Line Cook – Grill

Overview

The Grill Cook follows predetermined menus to prepare meals and food items for customers in batch or single orders, specializes in the preparation/cooking of cold food items, ensures proper food portions, and may assist in the food preparation process.

Big Buns D#*! Good Burgers

It started with a road trip.

While traveling cross-country in 2002, Craig Carey couldn’t help but notice that every town he visited had a “best burger.” In fact, the regional differences of each burger he had experienced during his trip made him wonder, why was there no restaurant that served more than one style of burger? This simple question became the beginning of our journey.

Our first location.

In 2005, Craig teamed up with Tom Racosky, an experienced Chef from Houston’s (now Hillstone), and together they started to mold their vision for Big Buns Damn Good Burgers, a modern “burger joint” with a rotating selection of delicious burgers and craft beer that felt more like a backyard party than a restaurant.In June of 2007, Big Buns opened its first location in Ballston, Arlington and over the years became a neighborhood fixture. Nearly a decade later, Craig and the growing team spoke about the original vision for Big Buns and began to wonder, what would the restaurant look like today if they could do it all over again?

A decade later.

This simple question inspired a new look and two more Big Buns locations at the Village at Shirlington (2018) and Wiehle-Reston Metro Plaza (2021). The new restaurants were filled with bright colors, murals and bold sound. Dining rooms and patios came standard with communal tables and beer garden vibes. Newly added beer taps and frozen slushie machines fueled the party-like atmosphere. While some things changed, other things remained the exact same, like the commitment to their founding mission – to serve the world’s most delicious + innovative burgers while sharing the idea of an inclusive backyard party with our amazing guests.

Our real secret sauce.

People often want to know the reasons why we’ve been successful over the years. More often than not, our answer is pretty disappointing because we have no secrets, just a set of core beliefs that have helped guide us.

Thompson Hospitality:

Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast-growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:

• Purpose
• Give back to our communities
• Celebrate diversity
• People
• Do the right thing
• Treat people the way you want to be treated
• Always do your best
• Be accountable for our actions
• Performance
• Serve the highest quality food
• Provide world-class service
• Maintain flexibility to better serve our clients

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short and Long Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets

Essential Duties And Responsibilities:

• Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.
• Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
• Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
• Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping and reporting as required.
• Assists in the ordering and receiving of all food and supplies as required.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Attends in-service and safety meetings.
• Maintains good working relationships with coworkers, customers, and managers.
• Performs job safely while maintaining a clean, safe work environment.
• Performs other duties as assigned.

Financial

• Eliminate waste wherever possible.

Job Requirements

• Ability to learn menu items and service procedures.
• Ability to take direction and to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Ability to learn and follow processes.
• This position will spend 100% of the time standing and walking

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.