Established in 1996 in San Diego, California, Ballast Point has earned a reputation for innovation, quality, and a passion for the craft. Our brewery not only excels in creating world-class beer, but also in fostering a vibrant and inclusive culture. We value teamwork, creativity, and a dedication to quality that extends to every aspect of our operation.
If you are passionate about craft beer, innovation, and want to be a part of a dynamic company with a storied history, Ballast Point Brewing Company is the perfect place to embark on a rewarding career journey. Join us as we continue to push the boundaries of brewing excellence and make a lasting impact in the world of craft beer.

• Prepare 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
• Assume 100% responsibility for quality of products served
• Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Portion food products prior to cooking according to standard portion sizes and recipe specifications
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
• Follow proper plate presentation and garnish set up for all dishes
• Handle, store, and rotate all products properly
• Assist in food prep assignments during off-peak periods as needed
• Close the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and brings suggestions for improvement
• Perform other related duties as assigned by the Kitchen Manager or manager-on-duty

• 2 years of experience in kitchen preparation and cooking
• At least 6 months experience in a similar capacity in a high-volume restaurant
• Communicate clearly with managers, kitchen, and dining room teams
• Ability to reach, bend, stoop and frequently lift up to 40 pounds
• Ability to work in a standing position for long periods of time (up to 9 hours)
• Ability to follow printed recipes and plate specifications
• Ability to Displays knife skills and work in a clean / sanitary manner
• Ability to maintain personal hygiene in accordance with Health Department standards for food service employees
• Maintain an attitude of continuous improvement either individually or as a team member
• ServSafe Food Handler Certified
• Part-Time availability
• Schedule flexibility with nights, weekends, and holiday availability preferred

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
• Frequently spend 8 hours working, standing, walking, and remaining stationary on feet
• Frequently talk or hear
• Frequently use taste and smell senses
• Continuously reach, push, pull, bend, lift, carry, stoop and wipe
• Frequently wash hands and handle cleaning products
• Frequently lift and carry up to 25 pounds
• Frequently manipulate fingers, hands, and arms to cut, measure, pour, serve, carry, and wipe
• Frequently use close and distance vision and ability to adjust focus between the two

Job Summary