Frank & Andrea : prep + grill

Frank & Andrea•Minneapolis, MN

62d•Onsite

About The Position

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.

Requirements

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
Flexible availability, including evenings/weekends/holidays

Nice To Haves

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

Responsibilities

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
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
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