Broiler Cook

Marihart Restaurant Group Inc•Clovis, CA

2d•Onsite

About The Position

EAT.MEAT.REPEAT 13 PRIME STEAK is growing and looking to add a Broiler Cook to our team. Why work for 13 Prime Steak? Our restaurant is Chef Driven. We focus on freshly prepared house-made recipes and fine quality ingredients. Get paid to learn and grow in your career. Work in a creative environment. We are the only locally owned and operated Prime Steakhouse in Clovis. Our goal is to provide an elevated employee experience for our team as well as elevated dining experience for our guests. If you have experience working as a leader in a restaurant where quality matters, 13 Prime Steak is the place for you. This position is an evening position. Start time is usually between 2pm and 5pm. Shifts are between 6-8 hours. Position Summary: Cook all meats, poultry and seafood items prepared in the restaurant. Monitor food preparation, cooking methods, procedures, and timing to ensure that all food products adhere to the specifications and quality standards.

Requirements

Ability to understand and follow directions.
Ability to understand and meet restaurant standards for health, safety, and excellence.
Ability to remain alert and focused in a noisy and fast-paced environment.
Ability to work effectively with kitchen staff.
Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business.
Detail-oriented and thorough.
Completion of Food Handler’s Certification required within 30 days of employment.
1-3 years of Line cook experience
Prolonged periods walking or standing.
Must be able to lift, carry, and place up to 60 pounds at a time.
Must be able to work on days, nights, weekends, and/or holidays as needed.
Must be able to bend, stoop, and wipe frequently.
Must frequently immerse hands in water.
Must be able to work in a hot and damp environment.

Responsibilities

Assists the Executive Sous Chef and/or butcher in cutting meat; when cutting meat, follow the specifications, quality standards and procedures of 13 Prime Steak.
Communicates frequently with the Executive Sous Chef
Preps all food products according to the standards and procedures.
Ensures that the broil station and kitchen line operate in an organized, clean, smooth, and efficient manner, with a minimum level of noise.
Correctly seasons, cooks, and plates all entrées (meat, poultry, and seafood) and ensures that all food is prepared and served up to standards of quality, presentation, and timing.
Maintains the highest degree of sanitation and food safety throughout the shift.