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new grilling job, I guess you can call it a try out....

post #1 of 5
Thread Starter 

Hey everyone, this is my second post on here since i signed up partly because I’ve been going kind of nuts trying to get some experience under my belt.  I recently acquired a job at the new giants stadium in nj and I volunteered myself to work in a very high volume grill station. This station is exposed to the public so there might be some customer service required. I have done some grilling in the past but it’s not much, If anyone has some advice on high volume grilling it would be greatly appreciated. There’s going to be 4 variations of 2 items, there’s a chicken breast, sandwich and salad and there’s a sliced chuck I believe or a brisket I’m not 100% yet about the beef cut. The beef will also be in a sliced form for sandwiches and a salad. Thanx in advance!!!

P.S. I start tomorrow! :-p

post #2 of 5
keep watching your temperatures, even if you think it is correct, double check it.  some places won't let you cook anything under medium well, but if you get to grill anything that is going to be rare it only takes a few seconds or a slightly off temperature to screw it up.  i hate having to regrill something (waste of good meat) so i get kind of anal about it.
post #3 of 5
There should not be any temps on these items. Chuck or brisket will be cooked well in advance befor serving. These are both long cook time cuts, and as far as chicken....There is only one temp for that. Done. Don't know, but you will m ost likley only be re heating pre cooked product from your grill station.
post #4 of 5
Quote:
Originally Posted by chefbuba View Post

There should not be any temps on these items. Chuck or brisket will be cooked well in advance befor serving. These are both long cook time cuts, and as far as chicken....There is only one temp for that. Done. Don't know, but you will m ost likley only be re heating pre cooked product from your grill station.

I have to agree with you about the chicken thing.  165 and leave it for a few more seconds to be sure.  As for the beef, it could be a chuck eye.  There's less connective tissue than a 7 bone and it can be grilled over a low flame.  It actually makes a great sandwich cooked medium and sliced thin.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #5 of 5
Thread Starter 
thanx everyone for your responses but sadly i ended up working in a different kitchen that night, we made about 150 lbs of pizza dough and rounded about 240 large pies plus a ton of other prep and had a test run for the actual menu for the weekend, i still appreciate your feedback and i will keep it in mind....coincedently i ended up running a saute station at a different establishment i`m currently working in and it was equally high volume i had a mixed seafood platter wich included chilean seabass, salmon, tuna and shrimp with a provencal sauce it was a blast but i cant say i enjoy cooking in front of guests as much as i do being in the kitchen...
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