A Broiler Cook at Colton's Steak House is essential in crafting and executing a diverse range of dishes with accuracy and speed. This role demands culinary skill, meticulous attention to detail, and the ability to manage multiple tasks efficiently in a high-pressure environment.

Key Qualifications:

- Proven track record as a broiler cook or in a comparable position, showcasing a solid grasp of cooking methods and proficiency with broilers.

- In-depth knowledge of various meat cuts, cooking temperatures, and seasoning techniques to elevate flavors.

- Familiarity with diverse cooking styles and the capability to modify recipes to accommodate dietary needs or specific requests.

- Strong focus on detail and the capacity to juggle multiple responsibilities in a fast-paced kitchen.

- Excellent organizational skills and time management to prioritize tasks effectively, ensuring smooth kitchen operations.

- Ability to collaborate within a team, communicate clearly, and follow instructions from supervisors.

- Commitment to food safety and sanitation standards, maintaining a clean and hygienic workspace.

- Physical endurance to stand for extended periods, lift heavy equipment, and work in a hot, bustling kitchen environment.

Core Responsibilities:

- Operate broilers and grills to prepare a variety of menu items according to established recipes and customer preferences.

- Monitor cooking durations and temperatures to guarantee food safety and optimal flavor profiles. Adjust cooking methods and equipment settings as necessary to achieve desired outcomes.

- Adhere to proper food handling, storage, and preparation protocols in line with health and safety regulations.

- Regularly clean and sanitize cooking equipment, surfaces, and utensils. Manage waste disposal and maintain an orderly work area.

- Collaborate with kitchen staff to ensure an efficient workflow and timely food preparation.

- Communicate effectively with fellow cooks, servers, and management to coordinate orders and fulfill customer requests accurately and promptly.

- Ensure all grilled items meet the high standards of taste, presentation, and portion control set by the establishment.

- Conduct quality assessments on food products to identify any discrepancies or issues. Report any problems or deviations from established standards to the kitchen supervisor or manager.

- Comply with all health and safety regulations, including personal hygiene and uniform standards.

- Properly handle and store food items to prevent cross-contamination and spoilage.

- Report any equipment malfunctions or maintenance requirements to the appropriate personnel.

Professional Standards:

Maintain a neat and clean appearance, practice excellent personal hygiene, communicate in a pleasant tone, and avoid the use of slang.

• Legally authorized to work in the United States

• 18 years or older