Experienced Broiler Chef-Line Cook

Overview

We are seeking an experienced Broiler cook and line cook. Ideal Cook candidate must have strong broiler and line cook experience, will be able to adhere to club standards of operation, is reliable and professional and has excellent safety and sanitation skills.

Job Summary: Prepares items required for workstations according to menus and directions from Chef de Cuisine and Executive Assistant Chef. Cook items assigned to stations. Will help in banquet preparations and planning if necessary.

Opening Duties:

· Unlock all coolers, freezers, storage areas.

· Turn on stoves, equipment, fill steam tables, heat lamps and soup wells.

· Set hot line with plates, cutting boards and necessary equipment.

· Ensure the workstation has sanitation bucket. Change sanitation bucket every two hours. Clean and sanitize work area before beginning any food preparation.

· Warm French onion soup and Chili to 165 degrees and keep in soup well at 180 degrees. Prep soup garnishes.

· Check breakfast & lunch preparation.

· Put away stock when deliveries arrive as needed, not to interfere with cooking members’ orders.

Responsibilities

· Sets up broiler station at beginning of shift with food products and equipment needed for menu.

· Cuts & trims meats and fish for steaks, chops and fillets and patty burgers & sliders according to the specifications for daily menus. Check freezers for product to be replenished.

· Prepares food according to standardized club recipes.

· Helps in receiving and storage of food products in storerooms and coolers using the FIFO method.

· Ensures that food products are used before they spoil and are stored properly, dated with preparation day and expiration day (Prep Day plus 6 days), labeled, and wrapped.

· Serves items in accordance with established portion and presentations standards.

· Works with Chef de Cuisine to determine food needs.

· Ensures that workstations and equipment are clean, sanitary, safe, and secure.

· Maintains neat professional appearance and always observes personal cleanliness.

· Properly store all leftover products that are re-usable.

· Works as a team with sauté cook and other team members to produce requested orders.

· Assist with other duties as assigned by Supervisors.

· Must be able to work with waitress/waiter and other staff in a professional manner to ensure total customer experience. Anything less with not be tolerated.

· Must be prepared for lunch service by 10am. If not, must let Executive Assistant or Executive Chef know to help prepare.

· Any shortages of food need to be communicated to supervisor prior to beginning of service (11am).

Closing Duties

· Before leaving, confirm all orders on hot line are completed.

· Check in with night broiler cook on prep

· Ensure work area is cleaned, organized and sanitized before leaving.

Preferred Qualifications

Experience in cooking and knife skills. Knowledge of food products, preparation and sanitation practices. Must work well with others. Preferred professional certifications ACF- CC

• Standing and walking is continuous for 4-5 hours at a time.
• Lifting and carrying 25 lb. tray, crate or box is occasional.
• Negotiating varied floor surfaces is continuous.
• Carrying over shoulder is occasional.
• Hand and elbow movements
• Pushing Room Service cart continuous
• Lifting and carry hot boxes continuous.
• Rolling and/or carry Banquet tables continuous.
• Carrying stackable banquet chairs by loading the cart continuous
• Ability to physically handle knives, pots, mirrors, or other display items a s well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Pay: $20.00 - $24.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Line Cook or Broiler: 3 years (Required)

Ability to Commute:

• Redford, MI 48239 (Required)

Work Location: In person

Salary : $20 - $24