Broiler Cook - Carversteak NY

Carver Road Hospitality•New York, NY

1d•$25 - $25•Onsite

About The Position

This highly anticipated concept will feature culinary leadership by Daniel Ontiveros, mixology by Francesco Lafranconi, and a premium, immersive design by Rockwell Group led by David Rockwell. We are now hiring professional Broiler Cooks to join our restaurants including Carversteak, Rosevale Cocktail Room, and Starchild Rooftop, all located within the iconic Civilian Hotel built on craft, hospitality, and excellence. Carver Road Hospitality invests in, develops, and operates award-winning restaurants, lounges, and lifestyle experiences across New York City, Las Vegas, Salt Lake City, and beyond. Known for elevating standards and creating unforgettable guest moments, we offer meaningful growth opportunities within a forward-thinking hospitality company. Now accepting applications for all FOH and BOH positions. Let’s create something extraordinary together.

Requirements

Minimum 1–2 years of experience as a Broiler cook, specialized in broiler or grill stations.
Deep understanding of meat cuts, doneness levels (rare to well-done), and charbroiling techniques.
Ability to work quickly under pressure in a high-volume, hot kitchen environment.
Ability to stand for long periods (8+ hours) and lift up to 50 lbs.
Role may include job duties or tasks requiring repetitive motion.
Must be able to work and remain focused in a fast-paced and ever-changing environment.
Flexibility to work nights, weekends, and holidays.

Responsibilities

Operate the commercial broiler and grill station efficiently.
Cook steaks, burgers, poultry, and seafood to precise internal temperatures.
Season and marinate proteins according to standard restaurant recipes.
Handles all allergies and/or dietary restrictions and modifications.
Accurately follows all orders received from the POS systems and/or direction from the expeditor.
Plate and garnishes dishes following standard procedures.
Monitor meat inventory and rotate stock using the FIFO (First In, First Out) method.
Attends and participates in daily pre-service meetings (where applicable).
Maintain station cleanliness by sanitizing surfaces and cleaning grates throughout the shift.
Follow food safety guidelines including temperature logging and cross-contamination prevention.
Maintain professional appearance standards as directed in the Employee Handbook.
Other duties as assigned.