Grill Cook

Prismhr Hire; Greenwich (CT); On-site; USD 30,000 - 33,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Paid Vacation

Sick Time

401(k) with Match

Golf Privileges

Shift Meals

Annual Bonus Eligibility

Job summary

Burning Tree Country Club is seeking a skilled Grill Cook to join our Culinary Team. You will prepare and execute high-quality grilled items for à la carte dining and events, ensuring temperature accuracy and consistent presentation.

Ideal candidates bring 3+ years of fine-dining or private club experience, strong grill skills, and the ability to thrive in a fast-paced kitchen while upholding exceptional service standards for Members and guests.

Qualifications

• Minimum 3 years of professional culinary experience, preferably in fine dining or private club.
• Demonstrated proficiency with grill stations and precise temperature control.
• Experience in high-volume service and private club settings is preferred.

Responsibilities

• Operate and maintain the grill station during prep and service.
• Prepare grilled meats, poultry, seafood, and vegetables per recipes and standards.
• Cook to requested temperatures and ensure final plating quality.
• Coordinate timing with other stations for complete, accurate orders.
• Follow safety, sanitation, and waste-reduction practices at all times.

Skills

Grill skills

Food safety

High-volume kitchen

Team collaboration

Time management

Job description

DEPARTMENT: Kitchen

JOB TITLE: Grill Cook

REPORTS TO: Executive Sous Chef

SCHEDULE: Full-Time (weekends and holidays required during peak season: May–September)

COMPENSATION: $22.00–$24.00 per hour (Non-Exempt)

BENEFITS: Full Benefits Package including Medical, Dental, Vision, Paid Vacation & Sick Time, 401(k) with Match, Golf Privileges, Complimentary Shift Meals, and Annual Bonus Eligibility

Burning Tree Country Club is seeking an experienced, motivated, and hospitality-driven Grill Cook to join our Culinary Team. This role is responsible for preparing and executing high-quality grilled meats, seafood, poultry, vegetables, and other menu items for both à la carte dining and special events while maintaining the highest standards of quality, safety, and consistency.

As a key member of the kitchen team, the Grill Cook contributes directly to the Member dining experience through precise cooking techniques, proper execution of requested temperatures, consistent presentation, and efficient coordination with the culinary team. This role requires strong grill experience, excellent culinary fundamentals, attention to detail, and the ability to perform efficiently in a fast-paced service environment.

Who We Are

Burning Tree Country Club is a private, family-oriented club founded in 1962 and committed to creating exceptional experiences for Members, families, and guests.

Our community includes:

• An 18-hole championship golf course that has hosted U.S. Open Qualifiers and Met PGA events
• An 8-lane, 25-meter pool with diving well
• Har-Tru tennis courts and platform tennis complex
• Multiple dining venues including The Grille Room, Founders Bar, Patio, and formal salons
• A robust calendar of Member events and junior programming in golf, tennis, aquatics, and summer camp

We take pride in delivering refined à la carte dining as well as exceptional private events and Club functions through strong teamwork, culinary craftsmanship, and attention to detail.

At Burning Tree Country Club, we are proud to be a team of dynamic professionals who champion authenticity, consistency, excellence, and innovation. We seek individuals who are committed to delivering exceptional service, working collaboratively, leading with integrity, and continuously striving to improve.

Who You Are

You are an experienced culinary professional who takes pride in precision, consistency, and delivering high-quality food in a fine-dining environment. You:

As a Grill Cook, you play an essential role in delivering the consistent, high-quality cuisine and exceptional dining experience our Members expect:

• Have strong grill skills and are confident preparing proteins to precise requested temperatures
• Take pride in consistency, presentation, quality, and attention to detail
• Work with a sense of urgency while maintaining accuracy during busy service periods
• Thrive in a collaborative kitchen environment
• Maintain professionalism and composure under pressure
• Understand the expectations of fine dining and Member-focused hospitality
• Bring at least 3+ years of culinary experience in a fine-dining restaurant, private country club, or comparable upscale culinary environment

The Essentials (Core Responsibilities)

