Kamado Grille - Raleigh

Job 143531 - Culinary Team
Raleigh, NC

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Location: Raleigh, NC
Employment Type: Full-Time
Salary: Competitive

Job Description

Group 1- 

Someone who enjoys doing things according to a systematic or established procedure. and can look at the tasks at hand and prioritize their completion.  Cleanliness, organization, and attention to detail are key traits of a person in these positions.  

 

Product development Specialist-  AKA Prep cook

Position Summary:The Product development specialist is responsible for the daily preparation of culinary and baking items found on the prep list, as well as operational cleanliness and sanitation standards. This position ensures that all products produced adhere to the specifications and quality standards ofKamadoGrille. Product development specialist ensure proper product levels to set the team up for success during the shift. 

Roast Master

Position Summary: Roast Master is in charge of the back 6 grills that are used primarily for low and slow cooking. The Roast Master is responsible for a prep list during the evening shift and fulfilling product needs of the front line.An ideal candidate brings a positive attitude, strong work ethic, eye for detail, eagerness to learn, and an extreme passion for grilling.  Patience is the number one virtue of a roast master as many of their products take up to 15 hours to fully cook.    

                                                                   The Garden-  AKA Salad cook

Position Summary:The Garden is responsible for the preparation and production of all Salads. This position will require speed, organization, communication and an eye for detail. Our salads at Kamado Grille are a work of art and need to crafted with precision and care.  We take pride in our produce and house made dressings, therefore consistency is vital to this position.   

Porter AKA (Dish)

Position Summary:The Porter is a dish and general utility position that is responsible for maintaining cleanliness and sanitation standards for flat ware, glassware, tableware, cooking utensils, etc. Porters with utilize both a conveyer belt dish machine and a 3 compartment sink to clean products in accordance to Kamado Grille’s immaculate standards. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility. Minimal Prep assignments will be part of the Porters daily tasks.

Group 2-

Someone who enjoys a constantly changing environment.  Thrives in intense, high-pressure situations, and can work with a team to execute mind-blowing food.  Speed, communication, and ability to multitask are traits of a person in these positions.   

 

Grill Captain

Position Summary: A Kamado Grill Captain is a position which requires precise execution of grilling techniques, and the ability to display showmanship and interaction with our guests.  The grill captain will cook at the Captain's Table and primarily produce Kamado Grille's signature appetizers and desserts, the first and last taste of each guest’s experience. Grill Captains must have the spirit of a grilling evangelist while displaying the utmost professionalism as they are on display at all times. Communication and preparation are a necessity as this station is not located in the kitchen.

Grill Master

Position Summary:  Grill Masters are responsible for the front 6 grills on the line and must communicate in a positive efficient manner at all times to ensure optimum quality of product.  It is possible that there will be 3 Grill Masters working at any time, each controlling two grills.  This team will be responsible for all grilled-to-order food including meat, poultry, and seafood.  An ideal candidate brings a positive attitude, strong work ethic, eye for detail, eagerness to learn, and an extreme passion for grilling.        

Plate Designer

Position Summary: This position is all about speed, style, grace and communication. Plate designers will be located on either side of “The Wheel” taking food that has been grilled to perfection and plating as the KDS screen dictates. Follows proper plate presentation and garnish with all sauces and sides.  People eat with their eyes first and plate designers are responsible for ensuring all food leaves the kitchen looking like a KG masterpiece.

The Deck-  AKASandwich Maker

Position Summary: The Deck is responsible for the preparation and production of all sandwiches and flat breads.This position will require speed and versatility as they are responsible for creating two distinct menu items.Our sandwiches and flat breads at Kamado Grille are a work of art and need to crafted with precision and care.

The Wheel

Position Summary: While playing the role of the central Plate Designer this team member communicates with the Pass(aka expo) and oversees the interaction between the heart of the house and the Pass. The wheel facilitates the pace of the kitchen via communication with the entire kitchen.  With the help of the Pass the wheel ensures the quality of all food going into the window.

 

Requirements

Group 1- job requirements

Product Development specialist (AKA prep cook)

  • Preparation of food in accordance with Kamado Grille’s recipes and procedures.
  • Assists with checking in product deliveries.
  • Communicate during high volume periods with multiple team members
  • Knowledge of kitchen equipment
  • Assists with writing daily prep list and ensures par levels are correct.
  • Label and date all food stored & Rotate food as needed
  • Adheres to Kamado recipes,cooking procedures, portion sizes, and plate presentations
  • Able to multi-task
  • Report to managers when something is broken or needs repair
  • Keep a clean, stocked and tidy workspace
  • Be able to self-motivate in work environment
  • Able to follow written or verbal instructions

