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Broiler Cook

Broiler Cook

Requisition ID 
2017-18384
# of Openings 
1
Job Locations 
US-TX-Fort Worth
Posted Date 
8/25/2017
Category (Portal Searching) 
Culinary

More information about this job

Job Description

The kitchen staff objective is to ensure that the entire kitchen is maintained to a very high level of cleanliness and organization. The kitchen staff is also to be friendly and courteous to one another and to the front of the house. You will also provide crucial assistance to the entire service staff in order to enhance our guest experience. You need to ensure the final outcome of each prep item by following recipes, rotation, and food handling procedures according to our standards. Minimize accidents by adhering to safety standards. i.e.: proper lifting procedures, using proper cutlery, wearing non-slip shoes, using oven mitts or clean, dry towels, etc. 

Responsibilities

  • Broiler cooks are responsible for cooking all steaks to all the proper temperatures and doneness as requested by the guest and the servers.
  • Broiler cooks are responsible for checking all tickets and vverifying that the proper cut, size, the amount of marbling on any steak, seasoning and any special request specified by the SERVER, Chef and/or manager is done with every ticket/order.
  • Broiler cooks must plate all ticketed orders by seat number as it is specified by the server and to properly plate every steak and to communicate with the SIDES cook as to where the glazed carrots and other sides items must be plated. He is also the main communicator between the APPY LINE, EXPO, and SALAD STATION.
  • Broiler cooks must help with the entire SET UP of the main line and are responsible to maintain proper cleanliness, tools and knives.
  • Broiler cooks will help with the daily preparation of food and to present all of the ENTREES designated to your station accordingly to the Bob's menu and the Chef's.

Qualifications

Cook employees must be able to demonstrate proper techniques when handling food. They must understand the proper use of all kitchen equipment and storage of all kitchen materials.  Cooks should be able to cool down and bring up to temperature food items. They need to have a clear understanding of holding food and keeping certain food items out of the danger zone.

 

Potential applicants should possess culinary skills in specific work stations: saute, appetizers, broiler, meat expeditor, salads, panty, desserts, and dish station.

 

All Cook employees need to exhibit quality knife skills and be able to run various electrical equipment. (i.e. robot coupe, blenders and mixers).