Prep Cook/Server

Northwestern Mutual•Milwaukee, WI

21d•$15 - $23

About The Position

As a Prep Cook, you will work as part of a team preparing salads, hot vegetables, condiments, and other menu items for cafeteria and catering services. You will help with food preparation, menu management, ordering, and inventory while following safe food handling and hygiene practices. The role also involves communicating with customers about menus and services, responding promptly to concerns, and assisting with lunch service. 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.
Proven knowledge of and regular compliance with safe food-handling standards.
Knowledge of weights and measures and ability to read, interpret, and translate recipes.
High 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.

Responsibilities

Prepare salads, condiments, fruit and vegetable plates, sliced meats, sandwiches, and raw ingredients for cafeteria and catering services.
Review recipes, organize work for efficiency and food safety, and recommend recipe adjustments to improve products.
Translate weights, measures, and volumes when executing recipes to maintain consistency.
Assist chefs with food preparation, including some hot food preparation.
Weigh, measure, cut, and slice ingredients, and safely use a variety of equipment.
Follow safe food-handling practices, including washing produce, thawing meats properly, sanitizing work surfaces, washing hands, and observing hygiene requirements for ready-to-eat foods.
Maintain accurate product labels and date markings to assure freshness.
Keep time and temperature records to minimize unsafe food temperatures and bacterial growth risks.
Operate and clean equipment according to safety guidelines, including use of personal protective equipment.
Support menu management by following recipes and ordering processes, providing recipe feedback, assuring accurate portions, maintaining records such as HACCP logs and usage reports, inventorying food storage areas, and assessing leftovers.
Project food ordering needs and quantities for upcoming meals and events.
Coordinate food distribution to kitchen areas, the salad bar, serving stations, and catered events.
Deliver Restaurant Hospitality standards and communicate with customers and servers, greeting them and providing verbal information about menus, preparation methods, and services.
Respond to customer questions and concerns with immediate resolution or corrective action where appropriate.
Maintain professional communication in compliance with Restaurant Division Professional Conduct Expectations.
Adjust work locations, tasks, or assignments as needed in response to business needs, customer demand, staffing changes, or manager or team leader direction.
Assist with serving lunch as part of everyday duties.