Cook

Description :
Job Purpose Summary

Prepare and keep all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines.

Maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line Cook leads by example and is accountable for following the C.O.R.E. 10.

• Responsible for product quality and presentation. Properly prepares and holds grilled, fried and heated products. Ensures products are dated, stored and rotated as needed.
• Manages portion control. Restocks grill and fryer area. Counts and / or weighs delivered items. Works within established inventory and cost controls. Follows recipe and product item builds.
• Works with speed and efficiency. Reads tickets and / or listens for direction to determine proper amount of food to prepare. Works efficiently to meet or exceed Rubio’s service time standards.
• Keeps the restaurant clean and maintains restaurant facilities and equipment as needed and / or directed by Management. Washes pots, pans, storage containers and utensils as needed. Maintains personal hygiene as prescribed by law and Rubio’s Dress Code standards.
• Follows all Company safety and security policies and procedures. Maintains proper temperature of food product. Complies with health code regulations, including but not limited to hairnet and glove usage.
• Communicates effectively with the Team in order to ensure good operations in the back‑of‑house (BOH).

Performs similar and incidental duties as required.

Education:

High school degree or equivalent combination of education and experience preferred.

Experience:

Restaurant experience required. Previous kitchen experience preferred, but not required.

Knowledge:
Knowledge of all aspects in the back‑of‑house (BOH) restaurant operations. Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean.

Language

Skills:

Must be able to read and write in either English or Spanish (abbreviations, kitchen tickets, job aids). Ability to clearly communicate operational concerns with Management and co‑workers.

Math

Skills:

Overall skills and knowledge of mathematical principles and practices. Ability to count, and perform simple mathematical calculations.

Other:
Ability to follow direction from Management, as well as provide direction to Back‑of‑House (BOH) Team. Requires assisting coworkers in other tasks or BOH cook positions. Must have reliable transportation to arrive to work on time.

Other Abilities:
Ability to maintain a high level of patience with others and remain calm in stressful situations. Requires working closely with co‑workers for long periods of time. Ability to foster a team environment. Ability to handle multiple priorities. Requires a high level of concentration and attention to detail for extended periods of time to prepare food items and to maintain cleanliness standards.

Reports to the General Manager, Assistant Manager and / or Shift Leader.

The Line 3 / 4 will have constant contact with Guests, managers (including shift leaders) restaurant Team Members, and occasional contact with Restaurant Support Center staff. It is necessary for this person to conduct these relationships with professionalism and cooperation for the betterment of the Company. The Line 3 / 4 will regularly give suggestions to his / her managers regarding operations.

The Line 3 / 4 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.)

Works indoors and outdoors (for events, or to take trash to the dumpster.). Constant exposure to fumes from restaurant, food preparation equipment, and cleaning solvents (ex. flour dust, cooking fumes and gases.). Constant fluctuation in temperature and conditions (ex. heat, cold, humidity) due to movement from one cook area to another. Some noise and vibration exposure.…