What are the responsibilities and job description for the Grill Cook position at Q39 BBQ Restaurant?
JOB SUMMARY: Grill Cook
Reports to: Restaurant Chef/Sous Chef
Compensation: 21.50-27.00Hr
Company: Q39 LLC
Job Purpose:
Our passion is creating craveable, memorable dining experiences. The Grill Cook is responsible for preparing and cooking proteins, sides, and menu items over Q39’s wood-fired grill, ensuring precise temperature, timing, and quality. This role supports smooth kitchen operations, upholds food safety and sanitation standards, and collaborates with the HOH team to deliver consistent, craveable dishes.
Key Accountabilities:
Station Setup & Organization – Prepare the wood-fired grill station with fresh proteins, sauces, garnishes, and hot sides; ensure all equipment is ready before service.
Grill Execution – Cook meats and other items to Q39 recipe specifications, monitoring fire, temperature, and timing for optimal results.
Recipe & Portion Accuracy – Follow recipes and portion guidelines precisely for all grilled items to maintain quality, consistency, and cost control.
Food Safety & Quality – Monitor proper storage, rotation (FIFO), and sanitation; ensure all products meet health and quality standards.
Service Efficiency – Execute orders quickly and accurately during peak hours, coordinating with runners and other kitchen stations to maintain smooth flow.
Communication & Teamwork – Collaborate with HOH leaders and kitchen team to ensure timing, garnishes, and plating align with Q39 standards.
Cleanliness & Closing Duties – Maintain a clean station and grill area throughout service; perform end-of-shift cleaning, restocking, and breakdown.
Equipment Maintenance – Ensure the wood-fired grill is cleaned, fueled, and maintained daily for safe, efficient operation.
Requirements:
2 years experience cooking in high-volume kitchens, preferably with wood-fired or open-flame cooking.
Proficient in grilling techniques, temperature control, and fire management.
Strong understanding of recipes, portioning, plating, and food cost control.
Knowledge of food safety, sanitation practices, and proper storage/rotation procedures.
Able to work efficiently under pressure during peak service periods.
Excellent communication and teamwork skills to coordinate with other HOH staff.
Able to lift up to 50 lbs, stand for long periods, and safely handle hot equipment.
Detail-oriented, reliable, and adaptable to different stations as needed.