Broiler Cook | Bob's Steak and Chop House

Overview: To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Responsibilities: Support restaurant chef/sous chef and supervisor Help to train staff. Control quality and consistency of all food served. Ensure station is set for service 15 minutes prior to service. Ensure all food supplies necessary for service are in appropriate supply on a timely basis. Assist in controlling food cost. Required to learn all menu items produced by assigned station. Refrigeration and serving cold food. Production of orders. Help to make sure of product availability for all outlets items. Directs proper sanitation of all kitchen facilities and equipment. Keep kitchen clean and organize every day by any business Ensure staff follow Ecosure rules and procedures. Ensure that all kitchen equipment is in good working order. Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Be on hands on control over daily food production. Monitors safety in the kitchen. Ensure food quality and consistency. Knows hotel and kitchen expectations and the proper guidelines. Help to check and controls prep and inventory lists for kitchen staff. Help to check quality and consistency Qualifications: Display basic knife and prep skills Minimum of 1 yrs experience in fast paced, culinary environment Ability to multi-task Must be able to stand for 8+ hours per day Flexible Scheduling to include nights, weekends, and holidays.