• Operate and maintain the grill station during preparation and service
• Prepare and execute grilled meats, poultry, seafood, vegetables, and other menu items according to established recipes and standards
• Cook proteins accurately and consistently to requested temperatures
• Execute menu items from preparation through final plating and presentation
• Prepare ingredients and maintain organized mise en place for service
• Properly season, portion, cook, rest, and plate food according to established culinary standards
• Coordinate cooking times with other stations to ensure complete orders are executed accurately and delivered together
• Review tickets carefully and accommodate Member modifications, allergies, and special requests as directed
• Taste, smell, and visually inspect food to ensure quality and consistency
• Monitor product quality and communicate concerns regarding freshness, inventory, preparation, or equipment to culinary leadership
• Properly store, label, date, rotate, and handle food products
• Minimize waste through proper preparation, portioning, storage, and product utilization
• Maintain sanitation and cleanliness of the grill, refrigeration, cooking equipment, prep areas, and surrounding workspaces
• Follow all food safety standards and use appropriate personal protective equipment (PPE) when required

The Expectations (Performance & Leadership)

• Perform efficiently and accurately in a high-volume, fast-paced kitchen environment
• Maintain control of the grill station during peak service periods while ensuring quality and consistency
• Maintain a clean, organized, fully stocked, and safe workstation at all times
• Communicate effectively with the Executive Sous Chef and other culinary team members throughout service
• Demonstrate professionalism, teamwork, urgency, and attention to detail during all shifts
• Maintain consistent execution regardless of business volume
• Follow all BTCC HACCP food safety policies and procedures
• Comply with all Club safety and risk management policies
• Participate in safety meetings, training sessions, and hazard assessments
• Maintain a positive, respectful attitude toward coworkers and leadership
• Support other kitchen stations and special events as operational needs require
• Perform additional duties as assigned by culinary management

The Standards (Qualifications & Professional Conduct)

Education & Experience

• Minimum of 3 years of professional culinary experience in a fine-dining restaurant, private country club, or comparable upscale culinary environment required
• Demonstrated professional experience working a grill station required
• Experience preparing a variety of meats, poultry, seafood, and other proteins to specified temperatures
• Private country club experience preferred
• Strong knowledge of grilling techniques, protein preparation, cooking temperatures, and proper resting procedures
• Strong understanding of culinary terminology and commercial kitchen equipment
• Experience working in high-volume à la carte service
• Strong knowledge of food preparation, sanitation, and food-safety practices
• Ability to manage multiple tickets and cooking times simultaneously while maintaining accuracy
• Strong organizational skills and attention to detail
• Basic math skills for recipe measurements, portions, and conversions
• Ability to follow established recipes, specifications, and presentation standards
• Ability to follow written and verbal instructions and solve routine kitchen challenges
• Ability to read and follow instructions, recipes, tickets, and kitchen correspondence
• Ability to communicate clearly and professionally with coworkers, supervisors, and Club Members
• Ability to communicate effectively during high-volume service to ensure proper timing and execution
• Ability to stand and work for extended periods of time
• Frequent reaching, bending, lifting, and repetitive motion
• Ability to work for extended periods in close proximity to grills, open flames, and other high-temperature cooking equipment
• Occasional stooping, kneeling, crouching, and tasting food products
• Ability to lift and move up to 25 pounds
• Visual acuity required for detailed kitchen tasks and monitoring food preparation

Knowledge & Skills

• Strong knowledge of grilling techniques, protein preparation, cooking temperatures, and proper resting procedures
• Strong understanding of culinary terminology and commercial kitchen equipment
• Experience working in high-volume à la carte service
• Strong knowledge of food preparation, sanitation, and food-safety practices
• Ability to manage multiple tickets and cooking times simultaneously while maintaining accuracy
• Strong organizational skills and attention to detail
• Basic math skills for recipe measurements, portions, and conversions
• Ability to follow established recipes, specifications, and presentation standards
• Ability to follow written and verbal instructions and solve routine kitchen challenges

Communication Skills

• Ability to read and follow instructions, recipes, tickets, and kitchen correspondence
• Ability to communicate clearly and professionally with coworkers, supervisors, and Club Members
• Ability to communicate effectively during high-volume service to ensure proper timing and execution

Physical Requirements

• Ability to stand and work for extended periods of time
• Frequent reaching, bending, lifting, and repetitive motion
• Ability to work for extended periods in close proximity to grills, open flames, and other high-temperature cooking equipment
• Occasional stooping, kneeling, crouching, and tasting food products
• Ability to lift and move up to 25 pounds
• Visual acuity required for detailed kitchen tasks and monitoring food preparation