Description
Prepare and cook menu items on grills and griddles in a fast-paced kitchen with a focused menu. Operate and maintain large-volume grill equipment, control cook times and temperatures, and ensure food safety, accuracy, and quality.
- • Maintain sanitation, health, and safety at the grill station.
- • Clean grills, griddles, broilers, and utensils before, during, and after shifts.
- • Operate large-volume grills and griddles; set and monitor temperatures.
- • Read tickets and cook items to specified doneness and build instructions.
- • Grill and assemble burgers, chicken, and breakfast items to order.
- • Cook the exact number of items per ticket while managing multiple orders.
- • Verify doneness and quality using thermometers and visual checks.
- • Toast buns and warm bread or tortillas as required.
- • Pre-cook bacon, onions, or other items for later use.
- • Portion, season, and stage proteins and vegetables for the grill.
- • Hold, label, and rotate raw and cooked items using FIFO.
- • Prevent cross-contamination; follow allergen and glove-change procedures.
- • Stock and restock the grill station with ingredients and smallwares.
- • Coordinate cook times with fry, prep, and expo to complete orders.
- • Package or plate grilled items and pass to the service window or counter.
- • Dispose of grease safely; clean drip trays and surfaces per schedule.
- • Assist with receiving and storing meats and supplies.
- • Record waste and report low stock to managers.
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Related Pathways
Hospitality, Events & Tourism
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
