Broiler Cook (Brewery)

Job Title:           Broiler Cook
Department:      Brewery
Reports To:        Executive Chef & Brewery Sous Chefs
FLSA Status:     Nonexempt

Salary:              DOE

Summary
Works in a fast paced, high pressure kitchen at our award winning Brewery Restaurant. Responsible for the Broiler Station and accuracy of all items coming off the grill, inventory, and all related safety requirements.

Essential Duties and Responsibilities include the following. Other duties may be assigned.
•    The Broiler Cook prepares and cooks a variety meats using broilers, ovens and a variety of kitchen equipment in our Brewery Restaurant.
•    The Broiler Cook must follow proper plate presentation and garnish set up for all dishes.
•    Responsible for Guest Service & special orders prepared as requested as reasonable.
•    Responsible for calling orders & firing tickets as required
•    The Broiler Cook maintains par level on all prepared food products.
•    The Broiler Cook is responsible for all food set-ups & maintain Pars of all food required at the broiler station for the Brewery Restaurant.
•    Responsible for communicating any shorts or missing product to the supervisor in a timely manner.
•    Maybe required to work other stations as Directed by the supervisor
•    This position always maintains an organized, clean and sanitary work station.
•    This position helps organize and balance work load for food preparation crew.
•    This position works in a team environment, communicating with and assisting other department personnel with food requests and set-up. 
•    The Broiler Cook communicates any problems and/or concerns to the Sous Chef and/or Brewery Executive Chef without delay.
•    The Broiler Cook helps organize and clean walk-ins and reach-in storage units.
•    The Broiler cook is Responsible for Cleaning the Broilers, Grills & Station including Floors, walls and participate in maintaining the cleanliness of the Kitchen & walk ins
•    Other duties and assignments as assigned by the Brewery Executive Chef.

Supervisory Responsibilities
None

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
Education Level – High School Diploma or equivalent is required.  
Experience – Minimum 2 years’ experience as a Broiler Cook. Or Minimum of 1 year as Cook II
Basic Knowledge of the fundamentals of cooking
Basic knowledge of knives and knife skills, including a wide range of cutting and slicing techniques.
Must be familiar with various cooking techniques, including grilling, sautéing, braising, roasting,  frying, poaching and blanching.
 Must be familiar with the rhythm and cadence of how a restaurant flows and hot line timing and execution.
Working knowledge of proper food handling, storing and rotation protocols.
Familiarity with kitchen equipment operation, maintenance, safety and cleaning protocols.
Ability to take direction, and willingness to go the extra mile when asked. Must be able to work varied shifts, including weekends and holidays.

Language Skills
Ability to read and interpret documents such as safety rules and operating/procedure manuals. Ability to communicate with customers and other employees. 
Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.
Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to define problems, collect data, establish facts and draw valid conclusions.

Certificates, Licenses, Registrations
Class B Gaming License

Physical Demands
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job.
•    Must be able to stand for up to 8 hours
•    Must be able to walk, maintain balance, and successfully navigate through and around a working kitchen and dining area.
•    Must be able to sit, use hands to finger, handle, or feel, reach overhead with hands and arms, climb, balance, stoop, kneel, crouch, crawl, talk, and hear.
•    Must be able to frequently lift and/or move up to 50 pounds.
•    Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those employees encounter while performing the essential functions of this job. The kitchen area can be warm and humid. Must be able to work in limited space. The employee is regularly exposed to tobacco smoke and may be exposed to loud noises and bright lights. 
 

PM20

Candidates for all positions must be at least 21 years of age and be able to pass a background check and drug screen. Applicants must have a California I.D., a Social Security Card, and a Birth Certificate.