Employment 

The University Club of Milwaukee employs personnel who exhibit professionalism and integrity in service to Members. Our team is committed to excellence in all aspects of maintaining the clubhouse and grounds as well as planning and implementing recreational and social programming for Members' enjoyment.

  • Servers & Bartenders
    • Education and/or Experience

      • High School Diploma or GED is required.
      • The ability to read, write and execute basic math skills.
      • Prior banquet or wait service experience is preferred.

      Job Knowledge, Core Competencies and Expectations

      • Knowledge of all order on arrival menu items, preparation methods, ingredients, garnishes and wine list.
      • Ability to execute all service types (i.e., Russian, French, American, buffet, etc.).
      • Assures that all state and local laws and club policies and procedures for the service of alcoholic beverages are consistently followed.
      • Knowledge of and ability to perform required role during emergency situations.

      Job Summary (Essential Functions)

      • Set up, clean and serve private event rooms.
      • Performs related banquet set-up tasks.
      • Provides immediate attention to all members and guests upon seating them.
      • Takes beverage orders and serves food in specified station.
      • Pours and refills wine, coffee, water and other beverages served with and after the meal.
      • Clears soiled dishes as needed.
      • Cleans all assigned work areas in kitchen and private event areas.
      • Advises supervisor of any member or guest complaints as soon as they occur.
      • Assists in closing functions such as removing linen, bussing glasses, dishes, silverware, etc., and re-setting the room for next function.
      • Attends staff meetings including pre-service (line-up) sessions.
      • Consistently follows all food safety-related requirements.
      • Completes other appropriate assignments made by the Room Captain.

      Licenses and Special Requirements

      • Food safety certification.
      • Of legal age to serve alcoholic beverages.
      • Alcohol beverage certification.

      Physical Demands and Work Environment

      • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
      • Push, pull or lift up to 50 pounds.
      • Continuous repetitive motions.
      • Work in hot, humid, and noisy environment.

      Please send application and resumes to frontdesk@uclubmke.com.

  • Line Cooks
    • Education and/or Experience

      • High School diploma or GED.
      • Two plus years experience in classical French cuisine with culinary arts degree or five years experience in classical French cuisine.

      Job Knowledge, Core Competencies and Expectations

      • Prepares menu items as needed for member or guest service.
      • Follows all state and local health and food safety regulations.
      • Follows all safety procedures for operating and cleaning machinery.
      • Knowledge of and ability to perform required role during emergency situations.
      • Knowledge of advanced culinary fundamentals.
      • Ability to multi-task.
      • Ability to maintain prep and par levels needed for station.
      • Must be able to assess stations organization and overall efficiency.
      • Knowledge of and ability to perform required role during emergency situations.

      Job Summary (Essential Functions)

      • Cooks and prepares a variety of food products, including meats, seafood, poultry, vegetables, sauces and stocks according to the club’s standard recipes using a variety of equipment and utensils according to the daily prep list.

      Job Tasks/Duties

      • Take inventory of all items required for station set-up and determine those items that require preparation.
      • Prepares items according to standard recipes.
      • Coordinates and times orders with other kitchen operations.
      • Requisitions items needed to produce menu items.
      • Notifies Sous Chef of expected shortages.
      • Ensures that assigned work areas and equipment are clean and sanitary.
      • Sets-up, maintains and breaks down prep cook station.
      • Covers, dates and neatly stores all leftover products that are re-usable.
      • Makes recommendations for maintenance, repair and upkeep of the line prep area and equipment.
      • Closes the kitchen properly using the cleaning checklist.
      • Attends kitchen staff meetings and offers suggestions for improvements.
      • Assists with other duties as assigned by Sous Chef.

      Physical Demands and Work Environment

      • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
      • stretch and twist or reach.
      • Push, pull or lift up to 50 pounds.
      • Continuous repetitive motions.
      • Work in hot, humid and noisy environment.

      Please send application and resumes to frontdesk@uclubmke.com.

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