Organization is one of the most important aspects of being good at any job. The restaurants is no different, being organized is the difference between success and failure. Working the grill station forces your to become focused and urgent. You need to be able to cook a high volumes of various foods. Know how to measure the temperature of meat, poultry and fish, mean while organizing what table gets what.

You must be able to collect your thoughts and perform under a tremendous amount pressure to get food out as quickly as possible. A chef needs to be able to recognize what works and what does not work. Your line needs to be set in a way that is the most efficient. For example, the items that you use the most, need to be the easiest to reach. Convenience is an asset in a busy kitchen.
The grill is a good way to build a tolerance for cooking in high temperatures. You have to temp proteins by touching them while they are still on the hot grill. After doing this over a long period of time, your hands and finger tips will begin to tolerate higher temperatures. With out this ability you will have difficulty working any where on the hot line.