As someone who ALWAYS ended up working grill, whether I was hired for the position or not, I'll throw in my two cents.
If the grill brush and rag don't help then you need a deep clean. My suggestion is this: After service on a slow night finish your regular duties, clock out and then take the thing apart and deep clean it. I mean paint scraper for the grates, degreaser for the drip tray and sides, EVERYTHING. Trust me, it's worth the free labor to have a grill that is clean and works well. There's nothing better than when your grill is performing at top rate and nothing worse than when everything sticks. Plus your chef will appreciate the initiative you take and the dedication you show to your station.
Second. MAKE THE TIME to brush and oil your grill during service. Trust me, its easier to clear one side, brush and oil, then continue service, than to have to remake orders.If your grill is busy and you don't brush and oil, your proteins will stick. No way to get around it. Doesn't matter how well you deep cleaned it, crud build up during service and if you don't brush it isn't going away. Plus thing about how gross it is that the extra crud will be sticking to the proteins you serve.
I truly understand how things can get busy.
My last grill position consisted of:
- Ahi Tuna
- Lobster tail
- Whole two pound Lobster
- Whole 1 1/4 lb lobster
- striped bass (when season was on)
- Rack of Lamb
- NY Strip
- Fillet Mignon
- Chicken Breast
- Veggie Burgers
- Mixed Grill (one U-10 Scallop, half a lobster tail and a fillet medallion)
We averaged 400 covers for dinner and I had a 36in grill. There is always time to oil and brush if you make time. Once you stop your self and force yourself to do it during service it will become a routine. You will do it automatically and wonder how your ever worked the station WITHOUT doing it.