Broiler Cook

Job Details

The hospitality group behind The Corner Store, The Eighty Six and Or' Esh is opening a NEW CONCEPT in The West Village

Catch Hospitality Group is an environment where active thinking and active feedback are part of the culture. We are driven by a team first mentality and a relentless commitment to three core principles: Great Food, Great Service, and Great Vibe.

Our continued growth and expansion are made sustainable through our focus on internal mentorship, leadership development, and a strong bias for promoting from within.

Position Overview

We are looking for a focused and experienced Broiler Cook with a strong steakhouse background and the skill to execute at a high level in a fast paced kitchen.

The Broiler Cook owns the broiler station and is responsible for preparing, cooking, resting, and finishing steaks and other broiled menu items to the guest’s requested temperature and Catch Hospitality standards. This person works with precision and urgency, takes pride in product quality, and communicates clearly throughout service.
The ideal candidate has hands on steakhouse broiler experience, understands steak cuts and doneness, and can manage several tickets at once while maintaining consistent timing. They are receptive to coaching and committed to high standards for food quality, cleanliness, organization, and teamwork.

The Broiler Cook must be available to work varied shifts, including nights, weekends, and holidays.

Compensation: $24.00 to $28.00 per hour

Essential Duties and Responsibilities

• Own broiler station setup, execution, and breakdown, following recipes, portioning guidelines, plating standards, and chef direction.
• Prepare and organize broiler mise en place, including steaks, proteins, seasonings, finishing fats, resting racks, and required tools.
• Manage broiler temperature, heat zones, grate condition, and fire throughout service; keep the station fully stocked and ready.
• Cook steaks and other broiled items to the requested doneness, using accurate temperature checks and consistent timing rest and finish each item properly before sending.
• Maintain safe handling, storage, labeling, and FIFO rotation for raw proteins; prevent cross contamination and follow all food safety and sanitation procedures.
• Use broiler equipment, thermometers, knives, and other kitchen tools safely and correctly.
• Keep the broiler, landing area, refrigeration, and assigned work areas clean and organized during service and at close.
• Communicate steak temperatures, ticket timing, refires, product levels, and station needs clearly to the chef team and other stations.
• Complete opening, ongoing, and closing cleaning tasks for the broiler station and participate in daily and weekly kitchen cleaning projects.
• Coordinate fire times with the pass and neighboring stations, support the team during service, and contribute to a positive, respectful, team first kitchen culture.
• Perform prep and other duties as assigned by the culinary leadership team.

Qualifications

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required.

• At least 2 years of professional kitchen experience, including direct broiler station experience in a steakhouse or upscale grill environment.
• Strong understanding of steak cuts, requested doneness, carryover cooking, resting, and safe internal temperature checks.
• Ability to follow recipes, prep lists, ticket instructions, verbal direction, and written standards.
• Demonstrated ability to manage multiple steak orders and ticket times in a fast paced, high volume service.
• Ability to stay calm, focused, and organized through a busy broiler push while maintaining accuracy.
• Positive attitude, strong work ethic, and desire to learn and grow.
• Strong communication skills and ability to work well as part of a team.
• Willingness to accept coaching and feedback in a positive and productive manner.
• Able to work in a standing or walking position for extended periods of time.

Preferred Qualifications

• Experience in a high volume steakhouse, chophouse, or upscale grill with a broad range of steak cuts and doneness
• requests.
• Experience managing broiler setup, temperature control, fire timing, resting, and finishing with limited supervision.
• Experience with wood, charcoal, or gas broilers and multiple heat zones is a plus.
• Stable and progressive work history with a track record of dependability, consistency, and high standards.

Physical Requirements

The physical demands for this position include seeing, hearing, speaking, reaching, standing, walking, bending, lifting, carrying, pushing, pulling, and moving intermittently during working hours. This position may require frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds. These physical requirements may be accomplished with or without reasonable accommodations.

What We Offer You

• Opportunities for advancement.
• Multiple benefit plans to suit your needs.
• Paid Sick Leave, Paid Time Off, or state specific paid leave.
• 401K.
• Positive and respectful work environment where diversity is valued.
• Generous employee discounts.
• Community volunteer opportunities.

Disclaimer

The above information is intended as a high level overview of the responsibilities and qualifications for the position and does not represent the full job description, which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

EOE