Grill Cook (DOCO)

The GRILL COOK is responsible for assisting the kitchen team in achieving the optimum professional service to guests.

Essential Functions: Must be willing and able to:

• Maintain a clean and orderly work area to ensure safety
• Properly learn to utilize and maintain cooking equipment
• Handle a sauté pan and other cooking apparatus
• Work on an open flame grill, high powered wok, gas fryers, table steamer, salamanders, hand torches etc.
• Work with high sense of urgency
• Follow plating instructions as directed
• Properly follow recipe formats and food storage protocol
• Practice safe and sanitary food handling protocol
• Do food preparation of vegetables, meats and grains etc.
• Handle a provided kitchen knife with confidence
• Taste and maintain a consistent flavor profile per Chef’s requirements
• Work in a high pace and high volume environment
• Work in a temperature sensitive environment such as walk-ins, freezers, kitchens
• Read and write in English in regards to prep lists, invoices, recipes etc.
• Assist in the receiving and storage of all food and non-food products
• Work in a 2 level kitchen requiring the use of stairs

Accountabilities: Must be willing and able to:

• Be an active team player
• Follow supervisor’s instructions
• Perform under more than average stressful conditions
• Make appropriate judgment calls under stressful condition
• Maintain clean and orderly work area throughout shift and leave it ready for the following shift
• Acquire and wear appropriate uniform as prescribed in the training manual
• Maintain and clean uniform
• Maintain a well-manicured appearance and persona that reflects the established image of the restaurant
• Read and be accountable for the information in the Echo and Rig employee handbook

Qualifications Standards:

• Currently attending or have graduated Culinary School
• A minimum of 6 months full service restaurant experience or the equivalent

Must be willing and able to:

• Master English language sufficient to communicate effectively
• Meet personal schedule requirements punctually
• Self-motivator
• Project a friendly, courteous and pleasant attitude
• Get along with co-workers
• Provide a clean, well-manicured persona that reflects the established image of the restaurant
• Safely transport containers that weigh up to 30 lbs. from any area to the dish washing area
• Stand and/or walk for entire shift
• Safely transport items to and from the kitchen on a slick and uneven surface
• Transport dishes, bus tubs and/or trays from the dish washing area to any table in the restaurant and vise versa
• Safely move about in all areas of the restaurant
• Accept constructive criticism
• Work a variable and flexible schedule which may include nights, weekends and holidays

Rules: The following are rules to recognize:

• May not take or give away any unauthorized company property including food or beverage
• May not work under the influence of alcohol or other mood altering substances
• May not keep any unauthorized items in personal locker
• May not resort to any physical violence or harassing behavior
• May not eat or drink certain unauthorized items during a shift