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

Key Qualifications:

• Demonstrated experience as a broiler cook or in a comparable position, showcasing a solid grasp of cooking methods and expertise with broilers.
• In-depth knowledge of various meat cuts, optimal cooking temperatures, and the art of seasoning to elevate flavors.
• Experience with diverse cooking techniques and the flexibility to modify recipes to accommodate dietary needs or specific requests.
• Exceptional attention to detail and the capacity to multitask effectively in a dynamic kitchen setting.
• Strong organizational and time management skills to prioritize responsibilities and ensure smooth kitchen operations.
• Ability to collaborate as part of a team, communicate clearly, and follow directions from supervisors.
• Commitment to food safety and sanitation standards, ensuring a clean and hygienic workspace.
• Physical endurance to stand for extended periods, lift heavy items, and work in a hot, fast-paced kitchen environment.

Core Responsibilities:

• Operate broilers and grills to prepare a variety of menu offerings 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 culinary 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, maintaining an organized workspace.
• Coordinate with kitchen personnel to ensure efficient workflow and timely food preparation.
• Communicate effectively with fellow cooks, servers, and management to synchronize orders and fulfill customer requests accurately and promptly.
• Ensure all grilled items meet the restaurant's high standards for taste, presentation, and portion control.
• Conduct quality assessments on food products to identify any issues or deficiencies, reporting concerns 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 courteous manner, and avoid the use of slang.

• Legally authorized to work in the United States.

• 18 years or older.