Line Cook

19.00 USD Hourly

About the role

The Grill Cook is responsible for preparing, cooking, and serving food items on the grill and coordinating with the Executive Chef on all daily and special function menus.

Responsibilities

• Set up, restock, and break down the grill station.
• Produce daily meal items and menu specials.
• Prepare daily specials, hot sandwiches, and sides for the hot slide.
• Follow recipes and product directions for preparing, seasoning, cooking, and tasting meats, vegetables, and other grilled foods.
• Operate kitchen equipment to measure, mix, wash, peel, cut, shred, and trim food.
• Report malfunctioning equipment to the supervisor.
• Taste food products, read menus, estimate food requirements, check production, and keep records to plan production accurately.
• Control food production to manage waste by recycling or disposing of extra food properly.
• Clean all equipment and utensils used in the grill prep and production area.
• Maintain temperature logs and signage for the grill station.
• Maintain awareness of safety issues and report them immediately to management.

Requirements

• Partial high school education required; High School Diploma or G.E.D. preferred.
• Culinary knowledge.
• Food Safety certified with strong sanitation habits.
• Strong customer service abilities; actively assists customers and coworkers.
• Ability to recognize and communicate problems to management.

Physical and Mental Requirements

• Move about on foot to accomplish tasks, including frequent movements within the unit.
• Bend, lift, carry, reach, or extend arms and hands above shoulder height frequently in a constantly changing environment.
• Lift, carry, and push up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Stand for the entire workday.
• Climb steps regularly.
• Withstand temperature extremes in freezer, refrigerator, walk-in, and grill areas.
• Read and write work-related documents in English.
• Understand and clearly communicate in English with customers and coworkers in a fast-paced kitchen.
• Physical presence at the job site is essential.

Equipment Used

Standard commercial cooking machinery and utensils.