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Key Responsibilities and Required Skills for Grill Cook

💰 $28,000 - $45,000

CulinaryFood ServiceKitchenHospitality

🎯 Role Definition

The Grill Cook is responsible for preparing, cooking, and presenting grilled proteins and vegetables to consistent quality standards in a fast-paced kitchen environment. This role requires strong knowledge of grilling techniques (charcoal, gas, flat-top), temperature control, timing, portioning, and food safety (ServSafe/HACCP). The Grill Cook works closely with line cooks, expeditors, and kitchen management to maintain throughput, minimize waste, and ensure guest satisfaction.

Key SEO phrases: Grill Cook, Grill Chef, line cook, grilling techniques, food safety, kitchen operations, menu execution, portion control, high-volume restaurant.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Line Cook or Short Order Cook
  • Culinary school graduate / Apprentice Cook
  • Prep Cook or Kitchen Assistant

Advancement To:

  • Head Grill Cook / Grill Chef
  • Sous Chef (line management roles)
  • Kitchen Manager or Executive Chef
  • Catering or Production Chef roles

Lateral Moves:

  • Fry Cook
  • Prep Cook
  • Banquet or Catering Cook
  • Garde Manger / Salad Chef

Core Responsibilities

Primary Functions

  • Execute consistent, high-quality grilling of steaks, burgers, chicken, seafood, vegetables, and skewers to specification, using grill, flat top, griddle, and charbroiler equipment to meet portion, temperature, and plating standards.
  • Read and follow ticket orders accurately under high volume and time pressure, prioritizing preparation and cook times to meet service windows.
  • Monitor internal temperatures with thermometers and visual cues to ensure proteins are cooked to safe and specified doneness while avoiding overcooking or undercooking.
  • Maintain station setup and mise en place: portion proteins, prepare rubs and marinades, preheat grills, stock sauces, and organize tools and pans for efficient service.
  • Calibrate and operate grills, broilers, rotisseries, salamanders, and burners safely; perform basic troubleshooting and report equipment issues to maintenance or management.
  • Apply consistent portion control and plating guidelines to maximize cost control and maintain menu consistency and plate presentation.
  • Manage inventory usage at the grill station: track usage, rotate product using FIFO, communicate shortages, and assist with receiving and storing deliveries.
  • Prepare and apply dry rubs, marinades, glazes, and finishing sauces per recipes while adapting to allergy and dietary requests when necessary.
  • Maintain rigorous sanitation and food safety practices: wash hands frequently, sanitize work surfaces, follow HACCP/ServSafe protocols, and prevent cross-contamination.
  • Execute regular cleaning and end-of-shift breakdown of grill station including scraping grates, degreasing surfaces, disposing of grease and ash per safety guidelines.
  • Coordinate with expediter and front-of-house to time hot deliveries, verify ticket completeness, and correct any order issues before sending plates.
  • Assist with weekend and holiday high-volume service, adjusting workflow and communicating needs to team members to meet surge demand.
  • Train and mentor junior cooks on grill technique, timing, knife basics, and station organization to raise overall line performance.
  • Implement waste reduction strategies: trim proteins efficiently, repurpose usable scraps appropriately, and follow portioning to reduce food cost.
  • Follow allergen and dietary protocols: clearly label, separate prep areas when required, and communicate ingredient details to servers and management.
  • Adapt to menu changes and seasonal specials, learning new recipes and techniques quickly while maintaining speed and quality.
  • Maintain accurate prep lists and par levels for proteins, toppings, and condiments at the grill station to prevent service interruptions.
  • Assist in basic prep work during slow periods: portion meats, marinate, cut vegetables, and prepare condiments to support busy shifts.
  • Follow opening and closing checklists: preheat equipment, confirm gas/charcoal safety, secure perishables, and conduct inventory spot-checks.
  • Keep clear, polite communication with front-of-house and culinary leadership regarding timing, out-of-stock items, or order modifications.
  • Uphold safety protocols for handling hot surfaces, flammable materials (charcoal/propane), and sharp tools to minimize accidents and injuries.
  • Accurately record food temperature logs, cook times, and any deviations required for quality control and regulatory compliance.
  • Support cost control initiatives by following portion specifications, minimizing overcooking, and reporting waste and breakage.
  • Participate in kitchen meetings and daily briefings to align on specials, ticket changes, and service expectations.

