Broiler Cook - The Butchers Club by Jeremy Ford

Summary:   The Broiler Cook is responsible for broiling all meats as ordered. Setting up and breaking down of station.

Essential Job Functions: Include the following. Other duties may be assigned.

• Set up and stock station with all necessary ingredients
• Account for all steaks and chops before and after service, fills out necessary paperwork
• Responsible for broiling all steaks, chops and any other grilled entrees
• Handles all re-fires, and re-makes in a quick and efficient manner
• Ensures adherence to recipes, specifications, and quality standards
• Works closely with Kitchen Staff to keep the kitchen flowing evenly
• Maintain solid knowledge of food products and skillfully apply culinary techniques
• Identify and safely use kitchen equipment
• Restock kitchen supplies and food items required for service
• Properly label and date products to ensure safekeeping and sanitation
• Maintain solid menu knowledge and attention to detail with plate presentation
• Maintain solid knowledge, understanding and preparation of base sauces
• Work as a team, assist all guests and employees needs and inquiries
• Communicate with management, chef and service staff in order to fulfill and address any issue or needs requested by guests and employees
• Must be able to work a flexible schedule including day/night shifts, weekends and holidays
• Perform other job-related duties as requested

Qualifications

• Minimum of 3 years related experience preferred.
• Knowledge of knives and knife skills, standard kitchen equipment and supplies
• Knowledge of health, safety, and sanitation regulations
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts
• Maintain a professional appearance and manner at all times.
• Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Finger/hand dexterity to operate food machinery.
• Must have Florida Food Handlers certification
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule

Education and Experience: High school diploma or equivalent, with 2-3 years restaurant/hotel kitchen experience. Strong knowledge of many styles of cooking of soups and sauces, must be very creative.

Language Skills: Ability to read all menus and promotions.

Reasoning Ability: Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.

Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke

Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.

PGA National Resort is an Equal Opportunity Employer:

Minorities / Females / Veterans / Individuals with Disabilities / Sexual Orientation / Gender Identity