Lead Grill Cook at LB Steak Bishop Ranch LP

San Ramon, California, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Aug, 26

Salary

0.0

Posted On

28 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Protein Cookery, Grill Station Management, Temperature Accuracy, Plating And Garnishing, Kitchen Pacing, Staff Training, Food Safety, High-Volume Cooking, Fine Dining Standards, Recipe Adherence

Industry

Hospitality

Description

Description LB Steak in Bishop Ranch is hiring a Lead Grill Cook to anchor our grill station. As the most senior cook on the grill, you set the standard for quality, temperature accuracy, and pace, the three things our steakhouse experience depends on. You are the person the line looks to when the rail fills up, and the person we trust to bring along the rest of the grill team. This is a hands-on role, not a management position. You will spend the majority of your time on the line, owning the grill station from prep through service. You will partner with the Executive Chef to maintain LB Steak standards, support newer cooks on technique, and contribute to a kitchen culture rooted in craftsmanship and consistency. This role reports to the Executive Chef and is a meaningful step on the culinary growth path at LB Steak and across the Vine Hospitality family of restaurants. • Hit temperature, doneness, and timing on every plate, with 100% responsibility for the quality of what leaves your station. • Set the pace of the grill during service, calling and firing in sync with the expediter and the rest of the line. • Maintain consistent portioning, plating, and garnishing according to current menu and Chef standards. • Uphold every menu item prepared on the grill to the rules, recipes, and standards set by the Executive Chef. • Participate in tastings, line checks, and menu rollouts to stay current on changes and seasonal offerings. Team Support & Development • Serve as the go-to resource on the grill, supporting and training newer line cooks on technique, pacing, and station setup. • Lead by example through cleanliness, focus, and professionalism during every shift. • Communicate clearly and respectfully with BOH and FOH teammates, including the expo and service team during the push. • 3–5 years of professional kitchen experience in a high-volume, polished-casual, steakhouse, or fine-dining environment, including 3+ years on a grill or hot line station. • Strong protein cookery fundamentals and confidence working with premium cuts. Requirements • Food Handler Certification (or willingness to obtain prior to start). • Authorized to work in the United States. • Available to work evenings, weekends, and holidays as scheduled. • Full-time, hourly, non-exempt position. • Must be able to remain in a standing position for up to 8 hours per shift. • Ability to walk while safely lifting and balancing items such as food trays frequently weighing up to 30 pounds. • Frequently walk, bend, stoop, use hands to handle or feel, and reach with hands and arms. • Frequently lift and/or move up to 30 pounds. • Comfortable working in a hot kitchen environment around open flame and live cooking equipment.

Responsibilities

The Lead Grill Cook is responsible for owning the grill station, ensuring perfect temperature, doneness, and timing for all plates. They also support the Executive Chef by training newer cooks and maintaining high standards of craftsmanship and consistency.