Broiler Cook
: Job Details :

Position Description: Responsible for running the Broiler Station. This station handles the majority of all steaks sold in the establishment. Consistency is the key for this position. Work Performed:

Control steak temperatures to guests satisfaction

Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance

Complete opening duties set up work station with required mise en place, tools, equipment and supplies, inspect the cleanliness and working condition of all tools, equipment and supplies, check production schedule and pars, establish priority items for the day, inform the Sous Chef of any supplies that need to be requisitioned for the days tasks and transport supplies from the Storeroom and stock in designated areas

Ensure all requisitions are processed properly and placed in designated area

Assist other Cooks wherever required to ensure optimum service to guests

Start prep work on items needed for the particular menu of the day and direct Line Cooks on it throughout the shift

Breakdown work station and complete closing duties return all food items to the proper storage areas

Rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep areas, reach-ins/walk-ins, shelves, return all unused and clean utensils/equipment to the specified locations, ice down hot items from the steam table, so they cool quickly, turn off all equipment not needed for the next shift and restock items that were depleted during the shift

Physical Requirements:

Ability to stand and walk during 6 to 8 hour shifts.

Ability to reach, bend, stoop, and wipe.

Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.

Ability to work in an environment that is subject to varying levels of heat and noise.

Ability to work in a high pressure environment

Required Experience:

1-2 years of broiler cook experience in a similar high-volume environment

Advanced knowledge of knives and knife skills

Advanced knowledge of health, safety and sanitation procedures

Advanced knowledge of weights, measures and various cooking techniques

Professional appearance and demeanor

Required Education: High School Diploma