Grill Cook

About GUI Steakhouse
GUI is a refined modern steakhouse located in the heart of Times Square, known for its elevated approach to classic steakhouse dining with subtle Korean influences. Led by Michelin-recognized Chef Sungchul Shim, GUI combines precision, technique, and high-quality ingredients with the warmth of Korean hospitality. We are looking for a skilled Grill Cook who can uphold our standards, execute consistently in a high-volume environment, and contribute to an exceptional guest experience.

The Grill Cook is responsible for expertly preparing and finishing all grilled meats, seafood, and accompaniments according to GUI’s exacting standards. This role requires a strong understanding of steak cookery, temperature control, fire management, and station organization. The ideal candidate has extensive experience working the grill in a refined New York restaurant and thrives in a fast-paced, detail-driven kitchen.

• Execute all grilled items to precise temperatures and doneness levels according to restaurant specifications

• Manage and maintain grill temperatures, fire levels, and cooking times throughout service

• Ensure all proteins are properly seasoned, marked, rested, and plated with consistency

• Maintain cleanliness, organization, and mise en place for the grill station before, during, and after service

• Work closely with the Chef de Cuisine, Sous Chefs, and line cooks to ensure smooth and coordinated service

• Follow all food safety, sanitation, and health standards as required by NYC DOH

• Inspect and maintain grill equipment, reporting any issues promptly

• Assist with prep for the grill station, including trimming, portioning, marinating, and labeling products

• Uphold GUI’s commitment to quality, refinement, and guest satisfaction in every dish leaving the kitchen

• Minimum 3 years of grill experience in a New York City restaurant, preferably in a steakhouse or fine-dining environment

• Strong understanding of steak temperatures, meat cuts, grill marks, and proper resting techniques

• Experience working in high-volume, fast-paced kitchens while maintaining composure and accuracy

• Excellent knife skills and knowledge of proper protein handling

• Strong communication skills and ability to work collaboratively with a team

• Ability to stand for long periods and lift up to 40 lbs

• Punctual, reliable, and committed to maintaining the highest standards of quality

• Culinary school training is a plus but not required