GRILL COOK POSITION
Duties and Responsibilities
Set up, stock and organize work area to open the restaurant.
Prepare items required by opening checklist.
Maintain levels for the production of food items for sufficient business volume.
Correctly prepare all guest and employee orders prepared on the grill.
Maintain working knowledge of all areas on the kitchen line.
Expedite reorders and communicate issues with servers.
Communicate to manager that waste is documented and kept to a minimum.
Communicate 86 items to the FOH.
Maintain teamwork philosophy with FOH and BOH.
Follow portion and quality control.
Complete all side jobs and cleanup as directed.
Maintain proper food storage temperatures and rotation.
Ensure preparation of food is safe and to clean as you go.
Participate in kitchen deep cleaning schedule based on business volume.
Report any safety hazards to manager.
Perform other duties as assigned.
Moderate Exposure to extreme temperatures (i.e. – freezer, cook line)
Consistently stands and walks for entire shift.
Consistently reaches and stoops for product preparation and serving plates.
Consistently reaches and lifts items weighing no more than 50 pounds.
Consistently pushes and pulls items such as doors and chairs.
Consistently lifts for product preparation, stocking and inventory.