Broiler Cook

Columbus, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $20.00 - $22.00

Benefits

Opportunity for professional growth

dynamic work environment

team-oriented culture

hands-on experience with specialized cooking techniques

potential to advance within the kitchen hierarchy

exposure to high-quality steak preparation

collaborative and supportive kitchen staff

Job Description

This job opening is at a culinary establishment that specializes in delivering high-quality steak dishes to guests, placing emphasis on consistency and mastery at the Broiler Station. The establishment is recognized for its commitment to excellence in food preparation and guest satisfaction. It operates with a team of culinary professionals led by an Executive Chef and Sous Chef, with a focus on rigorous standards in food quality, safety, and operational efficiency. The work environment is fast-paced and demands individual responsibility and teamwork to maintain the high standards expected by its clientele.

The position available is for a Broiler Coo... Show More

Job Requirements

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

Job Qualifications

high school diploma
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

Job Duties

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

Job Location

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