Line Cook

Delaware North at Lambeau Field; Green Bay (WI); On-site; USD 10,000 - 60,000; Full time

Job summary

Delaware North is seeking full-time and part-time Cooks to join the culinary team at Lambeau Field in Green Bay, Wisconsin. The role involves food preparation, collaboration with team members, and adherence to health and safety standards. Ideal candidates will have some experience in food service and a passion for culinary excellence.

Benefits

Weekly pay

Employee assistance program

Training and development opportunities

Employee discounts

Flexible work schedules

Health, dental, and vision insurance

401(k) with company match

Paid vacation days and holidays

Paid parental bonding leave

Tuition reimbursement

Qualifications

• Minimum 6 months-1 year experience in back-of-the-house food service preferred.
• Must be at least 16 years of age.

Responsibilities

• Prepare fresh produce, meat, and simple dishes.
• Keep track of ingredient inventory and collaborate with kitchen staff.
• Ensure proper food temperatures are maintained.

Skills

Communication

Attention to Detail

Knife Handling

Basic Math Skills

Job description

The opportunity

Delaware North Sportservice is searching for full-time and part-time Cooks to join our 1919 Kitchen and Tap team at Lambeau Field in Green Bay, Wisconsin. As a Cook, you will partake in important food preparation for guest orders and communicate with serving team members. Join our culinary team that values innovation, teamwork, and the pursuit of culinary excellence.

Pay

$15.00 – $15.00 / hour

Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer >https://careers.delawarenorth.com/whatweoffer

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What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Employee assistance program
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement.

What will you do?

• Prepare fresh produce, meat, and simple dishes such as bread or salads, mixing or prepare condiments, dressings, and sauces, and do basic cooking, like boiling food, and finishing off sauces
• Keep track of ingredient inventory and collaborate with other kitchen and management staff to order resupply
• Measuring quantities of seasonings and other cooking ingredients
• Prepares food to specifications before and during unit operations
• Properly measures and portions all food items to comply with all portion sizes, quality standards, department rules, policies, and procedures
• Cooks all food to proper specifications promptly
• Utilizes kitchen equipment to prepare food items such as knives, slicers, whisks, pots, pans, warmers, steamers, grills, ovens, etc.
• Completes end-of-day inventory and other opening/closing duties by company checklists and procedures
• Ensures proper food temperatures are maintained and food is stored correctly
• Ensures freshness and quality of all menu items
• Packages all products to proper specifications
• Performs opening, closing, and side work duties as instructed and according to proper guidelines
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Follows and upholds all health codes and sanitation regulations
• Sets up and operates kitchen equipment
• Uses waste control guidelines and records all waste on spoilage sheet
• Performs other duties assigned

More about you

• Must be at least 16 years of age.
• Minimum of 6 months-1 years previous experience in back-of-the-house food service position preferred
• Ability to read and understand recipes and food abbreviations
• Pleasant and friendly; ability to adhere to Guest Path’s Universal Service Standards
• Familiarity and experience with knife handling are preferred
• Ability to communicate with others
• Ability to work in a fast-paced environment
• Attentive and detailed oriented
• Capable of following procedures and taking directions
• Basic math skills; ability to understand, calculate and follow recipe measurements and proportions

Physical requirements

• Must be able to lift 50 lbs or more, reach up to seven feet, bend, and squat
• Standing and walking for the entire length of shift in moderate to high noise levels
• Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment

Shift details

Day shift
Evening shift
Event based
Weekends
Monday to Friday

Source: Hospitality Online