Kitchen Cook II – Flexible Shifts, Start $16.98/hr

Paysbig; Milwaukee (WI); On-site; USD 19,000 - 27,000; Full time

Job summary

Paysbig is seeking a line cook to support diverse kitchen stations in a fast-paced environment. You will prep ingredients, cook using multiple methods, and keep surfaces and equipment clean while maintaining safety standards.

The role requires flexibility for opening/closing shifts, weekend/holiday hours, and the ability to work under pressure. Training in ServSafe and Culinary Academy is expected within specified timelines.

Qualifications

• Intermediate culinary skills required.
• HS diploma or equivalent preferred; six months related experience required.
• Must obtain ServSafe certification within 90 days.
• Culinary Academy within 12 months.
• Basic math skills including add/subtract/multiply/divide.
• Maintain discretion with confidential information.
• Ability to interact with guests and teammates professionally.
• Able to work irregular hours including late nights, weekends, holidays.

Responsibilities

• Perform intermediate food preparation and cooking duties (breadings, marinades, desserts, apps, hot foods; meats/fish/veg).
• Prepare menu items using griddle, flat top, fry, and/or tempura.
• Safely use and clean kitchen surfaces, equipment, and utensils (ovens, grills, fryers, broilers, knives).
• Maintain a safe, sanitary, organized work environment with Stewards.
• Assist in storing and rotating inventories; help with opening/closing duties.
• Work at other kitchens/venues as needed per business needs.
• Follow Internal Controls, policies, procedures, and regulations; perform other duties.

Skills

Intermediate culinary skills

Basic math skills

Guest interaction

Ability to work irregular hours

Education

High school diploma or equivalent

ServSafe certification within 90 days

Culinary Academy within 12 months

Job description

Paysbig is seeking a line cook to support diverse kitchen stations in a fast-paced environment. You will prep ingredients, cook using multiple methods, and keep surfaces and equipment clean while maintaining safety standards.

The role requires flexibility for opening/closing shifts, weekend/holiday hours, and the ability to work under pressure. Training in ServSafe and Culinary Academy is expected within specified timelines.