Frank & Andrea : prep + grill

Tier1usa; Minneapolis (MN); On-site; USD 22,000 - 25,000; Full time

Job summary

Tier1usa in Minneapolis, MN is seeking a skilled Prep Cook / Grill Cook to own both prep and grill duties. You will set up the kitchen for service with precise mise en place and cook items to order with consistent quality.

This hands-on role rewards reliability and cleanliness, with responsibilities spanning labeling, portioning, FIFO stock rotation, health-code compliance, and cross-station support during rushes.

Qualifications

• Experience as prep/grill/line cook preferred.
• Ability to work a grill station under pressure with consistency.
• Knowledge of food handling, temperature logging, and sanitation.

Responsibilities

• Prepare, portion, and label ingredients according to recipes and par levels.
• Break down and portion proteins to spec using a scale.
• Rotate stock using FIFO and label prep items with date/content.
• Maintain a clean, organized prep and cook station per health codes.
• Cook proteins and grill items to order with proper temps.
• Monitor grill temperature and clean grill surface regularly.
• Plate items per standard presentation guidelines.
• Follow health, sanitation, and allergen protocols.
• Restock ingredients and support other stations as needed.

Skills

Teamwork

Communication

Stamina

Time management

Tools

Scale

Thermometer

Kitchen knives

Job description

Address 1235 4th Street Southeast, Minneapolis, MN, 55414, US

Compensation $16.00 - $18.00/hour

Job Type Permanent

Description

Prep Cook / Grill Cook

Job Summary

We're looking for a skilled and reliable Prep Cook / Grill Cook to join our kitchen team. The ideal candidate is comfortable owning both sides of the line — setting the kitchen up to succeed through disciplined prep work, and executing consistent, high-quality grilled items to order during service. This is a hands-on role for someone who takes pride in mise en place, works clean, and can perform under pressure during a rush.

Key Responsibilities

Prep

• Prepare, portion, and label ingredients (proteins, sauces, marinades, vegetables) according to standardized recipes and par levels
• Break down and portion proteins to spec using a scale for consistent cook times and plate presentation
• Rotate stock using FIFO (first in, first out) and label all prepped items with date and content per health code
• Maintain a clean, organized prep and cook station in compliance with health codes
• Communicate low stock or par shortages to the Kitchen Manager before they become a service problem

Grill

• Cook proteins and grill items to order, hitting temperature and doneness specs consistently (using a thermometer, not guesswork)
• Manage multiple items at different stages on the grill simultaneously during peak service
• Monitor grill temperature and clean/maintain the grill surface throughout and at the end of each shift
• Time grill items to fire in sync with the rest of the ticket — communicate with expo and other stations to manage order flow during rushes
• Plate finished items per standardized presentation guidelines

Across both stations

• Follow all food safety, sanitation, and allergen handling protocols
• Restock ingredients as needed throughout service
• Support other stations as directed by the Kitchen Manager when volume requires it

Required Qualifications

• Prior experience in a prep cook, grill cook, or line cook role preferred
• Demonstrated ability to work a grill station under time pressure while maintaining consistency
• Working knowledge of proper food handling, temperature logging, and sanitation practices
• Comfortable using a scale, thermometer, and standard kitchen knives safely and accurately
• Ability to work standing for extended periods and lift up to 25–50 lbs
• Comfortable working in a hot, fast-paced kitchen environment
• Food handler's certification (or willingness to obtain one)
• Strong teamwork and communication skills

Preferred Qualifications

• Experience running both prep and grill stations independently
• Familiarity with high-volume, scratch-kitchen environments
• Formal culinary training or apprenticeship

Physical Requirements

• Extended standing, reaching, and repetitive hand/wrist motion
• Exposure to high heat and open flame near the grill
• Lifting protein cases, prep tubs, and supply boxes