A Coltons Broiler Cook plays a vital role in preparing and executing a variety and often the majority of an operations dishes with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position.

Qualifications:

Proven experience as a broiler cook or similar role, demonstrating a strong understanding of cooking techniques and expertise in working with broilers. Knowledge of different cuts of meat, cooking temperatures, and appropriate seasoning to enhance flavors.

Familiarity with various cooking methods and the ability to adapt recipes to meet dietary restrictions or special requests.

Strong attention to detail and the ability to multitask effectively in a fast-paced environment.

Excellent organizational and time management skills to prioritize tasks and ensure efficient kitchen operations.

Ability to work collaboratively as part of a team, communicate effectively, and take direction from superiors.

Adherence to food safety and sanitation regulations, maintaining a clean and hygienic work area.

Physical stamina and the ability to stand for long periods, lift heavy pots or pans, and work in a hot and fast-paced kitchen environment.

Responsibilities:

Operate broilers and grills to prepare a variety of menu items according to recipes and customer specifications.

Monitor cooking times and temperatures to ensure food safety and optimal taste. Adjust cooking techniques and equipment settings as needed to achieve desired results. Follow proper food handling, storage, and preparation procedures in accordance with health and safety regulations.

Regularly clean and sanitize cooking equipment, surfaces, and utensils. Dispose of waste and maintain a clean and organized work area.

Coordinate with the kitchen staff to ensure efficient workflow and timely preparation of food items.

Communicate effectively with other cooks, servers, and management to time orders and fulfill customer orders accurately and promptly.

Ensure that all grilled items meet operations high standards of taste, presentation, and portion control.

Conduct quality checks on food products to identify any issues or deficiencies. Notify the kitchen supervisor or manager of any problems or deviations from established standards.

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

Handle and store food items properly to prevent cross-contamination/cross-contact (allergens) and spoilage.

Report any equipment malfunctions or maintenance needs to the appropriate personnel.

Professionalism:

Neat, clean appearance, practices excellent personal hygiene, speaks in a pleasant tone of voice, and avoids slang terms.

• Legally authorized to work in the United States

• 18 years or older