Broiler Cook
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 ResponsibilitiesExecute all broiler and grill items according to recipes, specs, and plating standards
Maintain proper temperatures and cooking times for steaks, seafood, poultry, and vegetables
Set up and break down the broiler station efficiently before and after service
Ensure food quality, portion control, and presentation meet restaurant standards
Communicate clearly with expo, sous chefs, and line cooks during service
Follow all food safety, sanitation, and HACCP procedures
Keep station clean, organized, and fully stocked throughout service
Assist with prep work and other stations as needed
1–3 years experience in a high-volume or fine-dining kitchen preferred
Strong knowledge of meat temperatures, doneness levels, and grill technique
Ability to work calmly and efficiently under pressure
Team-oriented with a strong sense of urgency and accountability
Flexible schedule, including nights, weekends, and holidays
Ability to stand for long periods
Lift up to 50 lbs
Work in hot, fast-paced kitchen environment
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