Broiler Chef

Naples Sailing and Yacht Club; Naples (FL); On-site; USD 35,000 - 52,000; Full time

Job summary

Naples Sailing and Yacht Club is seeking a Broiler Chef to expertly cook steaks, burgers, chicken, and seafood on the restaurant's broiler. You will follow recipes, control portions, and maintain quality and safety standards in a fast-paced, guest-focused kitchen.

Reporting to the Executive Chef, you will set up the broiler station, monitor temperatures, and collaborate with line cooks to ensure timely service while keeping a clean, organized workspace.

Qualifications

• Previous kitchen or food-preparation experience preferred.
• Knowledge of basic cooking and food-preparation techniques.
• Ability to work efficiently in a fast-paced kitchen.
• Strong attention to detail and presentation.
• Ability to follow recipes and instructions accurately.
• Good teamwork and communication skills.
• Knowledge of food-safety practices and sanitation procedures.
• Ability to stand for extended periods and lift kitchen supplies as required

Responsibilities

• Prepare and cook meats, seafood, poultry, and other menu items on the broiler/grill.
• Follow recipes, cooking times, temperatures, and portion specifications.
• Ensure food is cooked to the proper temperature and quality.
• Set up and stock the broiler station before service.
• Maintain a clean, organized, and sanitary workstation.
• Monitor food quality and communicate with other kitchen staff during busy service.
• Properly store and label food products.
• Follow all health, sanitation, and food-safety regulations.
• Clean and maintain broilers, grills, utensils, and kitchen equipment.
• Assist other kitchen stations when needed.

Skills

Food preparation

Food safety practices

Teamwork

Recipe adherence

Job description

Job Description: Broiler Chef

Position Summary:

The Broiler Chef is responsible for preparing and cooking steaks, burgers, chicken, seafood, and other menu items on the restaurant's broiler or grill. The cook ensures food is prepared according to recipes, portion standards, quality expectations, and food-safety requirements.

Reports To: Executive Chef Additional Reporting: Executive Sous-Chef

Essential Duties and Responsibilities

• Prepare and cook meats, seafood, poultry, and other menu items on the broiler/grill.


• Follow recipes, cooking times, temperatures, and portion specifications.


• Ensure food is cooked to the proper temperature and quality.


• Set up and stock the broiler station before service.


• Maintain a clean, organized, and sanitary workstation.


• Monitor food quality and communicate with other kitchen staff during busy service.


• Properly store and label food products.


• Follow all health, sanitation, and food-safety regulations.


• Clean and maintain broilers, grills, utensils, and kitchen equipment.


• Assist other kitchen stations when needed.

Qualifications

• Previous kitchen or food-preparation experience preferred.


• Knowledge of basic cooking and food-preparation techniques.


• Ability to work efficiently in a fast-paced kitchen.


• Strong attention to detail and presentation.


• Ability to follow recipes and instructions accurately.


• Good teamwork and communication skills.


• Knowledge of food-safety practices and sanitation procedures.


• Ability to stand for extended periods and lift kitchen supplies as required