Line Cook

Reporting to the Kitchen Manager the Line Cook prepares, cooks and plates food to the chef or kitchen manager's specifications and set up stations for menu production while following industry best practices, sanitation regulations and safety standards.

Primary Duties

  • Promote, work, and act in a manner consistent with the mission of Pabst Milwaukee Brewery
  • Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Know and comply consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Stock and maintain sufficient levels of food product at line stations to support a smooth service period.
  • Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
  • Season and cook food according to recipes or manager guidelines.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes using various kitchen utensils and equipment.
  • Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications.
  • Observe and test foods to determine if they have been cooked sufficiently
  • Follow proper plate presentation and garnish set up for all dishes according to restaurant standards.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Assist in food prep assignments during off-peak periods as needed.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Close the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
  • Consult with supervisory staff to plan special event menus.
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers.
  • Keep records of the quantities of food used or thrown away when requested.

Tools and Technology

  • Commercial use: blenders, choppers, dicers, grinders, processors, and/or slicers; broilers, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, steamers, and/or toasters; cutlery; dishwashers; food warmers; measuring cups; mixers; scales
  • Calendar and scheduling software (Schedulefly)


  • Culinary school diploma or specified kitchen experience
  • Accuracy and speed in executing assigned tasks
  • Excellent understanding of various cooking methods, ingredients, equipment and procedures
  • Accuracy and speed in executing assigned tasks
  • Familiar with industry's best practices
  • Ability to stand for extended periods of time
  • Ability to lift 50 pounds

See Inside the Office of Pabst Brewing Company

Founded in 1844, Pabst Brewing Company hosts over two dozen American beer and malt liquor brands—including Pabst Blue Ribbon, Schlitz, Old Milwaukee, Old Style, and Colt 45. A producer of high-quality products, Pabst beers have won over 70 Great American Beer Festival and World Beer Cup medals since the mid-1990s, and it retains a loyal following of beer lovers around the world.

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