Junior Specialty Broiler Chef
This job is no longer available
There are still lots of open positions. Let's find the one that's right for you.
About The Position
The Junior Specialty Broiler Chef position is a vital role within our culinary team, primarily focused on the broiler station in a high-volume kitchen environment. This position requires a minimum of four years of experience in a large hotel or casino-type operation, where the candidate has honed their skills in high-volume production as a Broiler Cook or Sauté Cook. The ideal candidate will have a strong understanding of meat cooking temperatures, including bleu, rare, medium rare, medium, and medium well, and will be experienced in both upscale casual and fine dining service. Additionally, experience in restaurant and banquet production is essential to ensure the successful execution of our culinary offerings. In this role, the Junior Specialty Broiler Chef will be responsible for setting up the broiler station, which includes all necessary food preparation equipment, plateware, and food items. The chef will maintain a par stock of all protein items, such as steak, chicken, and seafood, ensuring that recipes, flavor profiles, and quality standards are consistently met. Supervising the kitchen line during service periods, the chef will coordinate and control the quality, flow, and timing of food, ensuring that all entrees are correctly seasoned, cooked, and plated to meet our high standards. The Junior Specialty Broiler Chef will also be responsible for maintaining sanitation and food safety throughout their shift, anticipating station overloads, and taking corrective measures to avoid food and service issues. This role requires a proactive approach to menu development, including the creation of recipes, plating guides, and menu cards. The chef will ensure cleanliness and organization in their workspace and adjacent areas, communicate effectively with oncoming and outgoing shifts, and uphold safe working conditions for all kitchen and food service staff.
