Grill Chef

A Colton's Broiler Cook is essential in crafting and executing a diverse array of dishes with skill and efficiency. The role demands culinary knowledge, meticulous attention to detail, and the ability to manage multiple tasks while thriving in a high-pressure environment.

Qualifications:

Proven experience in a broiler cook position or a comparable role, showcasing a solid grasp of cooking methods and proficiency in broiler operations. Understanding of various meat cuts, cooking temperatures, and suitable seasoning techniques to elevate flavors.

Acquainted with different cooking styles and the capability to modify recipes to accommodate dietary needs or special requests.

Exceptional attention to detail and adeptness at multitasking in a bustling kitchen setting.

Strong organizational and time management skills to prioritize responsibilities and ensure smooth kitchen workflows.

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

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

Physical endurance and the capacity to stand for extended periods, lift heavy cookware, and operate in a hot, fast-paced kitchen environment.

Responsibilities:

Operate broilers and grills to prepare a variety of menu offerings according to recipes and customer preferences.

Monitor cooking durations and temperatures to guarantee food safety and optimal flavor. 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 guidelines.

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

Collaborate 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 that all grilled items meet the establishment's high standards for taste, presentation, and portion control.

Conduct quality assessments on food products to identify any discrepancies or issues. Inform the kitchen supervisor or manager of any concerns or deviations from established standards.

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.

Professionalism:

Maintain a neat and clean appearance, practice excellent personal hygiene, communicate in a pleasant tone, and avoid informal language.

• Legally authorized to work in the United States

• 18 years or older