Grill Position Certification Practical and Written Test

Pre-shift certification inspection for grill crew members combining a hands-on cook test and written knowledge check on patty temperatures, gap calibration, garnish standards, and safe grill operation before working solo.

Certification Details

• Crew member name
• Evaluator name and role
• Date and time of certification
• Certification applies to grill solo work
  Verify this evaluation is being used as the required sign-off before the crew member works the grill without direct supervision.

Practical Cook Test

• Hands washed and gloves/PPE used correctly before starting
  Observe proper hand hygiene and required PPE or glove use before food contact.
• Grill station set up clean and organized
  Work area should be ready for service with utensils, product, and tools arranged to prevent cross-contamination and delays.
• Patty cook time followed according to SOP
  Verify the crew member follows the approved cook sequence and timing for the assigned patty type.
• Final patty internal temperature meets standard
  Record the measured internal temperature of the finished patty. Use the operation's approved food safety standard.
• Product flipped and staged without contamination
  Observe safe handling of raw and cooked product, utensils, and surfaces.

Grill Gap Calibration and Equipment Control

• Gap calibration checked before use
  Confirm the grill gap was checked against the approved standard before cooking begins.
• Measured grill gap within approved range
  Record the measured gap setting used for the test. Use the site's approved calibration standard.
• Crew member identifies out-of-calibration condition and escalates
  Verify the crew member knows when to stop service and notify a manager or trainer if the grill is not within spec.

Garnish and Assembly Standards

• Correct garnish components used
  Verify the correct toppings, condiments, and build components are used for the assigned menu item.
• Garnish placement and portioning meet standard
  Observe whether garnish placement, portion size, and product appearance match the approved standard.
• Finished product meets presentation standard
  Rate the final build quality, consistency, and presentation.

Written Knowledge Check

• Knows minimum internal temperature requirement for cooked patties
  Confirm the crew member can state the required temperature standard from the site's food safety procedure.
• Knows when to stop service for equipment or food safety concerns
  Verify understanding of escalation steps for unsafe equipment, temperature failures, or contamination concerns.
• Written quiz score
  Record the percentage score on the written quiz.

Final Decision and Sign-Off

• Corrective actions documented for any deficiencies
  List any non-conformances, retraining needs, or follow-up observations required before approval.
• Crew member certified for solo grill work
  Final authorization decision based on practical and written performance.
• Evaluator signature
  Evaluator signs to confirm the certification result.