About Us
Cream City Concepts is Milwaukee’s hospitality group built for the energy of a packed house. We run Oak Barrel Public House, Who’s on Third, Who’s on Layton, Cream City Catering, and 3rd Street Retreat — craft food, cold drinks, game days, date nights, big events, and a place to stay, all over the city. The pace is fast, the standards are high, and the people are what make it work.
About the Role
The Line Cook at Oak Barrel works an elevated kitchen across brunch, lunch, and dinner. You own a station and execute a deeper, more technique-forward menu to a high standard — clean plating, dialed seasoning, real consistency. This is more than holding a spot on the line: you’re expected to work toward mastering multiple stations, set the pace, and help bring newer cooks along.
One Kitchen, One Team
In our kitchens, nobody is above any station. When the team needs it, everyone crosses over — as a Line Cook you’ll help with prep, jump on dish when the pit gets buried, and slide across stations wherever the kitchen needs you. We run as one team, not separate jobs.
Clean and Organized — Always
There’s no standing around in our kitchens — if you’ve got time to lean, you’ve got time to clean. When you’re not on a task, you’re cleaning, organizing, restocking, or prepping ahead. You keep your station and the kitchen clean and organized all shift, and you work the cleaning checklists — daily, weekly, and monthly — without being asked. A clean, organized kitchen is the standard here, not the exception.
What We’re Hiring For
Skills change by station. These five don’t — they’re the bar in every CCC kitchen, every shift.
• Optimistic Warmth — You bring good energy to the line and stay steady when the rail is full and the night runs long.
• Curious Intelligence — You’re a self-starter. You learn the menu fast, sharpen your technique, and find the cleaner, faster way to work your station.
• Work Ethic — You take pride in every plate — cooked right and consistent, not just fast.
• Empathy — You read the rail and your teammates: you call for help, give it, and set up the next cook to win.
• Self-Awareness & Integrity — You hold your station to standard when no one’s watching, and you own a mistake, refire, and fix it.
KeyResponsibilities
Station Mastery & Culinary Execution
• Run any assigned station and work toward mastery of multiple stations across brunch, lunch, and dinner.
• Execute the full menu to recipe, technique, and plating standard — proper cookery, seasoning, and presentation.
• Maintain craft and consistency under volume, and run your own taste and quality checks.
Pace & Line Leadership
• Set the pace on your station and help drive ticket flow and timing across the line.
• Step across stations to cover and support, and help expo and coordinate during peak service.
• Help train and bring along newer cooks — share technique and standards by example.
Menu Knowledge & Quality
• Learn and hold mastery of the menu, including specials and rollouts, and be able to speak to a dish.
• Hold the line on quality — refire anything below standard.
Prep & Setup
• Own detailed prep to spec,and set up and stock your station to be service-ready.
• Label, date, and rotate product (FIFO), and flag quality or par issues early.
Food Safety & Sanitation
• Follow all health-department food-handling and sanitation standards.
• Maintain proper temperatures and complete cleaning and closing tasks for your station.
Team & Communication
• Communicate sharply on the line, and help teammates, prep, and dish whenever the kitchen needs it.
Qualifications
• 2+ years of line cook experience, ideally in an elevated-casual or upscale kitchen.
• Proven ability to run — and work toward mastering — multiple stations to a high standard.
• Strong knife skills and solid technique across core methods (proteins, sauces, sauté, etc.).
• Able to set pace and lead a station through high-volume, multi-daypart service (brunch through dinner).
• An eye for plating, seasoning, and consistency.
• Willingness to help train and mentor newer cooks.
• Understanding of food-safety and sanitation standards.
• Flexible availability including mornings, nights, weekends, and holidays.
• Must be legally authorized to work in the United States.
• Able to stand for extended periods; bend, reach, and lift up to 50 lbs; and work around heat and kitchen equipment.
Success in This Role Means
• The full menu goes out to technique, seasoning, and plating standard — across brunch, lunch, and dinner.
• You can run and cover multiple stations and set pace when service climbs.
• Newer cooks get better working next to you.
• Quality and consistency hold under volume; nothing below standard leaves the line.
Benefits & Perks
• Competitive hourly pay (based on experience).
• Discounted employee meals.
• Opportunity to grow your skills and move up the culinary Craft Track.
Equal Opportunity Employer
Cream City Concepts is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, pregnancy, veteran status, or any other protected class. This job description does not constitute a contract of employment. Employment remains at-will. Duties and responsibilities may change at any time based on business needs.
Continue Your Hospitality Career with us.
We are always looking for the brightest personalities to join our teams!
We value each person's point of view and we want all of our employees to have a voice in our operations.