Griller

II. Duties and Responsibilities:

1. Manage portions of grill food items and garnish them, regulate temperature of broilers, grills and roasters.
2. Check and recheck equipment temperature to ensure the accuracy of order.
3. Wash, cut, and peel meats and vegetables before preparing them for cooking.
4. Prepare meat and vegetables by slicing, cutting, shredding, and tenderizing them as needed.
5. Make sure that food items are appropriately thawed before using.
6. Ensure that all supplied items are of good quality and accurate quantity.
7. Ensure refrigeration and rotation of food items.
8. Label food items appropriately.
9. Discard any expired or near expiry food items.
10. Arrange prepared food items in an aesthetic manner.
11. Communicate with the head chef and service crew to ensure the timely delivery of all meals.
12. Maintain work area by cleaning and sanitizing constantly.
13. Clean and disinfect grilling and broiling equipment after use.
14. Follow all relevant food health and safety guidelines.
15. Maintain a workstation that is both clean and sanitary.
16. Ensure preventative and general maintenance of grilling equipment.
17. Manage inventory of food supplies.
18. Assist in maintaining inventory by tracking, labeling, and replacing key ingredients.
19. Maintain lead line cook position during work hours whenever head cook is out of the store.
20. Used standard opening and closing procedures to maintain the integrity of equipment which include the grill station.

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