High-Volume Broiler Cook – Steakhouse Precision

SWRG INC; Chicago (IL); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) with Company Match

Paid Time Off

Career Growth Opportunities

Job summary

Smith & Wollensky in Chicago seeks an experienced Broiler Cook to join our high-volume culinary team. You will prepare and cook premium steaks and other items to exact specifications, ensuring quality, presentation, and consistency.

Requirements include a minimum of 2 years of broiler or grill experience in a high-volume steakhouse, strong knowledge of steak temperatures and grilling techniques, and the ability to work under pressure. Night/weekend shifts required.

Qualifications

• Minimum 2 years of broiler or grill experience in a high-volume steakhouse environment required.
• Strong knowledge of steak temperatures, grilling techniques, and protein cookery.
• Ability to work efficiently under pressure while maintaining attention to detail.

Responsibilities

• Prepare and cook steaks, chops, seafood, and other menu items according to company recipes and specifications.
• Accurately cook proteins to requested temperatures while maintaining quality and consistency.
• Monitor product quality, presentation, and portion control standards.
• Maintain a clean, organized, and fully stocked broiler station.
• Follow all food safety, sanitation, and workplace safety procedures.
• Communicate effectively with chefs and kitchen team members to ensure timely execution of service.
• Assist with opening, closing, and daily preparation duties as assigned.

Skills

High-volume broiler experience

Food safety knowledge

Ability to work under pressure

Tools

Broiler station knowledge

Protein cookery

Job description

Smith & Wollensky in Chicago seeks an experienced Broiler Cook to join our high-volume culinary team. You will prepare and cook premium steaks and other items to exact specifications, ensuring quality, presentation, and consistency.

Requirements include a minimum of 2 years of broiler or grill experience in a high-volume steakhouse, strong knowledge of steak temperatures and grilling techniques, and the ability to work under pressure. Night/weekend shifts required.