Grill & Broiler Chef: Master the Sear & Plate

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

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.