Line 3-4 Cook

Rubio’s Coastal Grill•Phoenix, AZ

3d•Onsite

About The Position

The Line 3/4 Cook is responsible for preparing and maintaining all grilled and heated food products fresh and at proper temperature, according to Rubio’s guidelines. This role also involves maintaining cleanliness to support a productive and profitable restaurant, focusing on product quality and presentation, portion control, speed and efficiency, and overall cleanliness. The Line 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10.

Requirements

Restaurant experience required.
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.
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.
Overall skills and knowledge of mathematical principles and practices.
Ability to count, and perform simple mathematical calculations.
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.
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.
Must have the ability to lift 55 lbs.
Requires standing for long periods of time.
Performs fine hand manipulation during food preparation.
Must be able to reach 5’6” minimum.
Ability to operate all kitchen-related tools and equipment, such as the dishwasher, food drill, fryer, rice cooker, etc.
Must be able to taste food (including, but not limited to, seafood, chicken, and steak) to ensure the flavor profile and quality standards are met.

Nice To Haves

High school degree or equivalent combination of education and experience preferred.
Previous kitchen experience preferred, but not required.

Responsibilities

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.