Forestry Camp Line Cook

Burial Beer Co is looking for a reliable and dedicated Line Cook to join our team at our Forestry Camp Taproom location. You will be part of a cohesive team operating in a full-service kitchen preparing approachable American dishes.

About Us

Burial Beer Co. was founded in 2013 by Doug Reiser, Jess Reiser and Tim Gormley and driven by a passion for craft, community and the creative. Burial invests in consistency and integrity of the product we make, the cultural values we embody and the community we live in. Connection runs deep with intention to source ingredients with story and humanity, within the commitment to building relationships in our industry and community and in our support of one another. 

Values We Practice

• CONNECTIVITY - Celebrating the human experience through storytelling, personal relationships, and meaningful collaborations.
• COURAGE - Empowering yourself and those around you to go beyond what you know and boldly innovate with the understanding that failure and discomfort are essential to continued growth
• INCLUSIVITY - Cultivating a safe, supportive and accessible environment of opportunities that honor, respect and uplift individual identities and experiences.
• INTEGRITY - Setting and upholding a standard of quality for the processes we implement, the products we craft, the experiences we create and the values we embody

The Job

Line Cooks prepare food using recipes and menu items created by the Kitchen Manager and help keep the kitchen running smoothly. Ambition and self awareness are important to our team culture in the kitchen.

To succeed in this role, you have some restaurant kitchen experience, you are able to work as part of a team with professionalism and respect, and adhere to food-handling guidelines. 

What You’ll Do

• Prep food for service
• Aid in development of new menu options based on seasonal change
• Monitor and record inventory and communicate with manager
• Communicate any food changes to FOH staff
• Communicates maintenance needs of kitchen equipment
• Minimize food and supplies waste where possible 
• Observe and follow directives for portion control and quality 
• Organize kitchen stock and ingredients of walk-in, dry storage, & cellar
• Maintains up to date knowledge of recipes, procedures and plating for all menu items and execute as directed and trained
• Ensures assigned area of responsibility is well stocked, clean and organized
• Maintains high standards of cleanliness, safety and food safety throughout the kitchen, food prep areas and all food storage areas
• Closing dish area operations on low volume nights
• Execute opening and closing responsibilities

What Success Looks Like

• Adjusts quickly to changing service demands, pace shifts, or special events. 
• Seeks clarification when needed, shows initiative in anticipating tasks, and responds to challenges with flexibility and composure.
• Looks for opportunities to expand skill sets by learning new prep tasks, mastering different stations, and seeking feedback to improve overall performance. 
• Executes recipes, plating, and portioning with consistency and accuracy. 
• Maintains high standards for presentation and quality while ensuring stock and station organization are well managed.
• Maintains a clean, organized, and sanitary station throughout service. 
• Adheres to food safety and equipment safety protocols, while contributing to a safe and professional kitchen environment.
• Demonstrates reliability in attendance and punctuality.
• Works efficiently under pressure, manages prep and service tasks within required timelines, and communicates proactively when adjustments are needed.
• Identifies and addresses issues before they escalate, particularly in fast-paced or high-volume settings.
• Demonstrates resourcefulness in finding solutions and supporting smooth service.
• Builds positive connections with coworkers, FOH staff, and other departments. 
• Contributes to a respectful and collaborative team culture and communicates clearly to support cohesion across the company.
• Upholds Burial’s standards with honesty, accountability, and consistency. 
• Models professionalism in both work output and interpersonal interactions, reflecting the company’s core values daily.

Who We’re Looking For

• At least 1 year cooking experience
• Strong organization and active listening skills
• Exceptional time management skills
• Ability to work as part of a team
• Willingness to work nights and weekends
• Must be at least 21 years of age

Physical Requirements

• Ability to stand, walk, and bend for extended periods of time
• Ability to lift and carry up to 50 lbs regularly
• Ability to bend, stoop, kneel, crouch, and reach overhead frequently
• Ability to work in hot, cold, and humid environments (kitchen line, walk-in cooler, freezer)
• Ability to safely use commercial kitchen equipment including knives, slicers, ovens, grills, and mixers
• Manual dexterity to handle small tools and detailed prep tasks
• Ability to move quickly and safely in a fast-paced, high-volume environment

The Details

• Reports To: Kitchen Manager
• Compensation: $21.00 - $23.00/hr (depending on experience)
• Employment Type: Part-Time, Hourly

Employment Inclusion Policy

Burial is an equal opportunity employer and makes employment decisions on the basis of merit. Burial celebrates people from all walks of life and prohibits the unlawful discrimination based on race, color, religious creed, sex, gender identity, marital or veteran status, age, national origin, ancestry, citizenship, physical or mental disability, medical condition, genetic information or characteristics (or those of a family member), sexual orientation, pregnancy, or any other consideration made unlawful by federal, state, or local laws. All employment is decided on the basis of qualifications, merit, and business need. We don’t just accept difference — we celebrate it, we support it, and we thrive on it for the benefit of our employees, our products, and our community.