TiAmo Line Cook / Broiler
The TiAmo Line Cook / Broiler is responsible for supporting kitchen operations through the preparation, cooking, and presentation of high-quality menu items while maintaining company standards for food safety, cleanliness, and guest satisfaction.
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Prepare and cook menu items according to recipes, specifications, and direction provided by the Sous Chef and/or Executive Chef.
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Operate and maintain broiler and line stations while ensuring proper cooking temperatures, timing, and presentation standards.
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Ensure food quality, consistency, portion control, and presentation meet company expectations.
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Work efficiently within assigned stations while maintaining the highest quality finished product during all service periods.
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Practice proper food handling, storage, labeling, dating, and rotation procedures.
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Demonstrate proper knife handling skills and safe kitchen practices at all times.
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Utilize proper kitchen safety procedures and basic to advanced cooking techniques.
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Maintain cleanliness and organization of workstations throughout each shift.
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Clean, disinfect, and sanitize cutting boards, utensils, equipment, and worktables regularly.
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Ensure kitchen sanitation and Health Department standards are consistently maintained.
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Verify that no food leaves the kitchen without a corresponding ticket, including manager meals.
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Assist with stocking, prep work, and maintaining inventory levels as needed.
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Maintain a positive and professional demeanor during all interactions with guests, team members, and vendors.
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Support teamwork and communication between front-of-house and back-of-house operations.
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Perform all duties in accordance with company policies, procedures, and service standards.
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Perform other duties as assigned.
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Must be at least 21 years of age.
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High School Diploma and/or GED preferred.
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Must have 5–7 years of cooking experience within the past 10 years.
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Knowledge of Italian cuisine, Asian cuisine, seafood, soups, and sauces is a plus.
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Ability to broil and operate main kitchen equipment.
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Ability to roast beef, pork, and fowl.
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Ability to successfully work in a potentially stressful, fast-paced environment.
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Ability to work both independently and as part of a team.
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Must have job-related tools.
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All selected candidates will be required to audition for the Executive Chef by preparing a meal for four, including an appetizer, soup or salad, and main entrée (no dessert).
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Ability to read, write, speak, and understand the English language.
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Bi-lingual (English/Spanish) is a plus.
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Must present a well-groomed and professional appearance.
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Flexibility to work varied shifts, including weekends, holidays, and overtime as needed.
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Must be able to tolerate environments with secondary smoke, high noise levels, bright lights, and dust.
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Excellent verbal and written communication skills.
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Food Handler’s Certification
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All kitchen equipment
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Paycom system
