Line Cook

Located on the second floor of the Sendik’s building in the heart of Whitefish Bay, Tudi’s is a restaurant built on bold flavors, real hospitality, and community. We believe the best meals are the ones shared with family and friends, and we’ve created a wide-open, welcoming space, complete with a vibrant second-floor outdoor patio, for every gathering from casual weeknight dinners to milestone celebrations.

Our culinary team takes everyday favorites and elevates them with zero shortcuts: we pull our mozzarella by hand daily, craft our pasta fresh on-site, and grind a custom beef blend for our signature burgers. At Tudi’s, we take our food and hospitality seriously, but without any of the pretense. If you take pride in genuine craft, elevated service, and working alongside a supportive team, we’d love to welcome you to our table.

Role Title

Line Cook 

Manager

Restaurant Kitchen Manager 

Job Summary

As a Line Cook, you will maintain an organized station (mise en place) to ensure smooth kitchen flow during peak hours, support special events, and assist with inventory management, FIFO stock rotation, and health department logs. You will safely operate commercial kitchen equipment, maintain high sanitation standards, and collaborate with leadership to minimize food waste while mentoring new team members

 Our Values:

Service: We will treat every customer like a beloved family member or friend and find a way to say “yes” to our customers. It’s important that we engage with every customer that enters our store, and follow the 10/4 rule. At the end of any interaction with a customer, we will offer a sincere “Thank you for your business!”

Passion: We have a passion for excellence and to be the best at what we do. We will seek product knowledge and commit to quality by believing in the Sendik’s brand.

Nimbleness: Provide great solutions for our customers by exploring all possibilities and welcoming change. We will be quick to respond to our customers and use “Red Truck Service” when additional assistance is needed.

Duties/Responsibilities

•  Prepare and cook all menu items—including appetizers, entrées, specials, and sides—according to standard restaurant recipes, portion sizes, and presentation guidelines.
• Consistently deliver high-quality dishes in a timely manner to provide a "best-in-class" dining experience for every guest.
• Maintain a fully stocked, organized, and clean station throughout service to ensure smooth kitchen flow during peak hours.
• Assist leadership in observing daily prep levels, guest trends, and sales volume to minimize food waste and optimize production quantities.
• Support execution for special restaurant events, private dining, banquet stations, and seasonal menu promotions.
• Maintain and accurately update daily temperature, cooling, and sanitation logs in accordance with health department standards and company policy.
• Ensure the kitchen line and prep areas are thoroughly cleaned, sanitized, organized, and reset for the next shift or service day.
• Assist with onboarding, training, and mentoring new line cooks and kitchen staff to foster a positive, high-efficiency environment.
• Safely operate, clean, and maintain commercial kitchen equipment, including gas ranges, flat tops, deep fryers, ovens, dishwashers, and slicers.
• Assist with receiving, rotating (FIFO), and properly storing incoming deliveries, stock, and prep items. Maintain a safe workspace by adhering to all OSHA and workplace safety guidelines.

Qualifications:

• Must be a minimum of 18 years of age (due to operation of commercial kitchen equipment).
• Previous line cook or professional kitchen experience preferred.
• Strong proficiency in knife skills, basic culinary techniques, and station management.
• Ability to work effectively under pressure and maintain composure in a fast-paced, high-volume environment.
• Strong sense of teamwork with the ability to communicate clearly and anticipate the needs of line mates.
• Ability to take initiative, prioritize tasks, and make quick decisions on the line with general supervision.
• Ability to stand, walk, bend, reach, push/pull, and move continuously for extended periods (8+ hours). Ability to lift and carry up to 50 pounds (e.g., stockpots, cases of produce/protein).