Broiler Cook

Kitchen Overview We are excited to invite passionate culinary professionals to join our back-of-house family for an elevated Mediterranean-inspired American steakhouse concept. Our kitchen operates strictly for dinner service only and is closed every Monday, ensuring our team enjoys dedicated, predictable time off. Our culinary philosophy centers on 100% scratch preparation, thoughtfully sourcing prime cut meats, fresh coastal seafood, and seasonal Mediterranean produce.

Powered by a modern Kitchen Display System (KDS) for smooth and organized communication, we pride ourselves on precision, cleanliness, and high standards within a supportive, growth-oriented environment where our Executive Chef actively mentors team members and loves to promote from within. Note: Weekend (Friday–Sunday) and holiday availability is required for all positions. Broiler Cook The Broiler Cook is a focal anchor of our line, responsible for the precise execution of prime steaks, chops, and delicate seafood under intense heat.

Key Responsibilities: Precision cooking of high-grade steaks, chops, and seafood to exact target temperatures. Managing heavy order volume via Kitchen Display System (KDS) screens while maintaining strict quality, timing, and consistency standards. Monitoring meat resting times and final finish garnishes before pass delivery. Maintaining a clean, organized, and properly sanitized broiling station throughout service.

Managing heat zones across Montague broiler and flattop equipment, performing end-of-night station breakdown and maintenance. Qualifications: Minimum 2+ years of experience on a high-volume broiler or grill station in a fine dining or upscale steakhouse setting. Deep knowledge of meat cuts, fat content, temperature testing, and resting techniques. Strong physical stamina and comfort working in high-heat environments.

Calmer-under-pressure mindset and clear communication skills.