Line Cook II: Precision Prep & Fast-Paced Service

Abbott Laboratories; Town of Lake Mills (WI); On-site; USD 23,000 - 47,000; Full time

Job summary

Abbott Laboratories in Wisconsin is hiring a Line Cook II to prepare, cook, and assemble dishes while upholding sanitation and recipe standards. The role requires the ability to work nights and weekends in a fast-paced kitchen and to maintain high quality customer service.

You will collaborate with kitchen staff, manage portioning and waste, and ensure timely preparation, cleanliness, and compliance with safety policies. A Serve Safe certificate or ability to obtain it within 90 days is required.

Qualifications

• High School Diploma or GED is required.
• 2+ years in food service or hospitality.
• Serve Safe Certification required or obtainable within 90 days of hire.
• Basic computer skills including Internet, Email, and word processing.
• Proficient in Microsoft Office.
• Legal authorization to work in the United States without sponsorship.

Responsibilities

• Provide the highest quality of service at all times.
• Follow Abbott's standards for quality, recipes, and presentation.
• Prepare ingredients, cook, and assemble dishes as instructed.
• Maintain a clean, stocked workstation and assist with station setup.
• Manage portion control and minimize waste to meet cost targets.
• Ensure timely dish preparation and safety/sanitation compliance.
• Collaborate with kitchen staff to execute menu items.
• Demonstrate strong communication and teamwork in a fast-paced environment.

Skills

Communication skills

Teamwork

Problem-solving

Attention to detail

Hospitality excellence

Adaptability

Education

High School Diploma or GED

Tools

Microsoft Office

Job description

Abbott Laboratories in Wisconsin is hiring a Line Cook II to prepare, cook, and assemble dishes while upholding sanitation and recipe standards. The role requires the ability to work nights and weekends in a fast-paced kitchen and to maintain high quality customer service.

You will collaborate with kitchen staff, manage portioning and waste, and ensure timely preparation, cleanliness, and compliance with safety policies. A Serve Safe certificate or ability to obtain it within 90 days is required.