Flat Top
A Flat Top is a large, flat cooking surface commonly used in restaurants, especially in diners and quick-service establishments. It's like a large, smooth metal griddle that allows cooks to prepare multiple items at once. Different from a regular grill with raised bars, a flat top has a smooth, level surface that's ideal for cooking things like eggs, pancakes, burgers, and sandwiches. When this term appears in resumes or job descriptions, it typically indicates experience with high-volume cooking and skills in managing multiple orders simultaneously.
Examples in Resumes
Operated Flat Top grill during peak breakfast hours, serving up to 200 customers per shift
Trained new staff on proper Flat Top cleaning and maintenance procedures
Mastered multiple station cooking including Flat Top, fryer, and prep stations
Typical job title: "Flat Top Cooks"
Also try searching for:
Where to Find Flat Top Cooks
Professional Networks
Job Boards
Industry Resources
Example Interview Questions
Senior Level Questions
Q: How do you manage quality control during high-volume periods on a flat top?
Expected Answer: A senior cook should discuss temperature management across different zones of the flat top, organizing orders by timing, and maintaining consistent quality while handling multiple orders simultaneously.
Q: How would you train new staff on flat top operations?
Expected Answer: Should explain their teaching approach, including safety procedures, cleaning protocols, temperature control, and how to handle multiple orders while maintaining food quality and timing.
Mid Level Questions
Q: What's your process for maintaining a flat top grill during service?
Expected Answer: Should describe regular cleaning during service, temperature adjustments, proper use of oils/seasonings, and how to prevent cross-contamination between different food items.
Q: How do you handle multiple breakfast orders on a flat top during rush hour?
Expected Answer: Should explain their system for organizing orders, timing different items, and using different temperature zones effectively.
Junior Level Questions
Q: What safety precautions do you take when working with a flat top?
Expected Answer: Should mention basics like using proper tools, being aware of hot surfaces, wearing appropriate protection, and keeping the area clean and organized.
Q: How do you clean and maintain a flat top grill?
Expected Answer: Should describe basic cleaning procedures, including scraping, wiping down, and proper chemical use when necessary, plus daily maintenance routines.
Experience Level Indicators
Junior (0-1 years)
- Basic flat top operation and safety
- Simple breakfast items preparation
- Basic cleaning and maintenance
- Following recipes and procedures
Mid (1-3 years)
- Managing multiple orders simultaneously
- Temperature control across different zones
- Efficient workspace organization
- Training newer staff members
Senior (3+ years)
- High-volume cooking management
- Menu development and implementation
- Staff training and supervision
- Quality control procedures
Red Flags to Watch For
- No experience in high-volume cooking environments
- Lack of basic food safety knowledge
- Unable to handle multiple orders simultaneously
- Poor understanding of temperature control
- No experience with breakfast service (if relevant to position)
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