Broiler

A Broiler Cook is responsible for all culinary dishes that are prepared in their section. Because of this, a successful Broiler Cook must be very knowledgeable about his or her specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Broiler Cook must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef, Executive Sous Chef and Executive Chef.

Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

• Oversee the preparation, cooking, and presentation of meals in the restaurant.
• Directing other chefs in their section in the preparation, cooking, and presentation of culinary dishes.
• Work directly with butcher and Chef team to ensure proper par levels and quality of all proteins
• Responsible for delivering proper meat temperatures to the plate for service
• Responsible for the coordination between the expediter and leading the communication and collaboration between the front of the house and back of house line.
• Knowledge of all culinary functions in the kitchen
• Trouble-shooting any problems that may arise
• Preparation of staff meals
• Enforcing strict health and hygiene standards in the kitchen
• Responsible for following HAACP guidelines set by BOH management.
• Station maintenance and cleanliness.
• Maintain a positive, pleasant, attitude every shift
• Other duties as assigned