Position Summary
The Broiler Cook is responsible for preparing and executing all broiled and grilled menu items to the highest standards of quality, consistency, and food safety. This role requires strong heat control, timing, and teamwork to ensure fast, accurate service during high-volume periods.
Key Responsibilities
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Execute all broiler and grill items according to recipes, specs, and plating standards
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Maintain proper temperatures and cooking times for steaks, seafood, poultry, and vegetables
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Set up and break down the broiler station efficiently before and after service
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Ensure food quality, portion control, and presentation meet restaurant standards
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Communicate clearly with expo, sous chefs, and line cooks during service
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Follow all food safety, sanitation, and HACCP procedures
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Keep station clean, organized, and fully stocked throughout service
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Assist with prep work and other stations as needed
Qualifications
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1–3 years experience in a high-volume or fine-dining kitchen preferred
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Strong knowledge of meat temperatures, doneness levels, and grill technique
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Ability to work calmly and efficiently under pressure
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Team-oriented with a strong sense of urgency and accountability
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Flexible schedule, including nights, weekends, and holidays
Physical Requirements
