Broiler Cook - United Center

We are seeking a skilled and dependable Broiler Cook to execute high-quality grilled and broiled menu items in a fast-paced, fine-dining environment. This union position requires strong culinary experience, attention to detail, and full availability for the United Centers event schedule.

Key Responsibilities:

• Prepare and cook steaks, seafood, and premium proteins to guest specifications using broilers and grills.
• Ensure consistent execution of recipes, cooking temperatures, plating, and presentation standards.
• Set up and break down the broiler station before and after each shift, ensuring all tools, ingredients, and sanitation materials are in place.
• Work closely with other line cooks and the expeditor to ensure timely, high-quality service.
• Maintain cleanliness, food safety, and sanitation standards throughout service.
• Follow all food storage, labeling, and FIFO procedures to ensure product quality and minimize waste.
• Report any equipment issues or shortages to the Chef promptly.
• Assist with prep or other kitchen duties as needed to support the team during high-volume operations.
• Check out with a Chef or Supervisor to ensure your station meets cleanliness and organizational standards before ending your shift.

Qualifications:

• Minimum 23 years of experience in a high-volume or fine dining kitchen, with a strong focus on broiler/grill cooking.
• Excellent understanding of meat temperatures, grilling techniques, and plating standards.
• Must be organized, detail-oriented, and able to work efficiently under pressure.
• Solid knife skills and knowledge of kitchen safety procedures.
• Able to stand for extended periods and lift up to 50 lbs.
• Must have open availability for all United Center home games and events, including evenings, weekends, and holidays.

Additional Information:

• This is a union position, governed by the applicable collective bargaining agreement.
• Broiler Cooks are expected to follow all culinary, attendance, dress code, and sanitation guidelines as set by the Culinary Management Team and Union standards.
• Uniforms are provided on-site.