Broiler Chef 

Related Title: Broiler Person, Broiler cook

Reports to: Sous Chef, Roundsman, Sauté Chef

Supervises: Middle Chef.

Classification:

Education and/or Experience

• High School diploma or GED.
• At least three months related experience or training.

Job Knowledge, Core Competencies and Expectations

• Knowledge of basic culinary fundamentals.
• Able to work a flexible schedule and/or overtime, if needed.
• Knowledge of and ability to perform required role during emergency situations.       

Job Summary (Essential Functions)

Broil all meats according to club’s standard recipes.

Job Tasks/Duties

• Must have the ability to prepare steaks, chops and Hamburgers to the required temperature desired by management and guest.
• Sets-up the broiler.
• Broils and grills all meats on the menu as ordered.
• Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
• Requisitions supplies needed.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Cleans and sanitizes the boiler station.
• Sets-up, maintains and breaks down butcher station.
• Notifies Sous Chef in advance of all expected shortages.
• Ensures that work station and equipment are clean and sanitary.
• Adheres to state and local health and food safety regulations.
• Makes recommendations for maintenance, repair and upkeep of the broiler area and equipment.
• Attends kitchen staff meetings.
• Assists with other duties as instructed by the Sous Chef.

Licenses and Special requirements

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.