Fiserv Forum - Gallagher Club Lead Line Cook

Job Summary

PART TIME, EVENT BASED, IN PARTNERSHIP WITH FISERV FORUM, MILWAUKEE BUCKS, AND MARQUETTE EAGLES $33.50/HR, UNION POSITION.  

The role is for a union, part-time, event-based Lead Line Cook at the Gallagher 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:

• Previous experience as a line cook in a fine dining or upscale restaurant is required, 2 years minimum.
• Strong culinary skills and knowledge of various cooking techniques, cuisines, equipment, and procedures.
• Ability to follow recipe while utilizing a scale and be able to do math conversions.
• Ability to work collaboratively in a team-oriented kitchen.
• Team player with excellent communication and time management skills.
• Strong attention to detail and organizational skills.
• Passion for high quality food, elevated presentation, and warm hospitality.
• Professional demeanor, well-groomed appearance and commitment to warm hospitality excellence.
• Flexible availability to include evenings, weekends and holidays.
• High school diploma or equivalent; culinary training is a plus.
• Food Handler Certification (as required by local regulations).

Physical Requirements:

• Stand for extended long periods.
• Lift up to 50 pounds.
• Work in a hot, fast-paced environment.