SUMMARY The Grill cook is a key culinary role responsible for professional protein fabrication, preparation, and production within a high-volume hotel and conference center kitchen. This position supports daily kitchen operations, banquet and event execution, food quality, and safety standards while serving as a hands-on leader for the culinary team. The Grill Cook demonstrates a strong commitment to craftsmanship, consistency, teamwork, and guest satisfaction. ESSENTIAL DUTIES AND RESPONSIBILITIES Food Quality & Guest Service - Maintains food quality and consistency as a driving philosophy of kitchen operations.
- Demonstrates a commitment to culinary excellence and guest satisfaction.
- Ensures all food prepared meets or exceeds hotel standards for quality, presentation, and portion control.
- Supports banquets, conference, restaurant, and special event execution to ensure a positive guest experience.
Culinary Operations & Butchery - Fabricates, portions, and prepares proteins, according to menus, forecasts, and yield standards.
- Ensure proper storage, labeling, rotation, and handling of all proteins in compliance with food safety standards.
Kitchen Leadership & Team Support - Provides leadership and direction to cooks and kitchen team members during assigned shifts.
- Serves as a lead presence during service
- Works collaboratively with the Executive Chef, Sous Chefs, and culinary leadership team.
Safety, Sanitation & Compliance - Directs and maintains proper sanitation, food safety, and cleanliness standards throughout kitchen and storage areas.
- Follows and reinforces HACCP (Hazard Analysis and Critical Control Points) guidelines, health department regulations, and internal SOPs.
- Ensures safe use of knives, equipment, and tools at all times.
- Maintains high standards of personal appearance and grooming in accordance with company policy.
Administrative & Operational Support - Assists with inventory counts and receiving of proteins and related supplies as needed.
- Communicates production needs, shortages, and concerns to culinary leadership.
- Attend meetings, stand-ups, and training sessions.
- Maintains regular attendance in compliance with company policy.
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