Broiler Cook - Cut132

Thompson Hospitality Corporation•Columbus, OH

3d•Onsite

About The Position

Join the culinary team at Cut 132 and be an essential part of our modern and innovative take on the classic American steakhouse. As a Broiler Cook, you will have the opportunity to create delicious dishes with locally sourced ingredients and contribute to an exciting and diverse menu. Bring your culinary skills, attention to detail, and passion for excellence to Cut 132, and contribute to creating extraordinary dining experiences for our guests.

Requirements

Previous experience as a Broiler Cook, Line Cook, Grill Cook, or similar position preferred.
Strong knowledge of grilling, broiling, searing, and other high-heat cooking techniques.
Knowledge of food safety, sanitation, temperature control, and proper food handling procedures.
Strong communication and teamwork skills.
Ability to stand for extended periods and lift/move kitchen supplies as required.
Culinary experience in a fast-paced kitchen environment.
Strong understanding of cooking techniques, flavor profiles, and proper food handling procedures.
Ability to work effectively as part of a team, communicate clearly, and adapt to changing demands.
Attention to detail, commitment to quality, and a passion for delivering exceptional food to our guests.
Able to read documents and written instructions to understand sanitation requirements, safety rules, equipment operation and maintenance, policies, and standard operating procedures.
Able to work flexible shifts and schedules, inclusive of weekends, and all holidays.
Stand for long hours, often in wet conditions.
Lift and carry up to 50 lbs (Dishes, garbage bags).
Work in a hot, humid, and fast-paced environment.
Bend, stoop, and reach frequently.
Operate kitchen equipment safely.

Nice To Haves

Culinary training or food service experience is a plus.
Certification in food safety and sanitation is a plus.

Responsibilities

Accurately cook steaks, chicken, seafood, burgers, and other grilled/broiled items to specified temperatures and levels of doneness.
Read and follow recipes, preparation instructions, and standardized recipes.
Work quickly and efficiently in a high-volume, fast-paced kitchen environment.
Maintain consistent food quality, portion sizes, presentation, and ticket times.
Properly set up, operate, clean, and maintain broilers, grills, and other kitchen equipment.
Communicate effectively and work as part of a team.
Remain organized and focused during busy service periods.
Be dependable, punctual, and willing to work nights, weekends, and holidays as needed.
Stand for extended periods and lift/move kitchen supplies as required.