Line 3-4 Cook

Rubio’s Coastal Grill•Tempe, AZ

About The Position

Prepare and keep grilled and heated food products fresh and at proper temperature according to Rubio’s guidelines. Maintain cleanliness and support a productive, profitable restaurant through attention to product quality and presentation, portion control, speed, efficiency, and cleanliness. Lead by example and remain accountable for following the C.O.R.E. 10. The role works closely with restaurant guests, managers, shift leaders, team members, and occasionally Restaurant Support Center staff. The cook is expected to communicate professionally and cooperatively, provide suggestions to managers about operations, and follow the chain of command. The position reports to the General Manager, Assistant Manager, and/or Shift Leader. Work takes place indoors and outdoors, including at events and when taking trash to the dumpster. Conditions include exposure to food-preparation fumes and cleaning solvents, fluctuating temperatures and humidity, and some noise and vibration. Event work may take place outdoors in varying temperatures and environments such as golf courses and beaches. The employee may assist with deliveries by carrying food to guests’ cars or, if approved in advance and with a signed Driver Policy on file, making deliveries in their own vehicle.

Requirements

Restaurant experience required.
Ability to read and write in either English or Spanish, including abbreviations, kitchen tickets, and job aids.
Ability to clearly communicate operational concerns with Management and coworkers.
Knowledge of mathematical principles and practices, including counting and simple calculations.
Ability to follow direction from Management and provide direction to the Back-of-House Team.
Reliable transportation to arrive at work on time.
Ability to remain patient and calm in stressful situations and work closely with coworkers for long periods.
Ability to foster a team environment and handle multiple priorities.
High concentration and attention to detail for extended periods while preparing food and maintaining cleanliness standards.
Ability to lift 55 pounds, stand for long periods, perform fine hand manipulation during food preparation, and reach a minimum of 5 feet 6 inches.
Ability to taste food, including seafood, chicken, and steak, to verify flavor profile and quality standards.
Ability to operate kitchen-related tools and equipment.

Nice To Haves

High school degree or equivalent combination of education and experience preferred.
Previous kitchen experience preferred, but not required.
Knowledge of all aspects of back-of-house restaurant operations.
Ability to quickly make and execute decisions regarding food quality, quantity needed, and when to clean.

Responsibilities

Prepare and hold grilled, fried, and heated products properly; maintain product quality and presentation.
Ensure products are dated, stored, and rotated as needed.
Manage portion control, restock the grill and fryer area, count and/or weigh delivered items, and work within inventory and cost controls.
Follow recipes and product item builds.
Read tickets and/or listen for direction to determine how much food to prepare, and work efficiently to meet or exceed service-time standards.
Keep the restaurant clean and maintain restaurant facilities and equipment as needed or directed by Management.
Wash pots, pans, storage containers, and utensils as needed.
Maintain personal hygiene according to law and Rubio’s Dress Code standards.
Follow Company safety and security policies and procedures, maintain proper food temperatures, and comply with health code regulations, including hairnet and glove usage.
Communicate effectively with the team to support back-of-house operations.
Perform similar and incidental duties as required.
Follow Management direction, provide direction to the Back-of-House Team as needed, and assist coworkers with other tasks or BOH cook positions.
Give operational suggestions to managers and follow the stated chain of command.