Roast master

  •  Roasts pulled pork, ribs, Brisket, Corned Beef, Pit beef, pork bel
  •  Will be responsible for producing all sauces
  •  Adheres to Kamado recipes and methods of preparation
  • Ensures that the right rubs, sauces, marinades and brines are used for the right items and the right duration
  •  Ensures that there is enough charcoal in the grills cooking meats low and slow to maintain a consistent heat above 135 degrees overnight.
  • Adheres to Kamado Grille recipes, cooking procedures, and portion sizes. 
  • Ability to communicate during high volume periods with multiple team members
  •  Maintain product par levels of low and slow items
  •  Maintains a clean, sanitary and organizedworkstation area including tables, shelves, floors, grills and refrigeration equipment.
  • Cleans, organizes, and maintains walk-in refrigerator, reach-in refrigerator, cooler drawers, prep, and dry storage area.
  • Handles, stores and rotates all products properly for food safety and shelf-life standards
  •  Stocks and maintains sufficient levels of food products, plate ware, and utensils
  •  Logs and discards all product not used by the end of the shift on the “use by” date.
  • Upholds food safety and temperature standards.
  •  Remembers at all times, ”Team Work Makes The Dream Work!”

The Garden (AKA salad chef)

  • Able to prepare food according to Kamado guidelines
  • Ability to communicate during high volume with multiple team members
  • Knowledge of safety rules for kitchen equipment
  • Handles, stores and rotates all products properly for food safety and shelf-life standards
  • Follow opening and closing procedures
  • Completes daily and weekly assigned cleaning tasks. 
  • Be a self-motivator in a high pace, intense environment
  • Keep a clean, stocked and tidy workspace
  • Able to follow written or verbal instructions

Porter (AKA dishwasher)

  • Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine.
  • Sort and stack clean dishes once they have been air-dried in accordance to health code standards.
  • Rewashes soiled dishes and carries clean dishes to cook’s line and other proper storage areas.
  • Operate a 3-compartment pot sink to NSF and Kamado Standards if needed.
  • Change dishwater in dish machine every hour or as deemed necessary. 
  • Wash pots, pans and trays by hand.
  • Remove trash and garbage to dumpster. 
  • Set up or break down dishwashing area.  
  • Fill/empty soak tubs with cleaning/sanitizing solutions. Sweep/mop floors. 
  • Assemble/disassemble dish machine. 
  • Sweep up trash around exterior of restaurant and garbage dumpster.
  • General restaurant and restroom cleaning as directed. 
  • Wipe up any spills to ensure kitchen floors remain dry and must notify Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures. 
  • Never touch dirty dishes before touching clean dishes without washing hands first. 

Group 2- job requirements

Grill Captain

  • Responsible for execution of all appetizers and desserts.
  •  Adheres to Kamado recipes,cooking procedures, portion sizes, and plate presentations of appetizers and desserts.
  • Assumes 100% responsibility for quality and safety of products served.
  • Interacts with guests and needs to be able to explain the cooking procedures that they are executing.
  • Stocks and maintains sufficient levels of food products, plate ware, and utensils
  • Maintain a clean, sanitary and organizedworkstation area including tables, shelves, floors, grills and refrigeration equipment.
  • Completes daily and weekly cleaning duties.
  • Handles, stores and rotates all products properly to ensure food safety and shelf life standards.
  • Communicates with the pass (aka the expo)throughout the shift regarding status of orders and availability of product.
  • Labels all food items for food safety and shelf-life standards.
  • Rotates product according to “First In, First Out” to maintain shelf-life standards.
  • Logs and discards all product not used by the end of the shift on the “use by” date
  • Upholds food safety and temperature standards.
  • Remembers at all times ”Team Work Makes The Dream Work!”

Grill Master

  • Grills a variety of meats, seafood, poultry, vegetables and other food items on the Kamado grills to the required temperature within specified time limits.
  •  Assumes 100% responsibility for quality and safety of products served.
  • Adheres to Kamado Grille recipes, cooking procedures, and portion sizes. 
  • Stocks and maintains sufficient levels of food products, plate ware and utensils.
  • Maintains a clean, sanitary and organizedworkstation area including tables, shelves, floors, grills and refrigeration equipment.
  • Completes daily and weekly assigned cleaning tasks. 
  • Handles, stores and rotates all products properlyfor food safety and shelf-life standards.
  • Communicates with The Wheel (aka the expo) throughout the shift regarding status of orders and availability of product.
  • Logs and discards all product not used by the end of the shift on the “use by” date.
  • Remembers at all times ”Team Work Makes The Dream Work!”

Plate Designer

  • Clear concise communication with other team members.
  • Building plate presentationand working with the Grill Masters to ensure timing is perfect for each table/guest.
  • Assumes 100% responsibility for quality and safety of products served.
  • Knows and complies consistently with Kamado Grille's standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.
  • Stocks and maintains sufficient levels of products, plate ware, and utensils.
  • Maintains a clean, sanitary and organizedworkstation area including tables, shelves, floors, grills and refrigeration equipment.
  • Handles, stores and rotates all products properlyfor food safety and shelf-life standards.

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