Grill Cook — Early Shift, Mon–Fri (Austin)

Southern Foodservice Management, Inc.; Austin, Northern (TX, KY); Hybrid; USD 22,000 - 23,000; Full time

Job summary

Southern Foodservice Management, Inc. seeks a Grill Cook for our IRS location in Austin, TX. The role runs Monday through Friday from 5:00 AM to 1:00 PM, with a pay range of $16.00 to $17.00 per hour.

You will operate the Short-Order Grill Station, assist with kitchen prep, and ensure food safety and quality under the supervision of the chef/manager. Responsibilities include maintaining log temperatures, following safety procedures, and setting up the grill station for service.

Qualifications

• Operate the Short-Order Grill Station during meal periods.
• Maintain proper food safety and handling techniques per TB MED and HACCP standards.
• Ensure correct quantities and quality of menu items as assigned by chef / manager.

Responsibilities

• Operate the Short-Order Grill Station during meal periods.
• Assist in Kitchen with food preparation duties and cooking of sides and other items as assigned.
• Responsible for correct quantities and quality of menu items as assigned by chef / manager.
• Maintain proper food safety and handling techniques per applicable food code (TB MED) and HACCP standards.
• Maintain food temperature logs at Grill Station and for items prepared in the kitchen.
• Follow and enforce proper safety procedures to ensure a safe working environment.
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct.
• Follow direction of the chef / manager in carrying out duties and procedures.

Skills

Grill station operation

Food safety / HACCP

Food preparation

Job description

Southern Foodservice Management, Inc. seeks a Grill Cook for our IRS location in Austin, TX. The role runs Monday through Friday from 5:00 AM to 1:00 PM, with a pay range of $16.00 to $17.00 per hour.

You will operate the Short-Order Grill Station, assist with kitchen prep, and ensure food safety and quality under the supervision of the chef/manager. Responsibilities include maintaining log temperatures, following safety procedures, and setting up the grill station for service.