Line/Grill Cook
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Responsibilities
- Cooks a variety of food items in broilers, ovens, grills, fryers, and other kitchen equipment according to the restaurant’s standards and in compliance with kitchen rules, policies, and procedures
- Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period
- Portions food products prior to cooking according to the restaurant’s standard portion sizes and recipe specifications
- Maintains cleanliness and sanitation of workstation and all kitchen equipment
- Handles, stores, and rotates all products in accordance to the restaurant’s guidelines
- Assists in food prep assignments as needed and in closing the kitchen by following closing checklists for kitchen stations
- Performs other additional duties as assigned
Skills
- Attention to detail: to ensure recipes are meticulously followed to deliver consistent results
- Communication skills: to communicate with restaurant employees, management, and customers
- Customer service skills: use a positive attitude to assist and service customers
- Time management and organizational skills: to self‑direct performance and fulfill assigned duties
- Team player: to create a seamless workflow especially during peak hours
- Ability to maintain composure in high‑pressure situations
- Strong command of English, both verbal and written
Experience
- Minimum of 2 years’ experience in kitchen preparation and cooking
Working Conditions
- Rotating shifts scheduled around and during the restaurant’s hours of operations including evenings, weekends, and statutory holidays
- Working under conditions of high temperatures
- Fast‑paced environment
Efforts
Physical Efforts
- Must be able to stand, move, reach, and handle materials for extended periods of time
- Must be able to lift up to 40 pounds
Mental Efforts
- Numerical accuracy while portioning foods and measuring ingredients
- Reading recipes and ensuring they are accurately followed
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