Line Cook PT - Devils Backbone Roseland

Here at Devils Backbone Brewing Company, we’re a family of beer brewers & pourers, food makers & servers, packagers, shippers, and lots of other job functions. We currently operate 2 locations: Basecamp Brewpub in Roseland, VA & The Outpost Production Brewery in Lexington, VA. Devils Backbone is a wonderful place to develop your talents & build your career, as well as have fun with a hard-working family.

Employee Benefits

· Competitive salary

· Flexible paid time off

· Medical, dental & vision insurance available immediately

· Employer paid short term disability

· 401K up to 6% match

· Generous parental leave options

· Uniforms & PPE provided, based on position

· Safety shoes allowance, based on position

· Learning & development opportunities

· Employee discounts at restaurant locations

· Employee discounts on merchandise

· BEER! (21+)

Position Summary

The Line Cook is responsible for preparing and cooking food, preparing it directly for service. The Line Cook is an experienced position in the kitchen with the ability to use all equipment necessary (Flat Top, Grill, Sauté, Deep Fryer, Salads, Smoker, and Pantry), and possess the training and skills to perform all tasks to achieve the highest quality at the Chef’s discretion. This position also possesses an element of quality control, maintaining informal oversight of the finished product prior to service including: garnishing, ensuring temperature, consistent plating, portions, etc. This position works primarily autonomously, although the day-to-day responsibilities will be derived from the Sous Chef or Chef. The Line Cook is a fast paced position that’s essential for the kitchen to operate at the desired level.

Daily Duties, Functions, Responsibilities

· Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

· Assumes 100% responsibilities for quality of products served.

· Knows and complies consistently with our standard portions sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

· Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

· Portions food products prior to cooking according to standard portion sizes and recipe specifications.

· Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

· Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, seasoning and /or marinating.

· Follows proper plate presentation and garnish set up for all dishes.

· Handles, stores and rotates all products properly.

· Assists in food prep assignments during off-peak periods as needed.

· Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

· Attends all scheduled employee meetings and brings suggestions for improvement.

· Other duties as assigned.

Minimum Knowledge, Skills, and Abilities

· Thorough knowledge of food and beverage industry – back of house operations

· Ability to manage personal responsibilities in a high-stress, fast-paced working environment

· Ability to operate all equipment in the kitchen.

· Ability to follow oral and written instructions.

Education and Experience

· Back of house experience required 12-months.

· Drivers License

Physical Conditions and Nature of Work Contacts

· Regular contacts are made with individuals from within the Back of House and Front of House divisions

· Communication is usually cooperative in nature.

· Work takes place in hot, wet, humid, and loud environment for long periods.

· Lifting up to 60 pounds repetitively.

· Conducts work in a standing position; job requires frequent standing, walking, bending, stooping and lifting.

· Requires frequent operation of a variety of kitchen machine/equipment.

· Requires the ability to manipulate large quantities of food, dishware, cookware, etc. with hands.

Our Story

The story of Devils Backbone Brewing Company goes like this: years ago, our founders, Steve and Heidi Crandall, were on a ski trip in the Alps when they tried their first craft beer, a German Weisse at a brewpub & it was like no beer they had ever tasted.

So, to satisfy their thirst for a local haunt that served craft European-style beers, they started a whole brewery complete with a full-on brewpub for locals and visitors. It became a place where folks could drink and tell stories about their time on the trail, ski slope, or both.

They named it Devils Backbone; the same name brave surveyors, including Thomas Jefferson’s dad, Peter, called this hard-to-summit mountain region almost 300 years ago. Kinda poetic, right?

In 2016, Devils Backbone Brewing Company was acquired by Anheuser-Busch. Since then, we’ve continued to brew award-winning beers that we’re proud of, as well as share our beers with more friends than ever before!

Well, there’s your history, and here’s a bit of our philosophy: we think being slow by nature is of mighty importance. It’s why we take our time brewing our lagers and it’s why we’re smack dab in the middle of the Blue Ridge Mountains. If you’re ever in Virginia, we’d love you to stop by the brewery and have a beer with us.

Equal Employment Opportunity

As a leading global brewer, Anheuser-Busch InBev is committed to finding innovative ways to continually improve. It's this kind of thinking that creates a unique work environment by rewarding talent, celebrating diversity, and encouraging forward thinking. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other characteristic protected by applicable law.

Job Type: Part-time

Pay: $15.00 - $18.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Referral program

Education:

• High school or equivalent (Preferred)

Experience:

• Cooks: 1 year (Preferred)
• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person