Line Cook: Fast-Paced Kitchen Mastery & Quality Prep

Marcus Hotels & Resorts; Milwaukee (WI); On-site; USD 17,000 - 25,000; Full time

Job summary

Marcus Hotels & Resorts in Milwaukee is seeking a dedicated cook to join a fast-paced kitchen team. Prepare and cook menu items accurately, maintain quality appearances, and ensure proper food storage and rotation.

Requirements include 1–2 years of cooking experience and ability to work varied shifts. Proficiency with sauté, line, and broiler stations and reading POS orders is expected.

Qualifications

• 1-2 years of cooking experience required; culinary or apprenticeship program preferred, high school degree or equivalent required.
• Must be able to work varied shifts as needed.
• Ability to lift up to 100 lbs, stand for long periods, and work in extreme temperatures and under pressure.
• Proficiency in sauté, line, and broiler stations; ability to read orders from a POS system.
• Ability to cut, dice, julienne, and prepare fresh produce with proper techniques.

Responsibilities

• Prepare and cook food correctly following all required recipes and in a timely fashion.
• Maintain high quality level of food production and presentation as well as ensuring food outputs consistently appear appetizing and meet customer expectations.
• Correctly store food, using proper rotation, dating and labeling.
• Determine inventory of food items and requisition from storeroom.
• Set up equipment needed for preparation prior to service.
• Maintain all cleanliness and sanitation of cooking area along with personal hygiene.
• Maintain communication between the other cooks, staff and management.

Skills

Cooking experience

POS orders reading

English reading (orders)

Education

High school diploma or equivalent

Culinary apprenticeship preferred

Tools

POS system

Sauté station

Line station

Broiler station

Job description

Marcus Hotels & Resorts in Milwaukee is seeking a dedicated cook to join a fast-paced kitchen team. Prepare and cook menu items accurately, maintain quality appearances, and ensure proper food storage and rotation.

Requirements include 1–2 years of cooking experience and ability to work varied shifts. Proficiency with sauté, line, and broiler stations and reading POS orders is expected.