Broiler Cook

Broiler Cook — Job Description

Role: Broiler Cook (Grill/Steak Station)
Location: New York City (One Fifth)
Reports to: Executive Chef and Executive Sous Chef

The Broiler Cook is the heartbeat of our steak program. You manage high heat with precision, deliver perfect temperatures on every steak, and move with urgency in a high‑volume service. You’ll execute specs exactly as written, communicate clearly on the line, and embody our standards of consistency, cleanliness, and hospitality—one plate at a time.

• Own the broiler/grill station: fire, temp management, grill cleanliness, and station organization throughout service.
• Cook steaks, chops, and grilled items to exact temps (rare–well) with proper crust, char, seasoning, and rest; verify with thermometer and touch.
• Manage ticket flow and timing; coordinate with sauté, garde manger, and expo to land hot food together.
• Maintain station mise en place, par levels, labeling/rotation (FIFO).
• Follow allergy and cross‑contact protocols; keep tools and landing zones clean and segregated when needed.
• Support receiving and prep as assigned; minimize waste and communicate 86s early.
• Care for equipment (broiler, chargrill, salamander); report maintenance issues promptly and follow up until resolved.
• Model safe knife and fire handling; wear required PPE and follow burn prevention best practices.

• Championing Character: Respect for teammates and guests—clear communication, clean station, calm under pressure.
• Consistency Breeds Excellence: Obsess the details—same seasoning, same sear, same doneness, every plate.
• Going the Extra Mile: Anticipate the next tickets, help neighbors on the line, and finish strong.

• Broiler/Grill experience in a high‑volume kitchen with proven ability to hit temps accurately during peak service.
• 2+ years on a grill or steak station in an upscale or chef‑driven concept preferred.
• Strong line communication and ticket management skills; team‑first attitude.
• Working knowledge of time/temperature control and food safety; NYC Food Protection Certificate a plus.
• Ability to read and follow recipes/specs; English required; Spanish a plus.

• Uphold NYC DOH standards and our internal sanitation checklists; support maintaining an A
• Ensures that allergy protocols, glove usage, and utensil segregation are executed properly.

• Show up prepped and ready; communicate needs early; jump in where needed.
• Give and receive feedback with respect; help train new cooks on station mechanics and specs.
• Represent Golden Steer with professionalism and hospitality from the pass to the table.

• Stand, bend, and move quickly for 8–10 hours; lift and carry up to 50 lbs.
• Comfortable with high heat, open flames, and fast‑paced service.
• Nights, weekends, and holidays required.

Hourly rate plus benefits and growth opportunities within a chef‑driven, classic steakhouse culture. Final compensation commensurate with experience.

Please submit your resume.

We are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or any other characteristic protected by law. We are committed to cultivating a diverse and inclusive workplace where everyone feels valued and respected.

Golden Steer Steakhouse — New York • One Fifth Avenue

This description is not exhaustive; duties may shift based on business needs.