Broiler Cook

PM Broil Cook (Full-Time) Reports To

Restaurant Chef / Sous Chef

The PM Broil Cook is responsible for executing all broiler station production during dinner service at the main clubhouse. This role is critical to delivering consistent, high-quality grilled and broiled items in a fast-paced, high-volume kitchen.

As a full-time member of the team, this position is expected to maintain consistent performance, contribute to daily kitchen operations, and support overall efficiency and standards. The PM Broil Cook works closely with the line team to ensure proper execution, organization, and adherence to culinary and food safety expectations.

Full-time position
Primarily PM shifts, including weekends and holidays based on business needs

Station Execution

• Set up, stock, and break down the broiler station for dinner service
• Prepare and cook all broiled and grilled menu items to established specifications
• Execute proper cooking temperatures, resting, and plating standards for all proteins
• Maintain strong communication with expeditor and line team to ensure timely service

Prep & Organization

• Complete all assigned prep for the broiler station (proteins, marinades, sauces, accompaniments)
• Maintain proper labeling, dating, and rotation of all products
• Keep a clean, organized, and efficient workstation throughout service

Team Coordination

• Communicate clearly with sauté, pantry, and expo to ensure smooth service flow
• Support team members during high-volume periods
• Assist with receiving and storing deliveries as needed

Food Safety & Standards

• Follow all food safety, sanitation, and allergen protocols
• Maintain proper handling and storage of raw and cooked proteins
• Uphold kitchen cleanliness and safety standards at all times

Inventory Awareness

• Monitor station product levels and communicate needs to leadership
• Minimize waste through proper portioning and product utilization

Minimum

• 1+ year experience as a line cook, preferably on grill or broiler
• Ability to work efficiently in a high-volume kitchen environment
• Strong understanding of food safety and sanitation practices
• Ability to multitask and remain composed under pressure
• Availability for PM shifts, weekends, and holidays

Preferred

• Experience in a private club or high-end dining environment
• Culinary training or equivalent hands-on experience
• Strong knowledge of meat temperatures, cuts, and grilling techniques
• Familiarity with allergen awareness and dietary accommodations

• Consistent execution of broiler station with minimal supervision
• Strong time management and ticket pacing during service
• Clear, direct communication with team and leadership
• Attention to detail in cooking temperatures and presentation
• Ability to maintain organization and cleanliness under pressure

• Ability to stand for extended periods (8+ hours)
• Ability to lift up to 50 lbs
• Comfortable working in high heat and around open flame
• Safe handling of knives, hot surfaces, and kitchen equipment