Join the Holiday Inn Milwaukee Riverfront as a Line Cook. The line cook prepares and cooks menu items to order at a specific station in a professional kitchen, ensuring speed, accuracy, and quality. Key duties include station setup, cooking, food preparation, and sanitation, often requiring the ability to work under pressure, follow instructions, and maintain a clean and organized workspace Responsibilities: • Food preparation: Chop vegetables, trim and cut meat, prepare sauces, and other ingredients according to recipes and instructions. • Cooking: Cook and plate a variety of dishes to order, managing multiple orders at once to meet high-quality standards. • Station management: Set up and stock a specific kitchen station (e.g., grill, sauté, fry) with necessary supplies and ingredients at the beginning of each shift. • Quality control: Ensure food is prepared correctly, seasoned appropriately, and meets the restaurant's standards. • Sanitation: Clean and sanitize the station, equipment, and work area throughout and at the end of the shift to maintain a safe and hygienic environment. • Teamwork: Work collaboratively with other kitchen staff, including prep cooks, sous chefs, and the head chef. • Following directions: Adhere to instructions from the head chef or sous chef regarding food production and daily tasks. Physical requirements • Ability to stand for extended periods, often for 90% of a full shift. • Ability to lift, push, and pull up to 50 pounds. Qualifications: • Education: A high school diploma or GED is typically required, with culinary school or a degree in culinary arts being beneficial. • Experience: Previous experience in a fast-paced kitchen is essential. • Skills: • Proficiency in various cooking methods and techniques. • Organizational skills and time management. • Attention to detail and accuracy. • Strong communication and teamwork skills.

• Food preparation: Chop vegetables, trim and cut meat, prepare sauces, and other ingredients according to recipes and instructions. • Cooking: Cook and plate a variety of dishes to order, managing multiple orders at once to meet high-quality standards. • Station management: Set up and stock a specific kitchen station (e.g., grill, sauté, fry) with necessary supplies and ingredients at the beginning of each shift. • Quality control: Ensure food is prepared correctly, seasoned appropriately, and meets the restaurant's standards. • Sanitation: Clean and sanitize the station, equipment, and work area throughout and at the end of the shift to maintain a safe and hygienic environment. • Teamwork: Work collaboratively with other kitchen staff, including prep cooks, sous chefs, and the head chef. • Following directions: Adhere to instructions from the head chef or sous chef regarding food production and daily tasks. Physical requirements • Ability to stand for extended periods, often for 90% of a full shift. • Ability to lift, push, and pull up to 50 pounds. • Ability to perform repetitive motions and work in a hot, noisy environment.