Ryan Bros Coffee is a San Diego-born, family-owned specialty coffee brand founded in 1994 by brothers Harry, Tom, and Carmine Ryan. We are more than a coffee shop — we are coffee innovators. From our patented Hot Draft™ nitro beverage system and Freestyle Xpress™ to our micro-roasted single-origin blends, handcrafted flavored powders, and cold brew program, everything we do is built around craft, consistency, and community. Our Barrio Logan location sits at the heart of one of San Diego's most vibrant and culturally rich neighborhoods. We take pride in being part of that community and are looking for team members who share that same pride. We are Fair Trade Certified (ID 22477) and committed to the principles of Responsibility, Betterment, and Conservation — our RBC sustainability pledge. When you join Ryan Bros Coffee, you're not just getting a job. You're joining a family.

THE FOOD PREP ROLE

As a Line Cook / Kitchen Staff member at Ryan Bros Coffee Barrio Logan, you are responsible for executing our food program with precision, speed, and care. Our kitchen operates alongside a high-volume coffee bar — that means you need to be organized, proactive, and totally locked in, even when things get busy. You will prep, cook, assemble, and plate RBC's breakfast and lunch menu items according to our official recipes and build standards. You will maintain full compliance with California food safety law, San Diego County health code, and RBC's internal food safety handbook — all at once, during a rush, without being reminded. This role is for someone who takes pride in their station, cares about what they send out, and wants to be part of a team that holds the bar high.

WHAT YOU'LL BE MAKING

Our core food menu includes breakfast sandwiches (Stayin' Classy, The Farmer, South of the Border), paninis, grilled items, acaí bowls, and lunch specials including the San Diego T.A.B. Seasonal items are added regularly. You will be expected to learn, execute, and maintain consistency across all menu items.

WHAT YOUR DAY LOOKS LIKE

Prep & Station Management Complete daily prep lists before service: portioning, marinating, cutting, assembling, and staging all components according to RBC recipe specs Sequence prep intelligently — prioritize items with longer lead times, manage parallel tasks without losing track of quality Label and date all prepped items correctly with product name, prep date, and use-by date — no unlabeled food, ever Rotate stock using FIFO (First In, First Out) — physically move older product to the front, every time Set up and break down your station fully at the start and end of each shift — leaving it ready for the next person Monitor prep levels in real time and communicate proactively when stock is running low or items are 86'd Line Cooking & Food Execution Execute all menu items to RBC recipe standards: correct build, correct portion, correct temperature, correct presentation — every ticket Manage ticket flow efficiently: read the board, prioritize correctly, call out to front of house on timing and 86s Maintain quality and consistency from the first ticket of service to the last — no drop-off mid-rush Perform quality checks on every plate before it leaves your station: correct temp, correct portion, no cross-contamination risk Adapt efficiently when items sell out or need to be subbed — communicate with the team before it becomes a guest problem Food Safety & Sanitation (Non-Negotiable) Follow all California Retail Food Code (CalCode) and San Diego County DEH requirements at all times Monitor and document refrigeration temperatures at the required intervals (minimum 6 AM, 12 PM, 3 PM) Maintain hot-held food at 135°F or above; cold food at 41°F or below — take corrective action immediately if out of range Prevent cross-contamination at all times: separate boards, separate tools, separate storage for raw and ready-to-eat foods Follow proper handwashing protocol: wash hands before food handling, after handling raw proteins, after touching surfaces, and at every transition Sanitize food-contact surfaces between tasks, after allergen handling, and after raw protein handling — wash, rinse, sanitize, air dry Never serve food you have any safety concern about — discard and document, then notify your manager Team Collaboration & Kitchen Culture Communicate clearly and in real time with baristas and front-of-house staff on item status, wait times, and ticket flow Support teammates across stations when your workload allows — ownership of the shift is shared Maintain a "clean as you go" kitchen throughout every shift — not just at close Receive and apply feedback from leads and managers immediately and professionally Participate in onboarding training, food safety refreshers, and menu rollouts

WHAT WE'RE LOOKING FOR

Required Minimum 1 year of kitchen or food prep experience in a commercial setting California Food Handler Card (or ability to obtain before first shift) Working knowledge of time/temperature controls and danger zone principles Ability to work mornings, weekends, and holidays as needed Reliable transportation and consistent availability Ability to stand for full shifts (4-8 hours) and lift up to 50 lbs Strong attention to detail and personal quality standards Clear, professional communication under pressure Strongly Preferred Experience on a café or coffee shop food line Familiarity with California Retail Food Code (CalCode) or San Diego County DEH requirements Experience with FIFO rotation, temperature logging, and prep sequencing Allergen awareness training or ServSafe certification Experience prepping and executing a food menu from printed recipes High-volume line experience or catering prep background

OUR NON-NEGOTIABLES

These are the standards we hold every kitchen team member to from day one. There is no exception for being new, being busy, or being tired. Handwash before every task Label & date everything No unlabeled food — ever Temp logs on time Clean as you go Speak up on safety issues

TRAINING & ONBOARDING

All new staff complete RBC's onboarding training before taking on independent shifts.

Training covers:

RBC Food Safety Handbook Recipe & Build Standards Allergen Protocols Temp Logging & FIFO Station Setup & Close Menu Execution Pay:

$17.75 - $18.50 per hour Expected hours: 15.0 - 40.0 per week

Benefits:

Employee discount Flexible schedule Paid training

Work Location:

In person