Grill Line Cook

Report to: Executive Chef and Chef De Cuisine, Sous Chef

FLSA Status: Non-Exempt

Schedule: Based on Business Needs

The Grill Line Cook is responsible for preparing all grill-related food items for cooking according to standard recipes to ensure guest satisfaction is consistent with company standards. Consistently fostering a spirit of harmony and cohesion between the kitchen staff and service staff.

Essential Function:

•Prepares all grill-related food products according to the prescribed methods, including cleaning and cutting ingredients and cooking items on the grill (steaks, burgers, poultry, etc.).

•Ensures all grill station materials and supplies are available, including utensils, seasonings, and ingredients.

•Sets up the grill station according to established guidelines to ensure efficient service and a high-quality guest experience.

•Follows established recipes and plating guidelines for all grilled items, ensuring consistency in presentation and taste.

•Operates the grill independently, managing temperatures and cooking times for various meats and vegetables to meet quality standards.

•Prepares grilled food items by cutting, seasoning, and cooking ingredients according to the sales forecast and expected business levels.

•Adheres to all HACCP documentation and procedures during grill station shifts, ensuring food safety.

•Orders grill-specific food and non-food items as needed for daily operations and future services.

•Maintains safety standards while using knives, grills, and other food preparation equipment, ensuring a safe working environment.

•Restocks and/or breaks down the grill station at the end of the shift, ensuring readiness for the next day.

•Stocks and cleans the grill station and related equipment, such as flat tops, charbroilers, and storage drawers, as directed by supervisors.

•Ensures cleanliness and organization of the grill station throughout the shift and at closing.

•Maintains a clean appearance and workspace, assisting in the overall kitchen cleanliness, including sanitizing the grill and associated tools at the end of the shift.

•Stays updated on company products and standard operating procedures related to grilling techniques and ingredients.

•Communicates with management or supervisors regarding low inventory levels and makes suggestions for new supplies or improvements.

•Performs other duties and tasks as assigned by chefs, management, or supervisors, and ensures efficient movement throughout the shift.

•Follows all safety and sanitation practices, specifically related to grilling equipment, and reports any accidents or hazards to management.

•Adheres to all company policies and procedures outlined in the Staff Member Handbook.

Departmental Responsibilities

•Arrives punctually for scheduled shifts, adhering to company attendance policy

•Demonstrates proper care and respect for company property

•Maintains all food and beverage passing areas free and clear of debris

•Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols

•Adheres to cleaning checklists and fulfills duties as assigned diligently

•Consistently maintaining compliance of restaurant safety policies and procedures

•Promptly notifying managers of any customer complaints, comments, or issues

•Remains actively engaged and present in the restaurant operations during service hours

•Possesses comprehensive knowledge of the beverage menu

•Communicates issues or suggestions to the management team for resolution and improvement

•Adapts professionally and contributes to teamwork to enhance customer experience

•Clears tables and removes dishes promptly after customer departure or as needed

•Assists with taking used dishes to the designated cleaning area in the kitchen

•Maintains focus and remains on-task throughout the shift

•Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively

•Knowledge of food safety and sanitation practices preferred

Qualifications:

•Six months or more as a line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience

•Culinary degree or equivalent preferred but not required

•Good written and verbal communication skills

•Ability to interact professionally with other departments and outside contacts

•Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision

•Good judgment and decision-making abilities

Educational and/or Experience:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

•High school degree or GED preferred.

•Must be able to work in a fast-paced, high-energy, and physically demanding environment

•Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and training manuals

Language Skills:

•Proficiency in English

•Must be able to communicate clearly with managers and kitchen personnel

Competencies:

•Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things

•Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions

•Written Communication - Able to read and interpret written information

•Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Supports affirmative action and respects diversity

•Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives

•Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments

•Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments

Working Conditions:

Heat Cold Noisy Odors

Outdoors Dust/Fumes Chemicals Humidity

Requirements and Activities: