The Broiler Cook is responsible for preparing and cooking a variety of menu items while ensuring adherence to recipe specifications, food quality standards, and proper cooking techniques. • Preparing and cooking stocks, sauces, soups, stews, etc • Helping to do preparation work, cutting, slicing, dicing. • Performing back-up functions for the front line such as preparing and assembling dishes for front cooks • Cooling and properly storing food items. • Changing food out and restocking items daily as necessary. • Work requires effective communication in English, both verbal and written form in a professional manner. • Work requires a minimum of one year experience required. • Work requires ability to work from a standing position for extended periods of time. • Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, and bending at the waist. ADDITIONAL REQUIREMENTS • Nevada Health Card • 18+