Broiler Cook

Position Description

Responsible to running Broiler Station. This station handles the majority of all steaks sold in the establishment. Consistency is the key for this position.

Work Performed

• 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
• Affirm 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
• Apply advanced knife skills required for service
• Maintain an exceptional menu knowledge and attention to detail with plate presentation
• Prepare both hot and cold items and demonstrate a variety of cooking techniques
• Maintain solid knowledge of all food products and is able to skillfully apply culinary techniques
• Read, measure and execute recipes