Cook Broiler - Scotch 80 - On Call
About The Position
Reporting to the Room Chef, The Broiler Cook is responsible for broiling all steaks, chops, fish, poultry, and filets as ordered, requisitioning a daily supply of meat, and setting up and breaking down of station. Core Job Responsibilities: Set up and stock station with all necessary steaks, chops and ingredients Account for all steaks and chops before and after service, fills out necessary paperwork Serves as the lead person on the line and coordinates food from the other stations Responsible for broiling all steaks, chops and any other grilled entrees Handles all re-fires, and re-makes in a quick and efficient manner Ensures adherence to recipes, specifications, and quality standards Works closely with Food Runner, Chef and Kitchen Staff to keep the kitchen flowing evenly Maintain solid knowledge of food products and skillfully apply culinary techniques Identify and safely use kitchen equipment Restock kitchen supplies and food items required for service Properly label and date products to ensure safekeeping and sanitation Maintain solid menu knowledge and attention to detail with plate presentation Assist Master Cook, Pantry and Kitchen workers in execution of service Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups Work as a team, assist all guests and employees needs and inquiries Communicate with management, chef and service staff in order to fulfill and address any issue or needs requested by guests and employees Perform other job-related duties as requested
Requirements
- High school diploma or equivalent required.
- Minimum of 3 years related experience required and 3 years of experience within a hotel/gaming property is preferred.
- Knowledgeable of weights, measures, and various cooking techniques
- Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, coolers, slicers, beverage machines, Cryovac machine and smallware’s
- Knowledge of health, safety, and sanitation regulations
- Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
- Southern Nevada Health Card
- Consistent and regular attendance is an essential function of this job.
Nice To Haves
- Minimum of 3 years related experience required and 3 years of experience within a hotel/gaming property is preferred.
Responsibilities
- Set up and stock station with all necessary steaks, chops and ingredients
- Account for all steaks and chops before and after service, fills out necessary paperwork
- Serves as the lead person on the line and coordinates food from the other stations
- Responsible for broiling all steaks, chops and any other grilled entrees
- Handles all re-fires, and re-makes in a quick and efficient manner
- Ensures adherence to recipes, specifications, and quality standards
- Works closely with Food Runner, Chef and Kitchen Staff to keep the kitchen flowing evenly
- Maintain solid knowledge of food products and skillfully apply culinary techniques
- Identify and safely use kitchen equipment
- Restock kitchen supplies and food items required for service
- Properly label and date products to ensure safekeeping and sanitation
- Maintain solid menu knowledge and attention to detail with plate presentation
- Assist Master Cook, Pantry and Kitchen workers in execution of service
- Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups
- Work as a team, assist all guests and employees needs and inquiries
- Communicate with management, chef and service staff in order to fulfill and address any issue or needs requested by guests and employees
- Perform other job-related duties as requested
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What This Job Offers
Career Level
Entry Level
Education Level
High school or GED
