Grill Cook

The Culinary Staff is responsible for the daily preparation and execution of Teo Teo's food program across both kitchen production and service.

This role prepares rotisserie chicken, hot and cold sides, and cold-station mise en place while working collaboratively with FOH throughout service. Cooks are expected to execute recipes, cooking schedules, portioning, and food-safety procedures with precision while maintaining the quality and consistency expected of Teo Teo.

Key Responsibilities

Rotisserie & Daily Production

• Brine and prepare chickens daily according to established recipes, quantities, and production schedules.
• Set up, operate, monitor, and break down the rotisserie safely and correctly.
• Follow established cooking schedules to maintain consistent product quality and sufficient availability throughout service.
• Prepare hot and cold sides according to recipes and anticipated service needs.
• Prepare and maintain mise en place for the cold station and other assigned areas.
• Accurately follow recipes, weights, temperatures, cooking times, portioning, and presentation standards.
• Monitor production throughout the day and adjust quantities in coordination with Management based on demand.

Service & Order Execution

• Work across BOH and FOH service areas as needed to support efficient order fulfillment.
• Carve, portion, and prepare rotisserie chicken and hot foods for service.
• Coordinate closely with FOH Staff to ensure timely and accurate handoffs.
• Support assembly and completion of meals, sides, salads, sandwiches, and other menu items as needed.
• Maintain organized stations and replenish food and mise en place throughout service.
• Communicate low product levels, delays, or quality concerns before they affect service.

Quality, Food Safety & Cleanliness

• Maintain consistent standards for flavor, temperature, texture, portioning, and presentation.
• Monitor food quality throughout preparation, holding, and service.
• Follow all established food safety, hygiene, sanitation, cooling, storage, labeling, and temperature-control procedures.
• Maintain clean and organized cooking, prep, refrigeration, and storage areas.
• Properly receive, rotate, label, date, and store ingredients and prepared food.
• Minimize waste and accurately communicate product loss, shortages, or production issues.
• Complete assigned opening, closing, cleaning, inventory, and equipment procedures.

General Expectations

• Execute recipes and production schedules precisely and consistently.
• Work with urgency and organization while maintaining Teo Teo's quality standards during high-volume service.
• Collaborate closely with FOH Staff and other Cooks rather than operating as a separate BOH team.
• Maintain reliable attendance and arrive on time and prepared for all scheduled shifts.
• Wear the required uniform and slip-resistant shoes during all shifts.
• Follow all company policies, food safety requirements, recipes, and operating procedures.
• Immediately report product, equipment, food safety, staffing, or operational issues to Management.
• Maintain a professional, collaborative, clean, and organized working environment.

Required Skills & Qualifications

• Professional kitchen, cooking, or food preparation experience preferred.
• Experience with rotisserie, roasting, or high-volume production is a plus.
• Ability to precisely follow recipes, weights, cooking schedules, and food-safety procedures.
• Strong organization, time management, and attention to detail.
• Comfortable working directly alongside FOH during service.
• Ability to stand for extended periods, work around hot equipment, and perform the physical responsibilities of a commercial kitchen.
• Reliable, punctual, and team-oriented.
• Food Handler certification as required.