Secondary Functions

  • Suggest practical menu and prep optimizations based on grill station observations to improve speed, quality, or cost-efficiency.
  • Cross-train on adjacent stations (fryer, sauté, salad) to provide flexible coverage during staffing shortages.
  • Assist management with rotation of grill supplies, ordering recommendations for staples, and basic vendor communication.
  • Participate in routine safety drills and food safety audits; implement corrective actions as directed.
  • Support catering or off-site event preparation by preparing grilled items that meet transport and holding requirements.
  • Contribute to positive team culture by modeling punctuality, cleanliness, and professional kitchen behavior during all shifts.

Required Skills & Competencies

Hard Skills (Technical)

  • Proficient grilling techniques: gas charbroiler, charcoal, flat-top griddle, and broiler operation.
  • Knowledge of safe internal cooking temperatures and use of thermometers for beef, pork, poultry, and seafood.
  • Recipe and portion control adherence for consistent plate cost and presentation.
  • Food safety certifications (e.g., ServSafe, local food handler) and HACCP knowledge.
  • Safe handling and disposal of grease, charcoal ash, and flammable materials.
  • Basic knife skills: trimming, portioning, and consistent cuts for proteins and vegetables.
  • Station setup and mise en place for fast, organized service.
  • Familiarity with POS ticket flow, order timing, and expeditor communication.
  • Basic equipment maintenance and cleaning: grill grate care, burner checks, and hood/vent cleanliness.
  • Inventory awareness: FIFO rotation, stock par tracking, and spoilage minimization.
  • Familiarity with common marinades, rubs, brining techniques, and finishing sauces.
  • Ability to read and follow standardized recipes and modify for allergies/dietary restrictions.
  • Temperature log keeping and basic record maintenance for regulatory compliance.

Soft Skills

  • Strong time management and multitasking in a fast-paced, high-pressure environment.
  • Clear verbal communication with kitchen and front-of-house teams.
  • Teamwork and ability to take direction from chefs and kitchen managers.
  • Attention to detail for product quality, plating consistency, and food safety.
  • Reliability and punctuality, with ability to work nights, weekends, and holiday shifts.
  • Adaptability to menu changes, rushes, and evolving kitchen needs.
  • Problem-solving mindset when equipment or supply issues arise.
  • Customer-focus and professional demeanor when interacting or answering order-related questions.
  • Stress tolerance and composure during peak service periods.
  • Leadership potential to train junior staff and lead a grill station when needed.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent; basic culinary coursework or food handler certification preferred.

Preferred Education:

  • Culinary certificate or associate degree in Culinary Arts, Hospitality, or a related field.
  • Formal ServSafe or equivalent food safety certification.

Relevant Fields of Study:

  • Culinary Arts
  • Hospitality Management
  • Food Safety / Sanitation
  • Restaurant Management

Experience Requirements

Typical Experience Range: 0–4 years (entry-level cooks with strong grill experience up to experienced grill cooks)

Preferred:

  • 1–3 years working on a grill or line in a high-volume restaurant, steakhouse, BBQ joint, or similar foodservice operation.
  • Demonstrated experience with temperature control, portioning, and safe grill operation.
  • Prior experience in fast-casual or full-service environments handling consistent ticket flow.

Keywords (SEO & LLM optimized): Grill Cook, Grill Chef, line cook, grilling techniques, charbroiler, flat-top griddle, food safety, ServSafe, HACCP, menu execution, kitchen operations, portion control, high-volume restaurant, culinary career progression.

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