Big Joe’s Grille – Grill Cook Job Description
Position Title: Grill Cook
Department: Back of House (Kitchen)
Reports To: Kitchen Manager / Executive Chef / Managing Owner
Employment Type: Full-Time or Part-Time
Location: Big Joe’s Grille – Newnan, Georgia
Position Summary
The Grill Cook is responsible for preparing and executing all grilled meats, burgers, steaks, seafood, and specialty entrées according to Big Joe’s Grille standards. This position requires strong cooking fundamentals, attention to detail, speed, and consistency. The Grill Cook serves as one of the most important positions in the kitchen, as many of our signature menu items originate from the grill station.
The ideal candidate thrives in a fast-paced environment, understands proper cooking temperatures, takes pride in presentation, and consistently delivers food that exceeds guest expectations.
Core ResponsibilitiesFood Preparation & Execution
- Prepare and cook all grill station menu items according to recipe specifications.
- Accurately cook proteins to requested temperatures.
- Monitor food quality and consistency throughout service.
- Maintain portion control standards.
- Ensure all grilled items meet Big Joe’s Grille presentation standards.
- Work efficiently to meet ticket time goals without sacrificing quality.
- Verify food temperatures before serving.
Grill Station Management
- Set up grill station before service.
- Stock all proteins, seasonings, oils, garnishes, and supporting ingredients.
- Monitor inventory levels throughout service.
- Communicate shortages immediately.
- Keep station organized and clean.
- Properly break down and clean station after service.
Menu Knowledge
The Grill Cook must become proficient in all grill station items including:
From the Grill14 oz Ribeye
- Proper seasoning
- Grill marks
- Temperature accuracy
- Resting procedures
- Presentation standards
Steak Frites
- Steak preparation
- Proper doneness
- Accompanying components
SeafoodGrilled Salmon
- Proper searing technique
- Internal temperature standards
- Presentation
Mahi-Mahi & Shrimp
- Fish cookery techniques
- Shrimp preparation
- Plate assembly
Ahi Tuna
- Proper sear technique
- Rare temperature standards
- Presentation consistency
Lunch HandheldsBJG Burger
- Proper burger build
- Accurate temperatures
- Bun preparation
- Presentation
Southern Chicken Club
- Grilled chicken preparation
- Assembly standards
Coweta Cuban
- Protein preparation
- Pressing standards
Philly Cheesesteak
- Steak and chicken versions
- Proper seasoning
- Portion standards
Blackened Fish Sandwich
- Blackening technique
- Fish preparation
- Sandwich assembly
Veggie Burger
- Cooking procedures
- Proper build
Salads with Protein Additions
Responsible for preparing:
- Grilled Chicken
- Grilled Shrimp
- Grilled Salmon
- Grilled Steak
for:
- Berry Harvest Salad
- Greek Salad
- Southern House Salad
- Steakhouse Salad
Cooking StandardsSteak TemperaturesRare
Medium Rare
Medium
- Warm pink center
- 140–145°F
Medium Well
- Slight pink center
- 150–155°F
Well Done
All temperatures must be executed consistently and accurately.
Food Safety & Sanitation
- Follow all health department regulations.
- Practice safe food handling procedures.
- Maintain proper holding temperatures.
- Utilize FIFO rotation methods.
- Label and date products correctly.
- Sanitize work surfaces regularly.
- Keep grill and surrounding equipment clean throughout service.
Teamwork & Communication
- Work closely with sauté, fry, pantry, and expo stations.
- Communicate ticket priorities.
- Notify management of product shortages.
- Support team members during peak periods.
- Maintain professional communication under pressure.
Daily ResponsibilitiesOpening Duties
- Light and inspect grill equipment.
- Verify grill temperatures.
- Stock proteins and supplies.
- Prepare seasoning blends.
- Ensure all tools are available.
- Review daily specials and reservations.
During Service
- Execute tickets accurately.
- Maintain ticket times.
- Monitor protein quality.
- Restock as needed.
- Maintain station cleanliness.
Closing Duties
- Clean and sanitize grill.
- Scrape and maintain cooking surfaces.
- Properly store all proteins.
- Complete prep lists.
- Sweep and mop station area.
- Ensure equipment is safely shut down.
Performance Standards
Successful Grill Cooks consistently demonstrate:
Quality
- Proper temperatures every time.
- Consistent presentation.
- Accurate seasoning.
- High guest satisfaction.
Speed
- Efficient ticket execution.
- Strong sense of urgency.
- Ability to handle volume.
Organization
- Clean workstation.
- Proper stocking levels.
- Efficient workflow.
Accountability
- Arrives on time and prepared.
- Follows recipes and procedures.
- Accepts coaching and feedback.
- Maintains professionalism.
Physical Requirements
- Stand for extended periods.
- Lift up to 50 pounds.
- Work near open flames and high heat.
- Perform repetitive motions.
- Work nights, weekends, holidays, and special events.
Preferred Qualifications
- Minimum 2 years grill or line cook experience.
- Experience cooking steaks and seafood.
- Strong knowledge of protein temperatures.
- Ability to work in a high-volume kitchen.
- Strong knife skills.
- Excellent multitasking abilities.
Big Joe’s Grille Core Expectations
Every Grill Cook is expected to:
- Protect food quality at all costs.
- Execute recipes exactly as written.
- Maintain strict portion control.
- Minimize waste and food cost.
- Deliver a sense of urgency.
- Keep the station inspection-ready.
- Support the success of the entire kitchen team.
- Represent the standards and reputation of Big Joe’s Grille with every plate served.
Success in this position is measured by:
- Ticket times
- Food quality
- Guest satisfaction
- Food cost control
- Waste reduction
- Teamwork
- Reliability
At Big Joe’s Grille, the Grill Cook is the guardian of our signature entrées. Every steak, burger, salmon, and grilled specialty leaving the kitchen must reflect the quality, consistency, and pride that our guests have come to expect.
Pay: $18.00 - $23.00 per hour
Benefits:
Work Location: In person
