A grill cook runs the grill or broiler station and cooks steaks, burgers, chicken, fish, and vegetables to order. The station is one of the hottest and most skill-intensive on the line, especially in steakhouses and American restaurants. Here is what the job looks like across a shift, in the order it happens.
Opening duties
- Fire up the grill or broiler and let it come to full temperature
- Scrape and oil the grates and set up hot and cool zones
- Pull, portion, and label the day's steaks, chicken, and seafood
- Set up seasoning, oil, tongs, thermometers, and plating tools
- Check the specials and 86 list with the sous chef or chef
During service
- Place proteins on the grill in order of cook time and ticket sequence
- Check temperature with a thermometer or touch and adjust as needed
- Flip, move, and rest proteins to hold the right doneness
- Plate hot items quickly and call them to expo
- Communicate with the saute and fry cooks so entrees finish together
- Manage flare-ups and keep the grill clean enough to avoid off flavors
- Restock proteins from the walk-in without leaving the grill unattended for long
Closing duties
- Scrape and brush the grill thoroughly while it is still warm
- Turn off the gas and confirm all burners and pilot lights are safe
- Wrap, label, and date leftover proteins and store them correctly
- Wipe down the station, shelves, and wall behind the grill
- Empty drip trays and clean the grease collection area
Weekly duties
- Deep clean the grill and broiler, including burners and drip pans
- Count and order proteins with the sous chef
- Check thermometers for accuracy and replace faulty ones
- Review waste from over-trimmed or overcooked product and adjust technique
Writing a posting? The grill cook job description turns these duties into a ready-to-paste template. For shift planning, try the free restaurant schedule template.