Line Cook I

Sapporo-Stone Brewing•San Diego, CA

About The Position

About the Company Sapporo USA and Stone Brewing have come together to form one of the top 15 largest breweries in the United States, building on the strong legacies of our celebrated heritages. We brew badass beers on both coasts at our breweries in Escondido, CA and Richmond, VA, and create amazing experiences at our Stone Brewing World Bistro & Gardens and Taproom locations. We’ve enjoyed a rich history following our passion and are in search of people who are equally passionate about pursuing their craft to join the team. Tip eligible role! Summary The Line Cook I is responsible for accurately and efficiently cooking meats, fish, vegetables, and other hot food products, as well as preparing and portioning food products before cooking. They also handle final plate preparation, including plating and garnishing cooked items, while collaborating with Front of House teams to ensure timely delivery to guests. If you have a strong work ethic, a desire to learn and are dedicated to your craft, we want you.

Requirements

High School Diploma or GED.
At least 3 years of related experience and/or training in high-volume kitchen preparation and cooking.
Must have a current San Diego County Food Handlers card, issued by the city of San Diego.
Reliable transportation is necessary.
Regularly lifting up to and including 50lbs.

Responsibilities

Prepare a variety of meats, seafood, poultry, vegetables, and other food items using kitchen equipment such as broilers, ovens, grills, and fryers.
Adhere to all recipes and kitchen standards for each menu item, practicing precise execution.
Lead the kitchen line by communicating effectively and expediting food orders to ensure high-quality food delivery.
Maintain adequate levels of food inventory and rotate products appropriately to ensure freshness.
Perform opening and closing duties efficiently for each project or assignment.
Collaborate with kitchen and front-of-house teams to deliver exceptional fan experiences during shifts.
Assist Event Chef and crew members with event menu specifications and execution.
Train and demonstrate required skills for kitchen line stations to meet service needs and expectations.
Ensure compliance with health, sanitation, and safety regulations at all times.
Keep the workstation clean and sanitary, including equipment and refrigeration areas.
Attend scheduled team member meetings and contribute suggestions for improvement.
Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.