Broil Cook

Now hiring a Broil Cook at ChopHouse Grille in Exton, PA! Now hiring a part-time or full-time Broil Cook that has experience in a high-volume steak house setting. Reports to: Sous Chef/ Executive Chef Responsibilities and Key Personalities SMILE! A friendly attitude, charismatic energy, and social personality is needed for success in any role with our company. Someone who takes pride in their appearance and the way they present themselves to others is a must when you’re running the show with PJWRG! We’re looking for someone who puts their best foot forward every single day. Staying “calm, cool, and collected”. Your composure and ability to handle pressure in a high-volume atmosphere is something that will keep the guests coming back time and time again. Our ideal employee is a leader in every sense. You MUST be responsible and confident in your position, its requirements and how you intend to carry out your duties! Grill/Broiler Proficiency: Expert at cooking steaks, chops, poultry, and seafood to precise temperatures (rare to well-done). Timing & Coordination: Ability to time multiple items to be finished simultaneously. Follow proper plate presentation and garnish set up for all dishes. Know and comply with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Handle, store and rotate all products properly. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Assume 100% responsibility for quality of products served. Assist in food prep assignments during off-peak periods as needed. Close the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen. Attend all scheduled employee meetings and bring suggestions for improvement. Qualifications Meat Doneness Recognition: Able to identify doneness by touch or timing. Knife Skills: Basic butchering and portioning of meats and prepping ingredients efficiently. Must be able to communicate clearly with managers, kitchen and dining room personnel. Be able to reach, bend, stoop and frequently lift up to 40 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). #J-18808-Ljbffr PJW Restaurant Group