JOB SUMMARY

A Broiler Cook sets up the broil station to include all food preparation equipment, plate ware, food ingredients and supply items needed for effective operation of the broil station. Responsibilities also include maintaining the upkeep and cleanliness of all kitchen areas and equipment in compliance with County and State requirements.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but not limited to:

• Have an extensive knowledge of our restaurant’s food offerings and beverage program
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
• Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures
• Ensure that the broil station and kitchen line operate in an organized, clean and efficient manner
• Broil and grill all meats on the menu when ordered
• Prepare sauces and accompanying garnishes for all broiled and grilled menu items
• Cover, date and neatly store all meats, poultry, seafood and other food items
• Check the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment and plate ware to ensure quantities are up to restaurant standards
• Perform station opening/closing and side work duties for each shift
• Promptly report equipment issues and food quality problems to the Restaurant Manager on duty
• Maintain a clean and sanitary workstation area and properly clean the broiler
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• Create a positive work environment for our employees through friendly, caring and professional communication
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.

EDUCATION and/or EXPERIENCE

2 years of previous experience in a high volume, fine dining restaurant. Culinary degree preferred.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers.

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items.

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally team lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near to co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.