Lead Line Cook

Line Cook

Compensation: $21.00 per hour

Insurance enrollment available from DAY 1!

Paid time off available from DAY 1!

Holiday pay available from DAY 1!

401(k) enrollment after 30 days!

Hotel and travel discounts at worldwide destinations!

Professional development and promotion opportunities!

Line cooks are essential to delivering a high-quality, consistent guest dining experience. Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line Cook is to practice all safe food-handling methods, accurately and consistently prepare food, adapt to guest requests for modifications, and work quickly and efficiently to meet service time expectations.

Lead and coordinate the kitchen line during assigned shifts, including assigning stations and directing line cooks during service.

Prepare, cook, and plate menu items according to recipes, quality standards, portion specifications, and presentation guidelines.

Maintain consistent food quality, portion sizes, presentation, and ticket times throughout service.

Set up, stock, and conduct line checks before service and properly break down and clean the line afterward.

Monitor food temperatures, holding times, freshness, product rotation, labeling/date procedures, and proper storage.

Follow and enforce all food safety, sanitation, workplace safety, and kitchen procedures.

Coach, train, and support line cooks on recipes, techniques, station responsibilities, and kitchen procedures.

Communicate with the chef and front-of-house team regarding ticket times, menu changes, product availability, and service concerns.

Monitor product levels, assist with inventory and receiving as needed, and communicate prep, ordering, or ingredient needs to the chef.

Minimize food waste through proper preparation, portioning, storage, product rotation, and inventory practices.

Maintain a clean, organized, safe, and properly stocked workstation and ensure team members maintain their assigned areas.

Assist with prep, specials, menu changes, recipe testing, and other kitchen duties as directed.

Assist the executive chef with banquets and special events as needed.

Assist with opening, closing, and shift-change procedures to ensure the kitchen is properly prepared for the next service.

Help maintain a positive, professional, team-oriented kitchen environment and address performance or operational concerns with the chef or management.

Serve as a point of contact for the kitchen team when on duty

1+ years of culinary experience

High School diploma or equivalency education certificate required

Good verbal and written communication skills

Must be able to speak, read, and write in primary language used in the workplace

8+ hours per day; stand and walk frequently throughout the workday

Reach, bend, stoop, and pivot frequently through workday

Lift, lower, push, pull, and maneuver up to 50 pounds occasionally

Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently.

First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Hilton Garden Inn Milwaukee Northwest Conference Center

116000 West Park Place

Milwaukee, WI 53224

Hotel with 184 Rooms

Managed By First Hospitality