Grill Master at Cedar Grillz & Lounge

Reports to: Head Chef
Work Schedule: Evenings, weekends & public holidays

Core Purpose

• Own the grill station (indoor and open-air) and produce perfectly cooked signature items — suya, barbecue, grilled fish, chicken, ribs, steaks and sharing platters.
• Deliver consistent flavour, precise doneness and beautiful presentation while creating the visible “theatre” of the venue. Help build the recipes and standards that allow the Cedar Grillz grill programme to scale.

Key Responsibilities

• Operate and control charcoal, gas and open-flame grills to exact standards of doneness, colour and texture
• Prepare signature grill items and impressive sharing platters
• Develop and document marinades, dry rubs, spice blends, glazes and sauces
• Butcher, trim, portion and marinate proteins; manage mise en place and prep levels
• Inspect every grilled item for quality before it leaves the pass
• Control portions, yield, wastage and fuel usage
• Maintain strict fire safety, food safety, allergen and hygiene standards
• Keep the grill station clean, organised and inspection-ready
• Support marketing with live grilling content and tasting moments

Requirements

• Minimum: SSCE/WAEC/NECO with credits in English & Maths + certificate/diploma in Professional Cookery or Catering
• Preferred: OND/HND in Hospitality/Culinary Arts + specialised grilling or butchery training
• Required: Food Safety & Hygiene certificate and Allergen Awareness
• 4–6 years professional grilling/barbecue experience, with at least 2 years as lead grill cook or Grill Master
• Strong knowledge of meat cuts, marinades, fire control and Nigerian + international barbecue styles
• Portfolio of dishes preferred

Other Notes:

• Uniform and protective gear provided; strict kitchen and fire-safety standards apply
• Physically demanding (intense heat, smoke, long standing hours, open-air work).