethic with strong attention to detail
• Basic computer literacy skills
• Beginner…