Food Truck Shift Lead Line Cook

Mare Island Brewing Co. is seeking enthusiastic, hospitality-driven team members to join our Back of House team. Our mission is to create a welcoming, energetic environment where guests can enjoy great beverages, food, and company. Back of House team members are crucial to our success. This is a hybrid role with shifts potentially alternating between Line Cook and Shift Lead based on need. As a Line Cook, you will work with the entire back of house team, assist with setting up and stocking kitchen stations, plating food based on chefs’ guidance and working with FOH staff to ensure orders are complete and on time.

As a Shift Lead, you will fulfill the above in addition to assisting in delegation and completion of opening closing, and daily sidework tasks, be point of contact for managerial staff as needed, assist with inventory and ordering, and maintain culinary presentation and consistency.

• →Prepare all food items as directed in a sanitary and timely manner.
• →Follow recipes and presentation specifications.
• →Operate standard kitchen equipment safety and efficiently.
• →Clean and maintain station in practicing good safety and sanitation.
• →Assist with the cleaning and organization of kitchen and equipment.
• →Restock items as needed throughout the shift.
• →Adhere to all sanitation and food production codes.

• →Monitor and work daily kitchen operations during Shift Lead assigned shifts.
• →Ensure consistent, high-quality food presentation and consistency.
• →Support and direct all kitchen staff to maintain tasks, workflow, and efficiency.
• →Oversee opening and closing duties, act as keyholder for opening and closing shifts, setting alarms, and making sure kitchen tools are on/off.
• →Monitor inventory levels, assist with placing food orders, putting away food orders, and communicating shortages to management and staff to maintain inventory, avoiding outages.
• →Maintain responsible kitchen safety, direct staff to proper procedures, and follow company policies.
• →Assist in training new kitchen staff and maintaining team morale.
• →Act as point of contact for Management needs, tasks, etc.
• →Ensure adequate communication or need escalation via proper channels/individuals: texts, calls, shift reports, etc.

• Must be 21 years of age or older.
• Must possess or obtain within 30 days a California Food Handler Card.
• Ability to stand and/or walk for extended periods of time and lift up to 50lbs. when needed. Other physical requirements include bending, twisting, lifting, carrying, etc.
• Availability to work evenings, weekends, and holidays, as these are key service times for our taproom. Minimum five (5) days a week with one being a weekend availability.
• Reliable transportation, consistent attendance, and a commitment to punctuality and preparedness for all scheduled shifts.