Line 1-2 Cook

Rubio’s Coastal Grill•Peoria, AZ

5d•Onsite

About The Position

The Line 1/2 Cook is responsible for preparing and maintaining fresh food products at the proper temperature, adhering to Rubio's guidelines. This role is crucial for ensuring product quality, presentation, portion control, speed, efficiency, and cleanliness within the restaurant, contributing to a productive and profitable operation. The Line 1/2 Cook is considered a leader in the kitchen, supporting the management team and leading the Back-of-House Team by example with integrity and accountability for following C.O.R.E. 10 principles.

Requirements

Restaurant experience required.
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 (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 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 provide leadership and 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.

Nice To Haves

High school degree or equivalent combination of education and experience preferred.
Previous kitchen experience preferred.
Bi-lingual Spanish a plus.

Responsibilities

Responsible for product quality and presentation.
Properly prepares and holds products.
Ensures products are dated, stored, and rotated as needed.
Manages portion control.
Restocks designated cook 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.
Meets or exceeds Rubio’s service time standards.
Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management.
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 hairnet and glove usage.
Communicates effectively with the Team to ensure good operations in the back-of-house (BOH).
Uses and completes training packets with all new Back-of-House Team Members.
Leads new product roll-out training with all Back-of-House Team Members.
Performs similar and incidental duties as required.