Grill Cook

2 years

Position Summary:

A Grill Cooks major responsibility is to properly cook food on a wood-burning grill, help the kitchen workers in the preparation of food items, and set up allocated stations forthe menu, as instructed by the Chef and compliant with standards.

Responsibilities & Duties:

Sets up station according to restaurant guidelines.

Prepares all food items as directed in a sanitary and timely manner.

Follows recipes, portion controls, and presentation specifications as set by the restaurant.

Restocks all items as needed throughout the shift.

Cleans and maintains station while practicing exceptional safety, sanitation, and organizational skills.

Has understanding and knowledge of how to properly use and maintain all equipment in the station.

Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.

Performs additional responsibilities as requested by the Chef, Sous Chef.

Prepare a variety of food: Meat, seafood, poultry, vegetables and cold food items.

Cover, date and correctly store all food preparation items.

Use food preparation tools accordance with the manufactures instructions.

Close the kitchen correctly follow the closing protocol made per station.

Assist all duties assigned by the Executive Chef or Sous Chefs.

Training/Experience/Education:

Professional communication skills are required.

Ability to take direction.

Ability to work in a team environment.

Ability to work calmly and effectively under pressure.

Must have problem solving abilities, be self-motivated and organized.

Commitment to quality service, and food and beverage knowledge.

Compensation: Hourly ($18.00 - $23.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Basic Knife Skills

Culinary Skills

Food Preparation

Setting Up Kitchen Stations

Attention to Detail

Setting up stations

Safety Awareness

Food Safety Knowledge

Equipment Maintenance Knowledge

Sanitation Practices

Time Management

multi tasking

Adaptability

Stocking and Restocking

Collaboration

Portion Control

Team Leadership Potential

Multitasking

Food Presentation

Grilling

Food Storage Knowledge

Organization Skills

Creativity in Food Preparation

presentation

Stress Management

Knowledge of Food Preparation Tools

Interpersonal Skills

Cleaning and Maintaining Station

Initiative

Closing Kitchen Procedures

Customer Service Orientation

Cleaning and Sanitation

portion controls

Cleaning / Sanitation

Pressure Management

Work Under Pressure

Assisting With Kitchen Cleaning and Organization

Equipment Maintenance

Variety of Food Preparation (Meat, Seafood, Poultry, Vegetables, Cold Items)

Safety Procedures

Cleaning and maintenance

Assisting With Kitchen Organization

Closing Kitchen Correctly

Effective Under Pressure

Presentation Skills

Meat, Seafood, Poultry, Vegetable Preparation

Safety and Sanitation

Sauteing

Communication

Using Food Preparation Tools

Restocking

Kitchen Closing Procedures

Equipment Use and Maintenance

Meat Cookery

ability to take direction

Cleaning

Cooking Skills (Meat, Seafood, Poultry, Vegetables)

Vegetable Cookery

Food storage

Sanitation

Food Preparation Tools

Frying

Closing Procedures

Organizational Skills

Communication Skills

Fish Cookery

Taking Direction

Equipment knowledge

Pasta Cooking

Working Under Pressure

Kitchen Organization

Teamwork

Food Handler Certification

Organization

Problem Solving

Commitment to Quality Service

200 Covers Per Night

self motivation

Plating and Presentation

quality service

Work In a Fast-Paced Environment

Food and Beverage Knowledge

Woodfire Cooking

Professional Communication

Following Recipes

Pizza Cooking

Professionalism

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