Run Grill Position Certification Practical and Written Test — Free

Certification Details

Crew member name

Evaluator name and role

Date and time of certification

Certification applies to grill solo work critical (required)

Verify this evaluation is being used as the required sign-off before the crew member works the grill without direct supervision.

Yes No N/A

Practical Cook Test

Hands washed and gloves/PPE used correctly before starting critical (required)

Observe proper hand hygiene and required PPE or glove use before food contact.

Yes No N/A

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.

Yes No N/A

Patty cook time followed according to SOP critical (required)

Verify the crew member follows the approved cook sequence and timing for the assigned patty type.

Yes No N/A

Final patty internal temperature meets standard critical (required)

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.

Yes No N/A

Grill Gap Calibration and Equipment Control

Gap calibration checked before use critical (required)

Confirm the grill gap was checked against the approved standard before cooking begins.

Yes No N/A

Measured grill gap within approved range critical (required)

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.

Yes No N/A

Garnish and Assembly Standards

Correct garnish components used

Verify the correct toppings, condiments, and build components are used for the assigned menu item.

Yes No N/A

Garnish placement and portioning meet standard

Observe whether garnish placement, portion size, and product appearance match the approved standard.

Yes No N/A

Finished product meets presentation standard

Rate the final build quality, consistency, and presentation.

Written Knowledge Check

Knows minimum internal temperature requirement for cooked patties critical (required)

Confirm the crew member can state the required temperature standard from the site's food safety procedure.

Yes No N/A

Knows when to stop service for equipment or food safety concerns critical (required)

Verify understanding of escalation steps for unsafe equipment, temperature failures, or contamination concerns.

Yes No N/A

Written quiz score critical (required)

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.

Yes No N/A

Crew member certified for solo grill work critical (required)

Final authorization decision based on practical and written performance.

Yes No N/A

Evaluator signature critical (required)

Evaluator signs to confirm the certification result.

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Run: Grill Position Certification Practical and Written Test

Certification Details

Practical Cook Test

Grill Gap Calibration and Equipment Control

Garnish and Assembly Standards

Written Knowledge Check

Final Decision and Sign-Off

Get your results