Line Cook

Troegs Brewing Company•Derry Township, PA

19d•$19 - $20

About The Position

Tröegs Brewing Company is hiring a Line Cook for its Snack Bar, which serves scratch-made small bites, salads, sandwiches, entrees, sweets, and other dishes. The kitchen operates alongside the company’s brewhouse and guest seating area. The menu changes seasonally and uses fresh, often local, ingredients. The role offers the opportunity to learn new techniques and explore the relationship between beer and food. The Line Cook prepares and presents dishes according to recipes and standards, maintains stocked stations and a clean, sanitary workspace, and supports food preparation and kitchen opening and closing. The position is classified as part-time/full-time and year-round, with a 40-hour workweek. Pay is $19–$20 per hour based on experience. Benefits eligibility begins after satisfactory completion of a 90-day introductory period.

Requirements

At least 2 years of experience in kitchen preparation and cooking.
At least 6 months of experience in a similar capacity.
Positive attitude and desire to learn.
Ability to work well independently and as part of a team.
Ability to communicate clearly with managers and kitchen and dining room personnel.
Ability to stand, bend, stoop, reach, and walk constantly for long periods, up to 7 hours.
Ability to safely navigate the Tasting Room and Snack Bar, including crowded spaces, wet or slippery floors, hot or sharp kitchen equipment and tools, and stairs.
Ability to lift, carry, and maneuver boxes, equipment, and supplies of varying weights, with or without coworker assistance.
Must be able to work evenings, weekends, and holidays.

Responsibilities

Prepare a variety of dishes using broilers, ovens, grills, fryers, and other kitchen equipment.
Follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations for smooth service.
Portion food products before cooking according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary workstation, including tables, shelves, floors, grills, broilers, fryers, flat top, and refrigeration equipment.
Follow proper plate presentation and garnish setup for all dishes.
Handle, store, and rotate products properly.
Assist with food-preparation assignments during off-peak periods as needed.
Open and close the kitchen properly, follow kitchen station checklists, and assist others with opening and closing.
Attend scheduled employee meetings and bring suggestions for improvement.
Follow customer service guidelines when interacting with guests.
Perform other related duties assigned by the Sous Chef or manager-on-duty.