What are the responsibilities and job description for the Broiler Chef position at ChopHouse Thirteen?
Operate broilers and grills to prepare a variety of menu items according to recipes
and customer specifications.
Typical responsibilities:
Monitor cooking times and temperatures to ensure food safety and optimal taste.
Follow proper food handling, storage, and preparation procedures in accordance with
health and safety regulations. Regularly clean and sanitize
Communicate effectively with other cooks, servers, and management to time orders and
fulfill customer orders accurately and promptly.
Ensure that all grilled items meet operation’s high standards of taste, presentation, and
portion control.
Notify the kitchen supervisor or manager of any problems or deviations from established
standards.
Comply with all health and safety regulations, including personal hygiene and uniform
standards.
Handle and store food items properly to prevent cross-contamination/cross-contact
(allergens) and spoilage.
Report any equipment malfunctions or maintenance needs to the appropriate personnel.
Qualifications:
Proven experience as a Broiler Cook with Knowledge of grilling techniques, temperature
control, and food safety guidelines.
Familiarity with various cuts of meat and cooking times to ensure proper doneness.
Ability to work efficiently under pressure and handle multiple tasks simultaneously.
Flexibility to work evenings, weekends, and holidays, as required.
Physical stamina to stand for extended periods and lift heavy objects when necessary.