Experienced Broil Cook - High-Volume Steak Expert, Flexible Schedule

801 Chophouse; Minneapolis (MN); Presencial; USD 22.000 - 33.000; A tiempo parcial

Ventajas ofrecidas por este puesto de trabajo

Medical insurance

401(k) matching

Employee discounts

Flexible schedule

Paid time off

Descripción de la vacante

801 Chophouse Minneapolis is seeking an Experienced Broil Cook for a fast-paced, guest-centric environment. This non-exempt hourly role offers potential for full-time hours and requires skilled steak broiling, precise temperatures, and teamwork with a high-volume kitchen.

Applicants should have 3–6 years of steak cooking experience, ability to manage multiple tasks, proper knife handling, and strong adherence to food safety standards. Weekend availability is required.

Formación

• Minimum of 3 years' experience cooking steaks (prefer 4–6 years).
• Ability to broil/grill several cuts and hit correct temperatures in a fast-paced environment.
• Ability to follow recipes and presentation guidelines while maintaining food safety standards.
• Coordinate food orders to support timely delivery to each table and meet guest requests.

Responsabilidades

• Broil/grill steaks and other cuts to required temperatures in a high-volume kitchen.
• Follow recipes/presentation guidelines and maintain food safety standards.
• Coordinate orders with BOH to ensure timely service and guest satisfaction.
• Communicate effectively with the kitchen team in a loud environment.
• Maintain reliable attendance and availability for day/evening shifts, including weekends/holidays.

Conocimientos

Steak cooking experience

High-volume kitchen

Knife handling

Food safety & sanitation

Descripción del empleo

801 Chophouse Minneapolis is seeking an Experienced Broil Cook for a fast-paced, guest-centric environment. This non-exempt hourly role offers potential for full-time hours and requires skilled steak broiling, precise temperatures, and teamwork with a high-volume kitchen.

Applicants should have 3–6 years of steak cooking experience, ability to manage multiple tasks, proper knife handling, and strong adherence to food safety standards. Weekend availability is required.