Line Cook 1, 2, Or 3 in Mansfield

Get to Know Us

Ken Grossman started Sierra Nevada in **** 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 $***** to $***** 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 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 Back of the House operations to prep, cook, and expedite food to the guests ordering onsite, delivery, and to-go. The Line Cook follows 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, 2 or 3 depending on relevant experience and qualifications.

What You Will Do

• Prepares all foods, prepped and plated, in accordance to standardized recipes approved only by Sous Chef, Executive Chef, or General Manager.
• Responsible for 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.
• Follows and enforces all state/local/federal laws and regulations pertaining to FDA and Health Code guidelines.

Please Apply if You Have

• Line Cook 1: 6 months experience in a commercial kitchen required OR any combination of education and experience from which comparable knowledge skills and abilities have been achieved.
• 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 the 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's knowledge of sanitation and personal hygiene practices required.
• SERV Safe Food Handler within 30 Days required.

• Line Cook 2: 2 years working in a commercial kitchen in various stations as a line cook 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.
• Intermediate understanding of prep, stocking levels, sanitation, and line execution within the kitchen.
• Exceptional communication and the ability to work effectively as part of a team.
• Intermediate knowledge of food product and cooking methods.
• Understanding of prep calls, able to communicate concerns and adjustments in a timely manner.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to expand and convert recipes to achieve different yields.
• Ability to identify quality issues of current recipes.
• Proficient in basic knife skills with a high focus on knife safety.
• Strong work ethic with strong attention to detail.
• Basic computer literacy skills.
• A pattern of regular, prompt completion of company assigned trainings.
• Intermediate knowledge of sanitation and personal hygiene practices required.
• SERV Safe Food Handler within 30 Days required.

• Line Cook 3: 3 years working in a commercial kitchen in various stations as a line cook 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.
• Advanced understanding of prep, stocking levels, sanitation, and execution within the kitchen.
• Work effectively as part of a team and the ability to mentor Cook I.