What are the responsibilities and job description for the Grill Cook position at Louisiana Restaurant Group?
Experience the charm of Tchefuncte’s, where we proudly overlook the scenic Tchefuncte River that inspires our name, our menu, and our commitment to using fresh local ingredients. Our culinary team celebrates the essence of Southern cuisine through seasonal highlights, gathering the finest components primarily from the Northshore area. Complementing our inventive dishes is a carefully curated selection of international wines. With stunning views of the river, your dining experience will be nothing short of extraordinary.
Job Summary:
We are seeking a highly skilled and disciplined Grill Cook to manage the most demanding station in our kitchen. As the heart of the hot line, you will be responsible for executing perfectly charred, temperature-precise proteins ranging from prime steaks to delicate seafood. The ideal candidate possesses an intuitive "feel" for heat and a deep understanding of meat fabrication, wood-fired or infrared grilling techniques, and high-volume service flow.
Key Responsibilities:
- Manage all aspects of the grill station, including temperature control, seasoning, and timing to ensure proteins are rested and ready simultaneously with sides and sauces.
- Execute precise internal temperatures (Rare to Well Done) consistently under high-pressure, multi-course service conditions.
- Inspect all raw proteins for quality and freshness before cooking; maintain strict adherence to portion control and plating aesthetics.
- Coordinate closely with the Executive Chef and Sous Chefs to manage firing times and ticket flow, ensuring the highest standards of the "Tchefuncte's" dining experience.
- Maintain a clean and organized workstation; manage the startup and shutdown of grill equipment (charcoal, wood, or gas) and always ensure proper sanitation.
Experience and Qualifications:
- 3 years of experience in a high-volume, upscale, or fine-dining kitchen, specifically on the grill or broiler station.
- Deep understanding of Maillard reaction, protein resting periods, and the nuances of different wood/fuel types.
- Ability to thrive in a high-heat environment and maintain a "sense of urgency" throughout an 8-10 hour shift.
- A professional, ego-free attitude with a focus on clear communication and supporting the wider line team.
- Valid food handler’s certification and a comprehensive understanding of HACCP and food safety protocols.