Wages set in accordance with collective bargaining agreement, starting at $25/hour with an automatic $1.50 per hour raise on January 1

The role is for a union, part-time, event-based Lead Line Cook at the VVIP Club in Fiserv Forum. The position emphasizes delivering a high-end guest experience and requires open availability, including nights, weekends, and holidays.

The Lead Line Cook is responsible for preparing, cooking and composing a variety of dishes according to established recipes and Levy standards while having attention to detail. This role ensures food quality, cleanliness, and compliance with safety and sanitation regulations in a high-quality dining kitchen environment. And responsible for creating memorable guest experiences through friendly, attentive, and professional interactions.

Key Responsibilities:

• Prepare, cook and compose menu items per recipes and Levy standards, using various cooking and knife techniques with strong attention to detail while working with the Sous Chef.
• Set up, stock and oversee the kitchen line with all necessary ingredients, menu items and small wares.
• Always maintain cleanliness and organization of the kitchen and workstations including shared equipment and/or workstations.
• Food safety knowledge while ensuring proper food handling, storage, and sanitation procedures.
• Support the Sous Chef in managing inventory.
• Effectively communicate with Sous Chef, kitchen staff, and front-of-house team to ensure timely service.
• Provide tableside interactions with guests, showcasing culinary expertise and enhancing the dining experience with enthusiasm and professionalism.
• Skilled in customizing dishes to meet diverse dietary restrictions while maintaining quality and presentation.
• Great work ethic with sense of urgency.
• Be able to adapt to high-pressure situations and busy service periods, requiring cooks to maintain composure and efficiency.

Qualifications: