Broiler Cook

Metz Culinary Management•Manahawkin, NJ

5d•Onsite

About The Position

Cook all meats, poultry and seafood items prepared in the restaurant. Supervises food preparation, cooking methods, procedures and timing to ensure that all food product adheres to the specifications and quality standards of TGIF.

Requirements

Must be able to lift, handle, carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally.
Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length.
Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods
Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
The use of cut gloves as that is a company requirement for all BOH personnel for safety
Maintains good grooming habits.
Minimum 1-year experience as a broiler cook in a full service, fine dining upscale, table cloth or casual dining restaurant required.
Must be able to communicate effectively, and listen attentively to supervisors, other team members, vendors, suppliers and other business representatives.
Ability understand communication in English.

Nice To Haves

Experience with fresh products preferred.

Responsibilities

Reports to work on time and is on broil station as indicated on the weekly work schedule. Uniform meets restaurant requirements and is maintained and clean.
Sets-up the broil station to include all food preparation equipment, plateware, food ingredients, smallwares and supply items needed for effective operation of the broil station. Follows the Broil Station Prep List for station set-up.
Communicates frequently with the Chef to report any and all problems or discrepancies within the kitchen. This may include, but is not limited to: the functioning and operation of all equipment, sanitation, cleanliness and safety, food supply, smallwares and equipment items, inventory, par and prep levels, food quality, presentation and timing.
Supervises the operation of the kitchen line during the service periods; coordinates and controls the quality, flow and timing of food.
Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards.
Ensures our guests have a superior dining experience by correctly timing and preparing all food product to the guests needs
Ensures that the broil station and kitchen line operates in an organized, clean, smooth and efficient manner, with a minimum level of noise.
Anticipates station overload and takes corrective measures to avoid food and/or service discrepancies.
Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards.
Checks the par and stock levels of all meats, poultry, seafood, condiments, garnishes, equipment, plateware and smallware to ensure sufficient quantities for the demands of the business. Communicates any discrepancies to the Chef.
Maintains the highest degree of sanitation and food safety throughout the shift. Adheres to all safety guidelines and practices; immediately reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager On Duty.
Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests.
Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and other kitchen personnel in accomplishing closing duties and kitchen cleanliness.