GRILL COOK

Job Description

Job Description

Description:

Salt Creek Grille is a classic American grille featuring fabulous culinary fare, distinctive wines, live entertainment and spectacular locations on the West and East Coast that boast a casual, warm ambiance and a loyal team of hospitality professionals. All restaurants create a seamless dining experience for guests. Each restaurant at Salt Creek Grille welcomes guests with genuine hospitality and a commitment to the local community.

Grill Cook

The primary function of the line stations is to prepare, maintain, and present every food product in accordance with Salt Creek Grille’s operating standards. The individual produces food orders on a timely basis and completes side work and opening and closing duties in a professional manner.

Responsibilities

Quality control

• Quality and consistency are job # 1

• All produce that is prepped must be to SCG specifications, fresh, and of the finest quality.

• Always prepare all products by the ticket specifications

• Product that is created by the grill cooks must look and taste to proper specification.

• Inform the Chef or Kitchen manager when products must be thrown away.

• Take charge, make decisions based on quality. Everyone oversees quality.

• Clean and organize the walk-in cooler throughout the shift.

Set up

• The priority is to make sure the line is set up and ready to go

• Check grill station for all products.

• Check all stations for proper setups

• Follow the line checks to ensure that the daily products are accounted for

• Make sure all equipment and coolers are cleaned

• All necessary pots, pans, baskets, trays, and utensils are in the station.

• The walk-in is stocked

• All meat and seafood are stored properly

• All products are portioned out correctly and look good

• Make a list of any product that we are low on or have too much of and report it to the Ex. Chef or kitchen manager.

Line work

• Maintain the line, all employees and all products in this station throughout the entire shift.

• All food coming out of this station always needs to be prepared right. If it’s not, don’t serve it.

• All products need to look correct before they are garnished properly.

• Line needs to work as a team

• Must always stay on the line. If you need to leave the line, ask the Ex. Chef or kitchen manager.

• Always need to pay attention

• Work safe

• If you need help, ask for it

Closing the station

P.M.

• All equipment is cleaned and off

• All worktables, floors and metal surfaces are clean

• All products are wrapped and stored properly. Expired products are to be thrown away after alerting a manager

• All coolers on the line are to be cleaned

• All food is to be wrapped tightly, dated and stored using oldest in font method

• Station needs to be re-stocked for the next day

• All cutting boards, pans, knives, spatulas, cooking utensils are to be taken to the dish-washing station.

*** All employees need to be checkout out by the Ex. Chef or kitchen manager before they clock out***