South Slope Taproom Line Cook

Burial Beer Co is looking for a service oriented team player to join our Back of House team at our original Asheville taproom. Residing in the South Slope District, it is fed from our production facility, barrelhouse, and taproom brewery. Our tap list and to-go offerings reflect the evolution of our inspirations with new releases weekly. Burial’s taproom also houses a full-service kitchen focusing on comfortable American dishes, and the latest offerings from our VISUALS winery.

Line Cooks will be responsible for food preparation and menu execution, maintaining a clean and organized workspace and kitchen, kitchen equipment maintenance, and receiving and stocking vendor deliveries. The ability to work as a part of a team professionally and respectfully is essential. To succeed in this role, you are someone who is passionate about working with local purveyors, utilizing seasonal ingredients, has a commitment to quality and is willing to work on various side projects.

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

What You’ll Do

• Prep and plate food according to the Kitchen Managers’  menu specifications
• Execute menu items
• Manage cleanliness of kitchen
• Manage maintenance needs of kitchen equipment
• Receive and organize deliveries from vendors
• Daily trash and recycling removal to dumpsters
• Maintain a clean and organized workspace
• Work towards minimizing food and supply waste
• Observe and follow directives for portion control and quality
• Maintain professional and productive relationship with all employees of the company
• Lead by example while aiding other staff members to accomplish tasks / duties
• Flip / re-stock the line at the beginning and end of shifts
• Report to management when issues arise
• Make complete nightly cleaning and prep lists and communicate with management
• Uphold standards of food quality

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
• Must be at least 21 years or older
• Ability to work as part of a team
• Strong organization and active listening skills
• Able to work nights, weekends and holidays
• Capable of working the line on own during lower volume shifts

Physical Requirements

• Ability to stand, walk, and bend for extended periods of time
• Ability to lift up to 50lbs
• Ability to work well in small spaces and a fast-paced environment

The Details

• Reports To: South Slope Kitchen Manager
• Compensation: $21.00 - $23.00 per hour; depending on experience
• Employment Type: Full-Time, Hourly
• Job Schedule: work schedule varies

What We Offer

Health, Dental + Vision Insurance

Employer Paid Life Insurance

Accidental Injury Insurance

Voluntary Life Insurance

Short-Term Disability

PTO 

Paid Holidays

Paid Sick Leave

Paid Parental Leave (eligible after 1 year of employment)

401k + company match (eligible after 3 months of employment)

YMCA Membership (company subsidized)

Employee Discount Perks

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.