Prep Cook/Server

Northwestern Mutual•Milwaukee, WI

20d

About The Position

As a Prep Cook/Server, you will work as part of a team preparing salads, hot vegetables, condiments, and other menu items for cafeteria and catering services, while also assisting with lunch service. You will follow safe food-handling practices, support menu management and inventory processes, and communicate with customers to address questions or concerns. Work locations, tasks, and assignments may change routinely in response to business needs, customer demand, or staffing changes. Quality, efficiency, and customer service are priorities.

Requirements

High school diploma or equivalent.
At least three years of food production experience.
Demonstrated knowledge of and regular compliance with safe food-handling standards.
Knowledge of weights and measures and ability to read, interpret, and translate recipes.
Personal initiative and motivation, willingness to work as part of a team, and ability to stay organized while working quickly and productively.
Ability to perform the essential physical requirements of the job.
Candidates must successfully complete and pass any required testing.

Responsibilities

Prepare salads, condiments, fruit and vegetable plates, sliced meats, sandwiches, raw cooking ingredients, and other menu items for cafeteria and catering services.
Review recipes, organize work efficiently and safely, recommend recipe improvements, and translate weights, measures, and volumes to maintain consistency.
Assist chefs with food preparation, including some hot food preparation.
Weigh, measure, cut, and slice food, and use a variety of equipment safely.
Follow food-safety and hygiene practices, including washing produce, thawing meats properly, sanitizing work surfaces, washing hands, and safely handling ready-to-eat foods.
Label and date products accurately, and maintain time and temperature records to help protect food freshness and prevent unsafe bacterial growth.
Operate and clean equipment according to safety guidelines, including using personal protective equipment.
Support menu management by following recipes and ordering processes, providing recipe feedback, portioning accurately, maintaining HACCP logs and usage reports, monitoring food storage inventories, and assessing leftovers.
Project food-ordering needs and quantities for upcoming meals and events.
Coordinate food distribution to other kitchen areas, salad bars, serving stations, and catered events.
Assist with serving lunch.
Greet customers and servers and provide verbal information about menus, preparation methods, and services.
Respond promptly and appropriately to customer questions or concerns, resolving issues or taking corrective action when possible.
Maintain professional communication and follow Restaurant Division Professional Conduct Expectations.
Adjust work location, tasks, or assignments as needed to respond to business needs, customer demand, staffing changes, or direction from a manager or team leader.