Stone Brewing Line Cook II
About The Position
The Line Cook II accurately and efficiently cooks meats, fish, vegetables, and other hot food products, and prepares and portions food before cooking. The role supports final plate preparation, including plating and garnishing cooked items, across multiple kitchen-line stations. When needed, the Line Cook II also assists with food preparation, sanitation, and dishwashing. This position prepares menu items to recipe and kitchen standards, maintains food inventory and product freshness, and performs opening and closing duties. The Line Cook II collaborates with kitchen and front-of-house teams, supports event menu execution, and helps train team members while demonstrating proficiency at three or more kitchen-line stations. The role also maintains a clean, sanitary, and safe workstation and follows applicable food-handling and kitchen procedures.
Requirements
- High school diploma or GED.
- At least 4 years of related experience and/or training in high-volume kitchen preparation and cooking.
- Current San Diego County Food Handlers card issued by the City of San Diego.
- Reliable transportation.
- Basic mathematical skills.
- Ability to communicate effectively verbally and in writing.
- Ability to define problems, collect data, establish facts, and draw valid conclusions.
- Ability to maintain professionalism and multitask in a fast-paced environment.
- Ability to use timekeeping software.
- Strong organizational skills.
- Ability to work in a kitchen environment with varying temperatures and noise levels for extended periods.
- Ability to safely lift bags, cases, and stacks weighing up to 60 pounds up to 30 times per shift.
- Ability to stand for long periods and walk regularly.
- Ability to use hands to wash, cut, and manipulate tools and food items.
- Ability to reach, bend, stoop, and frequently lift up to 50 pounds with assistance.
Responsibilities
- Prepare meats, seafood, poultry, vegetables, and other food items using kitchen equipment such as broilers, ovens, grills, and fryers.
- Follow recipes, cooking methods, quality standards, and kitchen policies and procedures.
- Maintain adequate food inventory and rotate products appropriately to ensure freshness.
- Perform opening and closing duties for assigned projects or work areas.
- Collaborate with kitchen and front-of-house teams to support guest experiences during shifts.
- Assist the Event Chef and crew members with event menu specifications and execution.
- Support leads and management with training and demonstrate skills at three or more kitchen-line stations.
- Review the daily prep list at the start of each shift and complete assigned duties.
- Portion food products according to standard portion sizes and recipe specifications.
- Handle, store, and rotate products according to health and safety standards.
- Complete prep-cook duties and/or wash dishes during lower-volume shifts.
- Maintain a clean and sanitary workstation, including kitchen surfaces and equipment.
- Cook food products to the required temperatures.
- Clean and properly wash used dishes as needed, following “clean as you go” standards.
- Promptly report equipment or food-quality problems to managers and immediately report product shortages.
- Comply with health, sanitation, and safety regulations.
- Attend scheduled team-member meetings and contribute suggestions for improvement.
- Perform other duties, responsibilities, and activities as assigned.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
