AM Cook, Oggie's Restaurant, Hotel Metro

Coury Hospitality•Milwaukee, WI

2d•Onsite

About The Position

At Hotel Metro, Autograph Collection, we redefine boutique luxury in downtown Milwaukee, blending historic charm with modern sophistication. Our modern Art Deco-inspired hotel features 63 stylish guest rooms, an inviting rooftop lounge, and a commitment to exceptional service and attention to detail. Curators at Hotel Metro thrive in an elegant, guest-focused environment, where hospitality meets personalized, memorable experiences.

Requirements

Previous commercial cooking or line cook experience preferred.
Hotel, restaurant, resort, banquet, or high-volume culinary experience preferred.
Knowledge of food preparation techniques, knife skills, and commercial kitchen equipment.
Ability to read, understand, and follow standardized recipes and production sheets.
Knowledge of food safety, sanitation, temperature controls, and proper food handling procedures.
Strong organizational, multitasking, and time-management skills.
Ability to work independently while contributing to a collaborative team environment.
Ability to work flexible hours, including mornings, evenings, weekends, holidays, and overtime based on business needs.
Food Handler Certification or ServSafe Certification, where required by law.

Nice To Haves

Bilingual English/Spanish communication skills preferred, but not required.

Responsibilities

Preparing breakfast, lunch, dinner, banquet, and special event menu items according to standardized recipes, quality standards, and presentation guidelines.
Setting up, stocking, organizing, and breaking down your assigned kitchen station to support efficient service.
Preparing ingredients by chopping, portioning, weighing, measuring, mixing, peeling, and storing products to support daily production.
Cooking a variety of menu items using grilling, roasting, broiling, sautéing, frying, baking, steaming, boiling, braising, and other culinary techniques.
Monitoring food quality, presentation, consistency, and temperatures throughout preparation and service.
Maintaining proper food rotation, labeling, storage, cooling, and sanitation procedures while following all food safety standards.
Operating commercial kitchen equipment safely, including ovens, grills, fryers, mixers, slicers, steamers, kettles, blenders, and other culinary equipment.
Keeping workstations, storage areas, equipment, and kitchen floors clean, organized, and sanitized throughout every shift.
Communicating effectively with Sous Chefs, Culinary leadership, and fellow team members to ensure smooth kitchen operations.
Supporting teammates during busy service periods while maintaining speed, accuracy, and quality.
Taking pride in reducing waste, controlling food costs, and maintaining operational efficiency without compromising guest satisfaction.