Broiler Cook

Benefits Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You’ll Do As a Broiler Cook, you will play a critical role in executing the perfect steakhouse experience by ensuring proteins are cooked to precise temperatures with exceptional flavor, texture, and presentation. Your mission is to master the broiler station, maintain accuracy, consistency, and quality, and work efficiently in a high‑energy, high‑volume kitchen. Key Responsibilities Operate the broiler and grill stations with precision and efficiency Cook steaks, seafood, and other proteins to exact temperature specifications Ensure perfect sear, char, and doneness while maintaining speed and consistency Follow recipe guidelines, portion controls, and plating standards to maintain consistency Monitor and maintain proper cooking temperatures for all proteins and grill items Work closely with the expediting team to ensure accurate and timely orders Maintain cleanliness and organization in all kitchen workstations Assist with daily prep tasks, including cutting, trimming, seasoning, and marinating proteins Follow food safety and sanitation guidelines to uphold health department regulations Work collaboratively with BOH team members to ensure a smooth and efficient service Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We’re Looking For Previous experience as a Broiler Cook, Grill Cook, or similar high‑volume kitchen role required Mastery of steak doneness temperatures and ability to execute consistently Strong understanding of grill techniques, meat preparation, and food safety Ability to multi‑task and work efficiently in a high‑pressure environment Excellent knife skills and proficiency in handling proteins Strong attention to detail and commitment to quality and consistency Must be able to stand for extended periods and lift to 50 lbs. Availability to work nights, weekends, and holidays Passion for culinary excellence, teamwork, and professional growth Employment Eligibility We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr