Broiler Cook

Ruth's Chris Steak House; Annapolis (MD); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player in the restaurant sector is seeking a dedicated Broiler Cook to join their dynamic kitchen team. This role is essential for maintaining high standards of food safety and sanitation while preparing delicious dishes. As a Broiler Cook, you will assist in meat cutting, supervise the kitchen line, and ensure that all food is prepared to perfection. If you thrive in a fast-paced environment and have a passion for culinary excellence, this opportunity is perfect for you. Join a team that values quality and teamwork, and take your culinary career to the next level.

Qualifications

• Experience in a kitchen environment is preferred.
• Ability to follow recipes and maintain food quality.

Responsibilities

• Assist in meat cutting and food preparation tasks.
• Supervise kitchen line during service to ensure food quality.

Skills

Meat Cutting

Food Safety Standards

Sanitation Practices

Team Coordination

Education

High School Diploma

Culinary Training

Tools

Broiler Equipment

Kitchen Utensils

Job description

Join to apply for the Broiler Cook role at Ruth's Chris Steak House.

Job Overview

All BOH positions are expected to report to work as scheduled, be in correct uniform, and maintain positive personal hygiene and cleanliness during all shifts. Each team member will receive their station assignment at the beginning of the shift and perform opening and closing duties as directed by the Manager on Duty. Maintaining high standards of sanitation and food safety is essential. All safety guidelines must be followed; unsafe conditions, acts, accidents, and injuries should be reported immediately to the Chef or Manager on Duty.

Duties and Responsibilities

1. Assist the Chef and/or butcher in meat cutting, following Ruth's Chris standards.
2. Communicate with the Chef regarding equipment, sanitation, safety, inventory, and food quality issues.
3. Support food preparation tasks assigned by the Chef, following recipe standards.
4. Supervise the kitchen line during service, ensuring quality, flow, and timing of food.
5. Maintain an organized, clean, and efficient broil station, anticipating overloads and assisting team members as needed.
6. Stock the oven and ensure plates are at correct temperatures for service.
7. Check and maintain par and stock levels of all ingredients and supplies, reporting discrepancies.
8. Select appropriate cuts of meat and cook to desired temperatures, ensuring quality and presentation standards.
9. Coordinate with other kitchen staff to ensure timely preparation and service of all food items.
10. Maintain optimal broiler temperatures and cleanliness, and properly clean the broiler at shift end.
11. Return unused meats to the walk-in and complete the return sheet accurately.
12. Work flexible hours, including nights, weekends, and holidays.

Job Details

• Type: Full-time, Part-time
• Industry: Food & Restaurant
• Seniority Level: Entry level
• Function: Management and Manufacturing

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