Line 3-4 Cook

Rubio’s Coastal Grill•Gilbert, AZ

About The Position

The Line 3-4 Cook prepares and keeps grilled and heated food products fresh and at the proper temperature according to Rubio’s guidelines. The role supports a productive and profitable restaurant by maintaining product quality and presentation, portion control, speed and efficiency, and cleanliness. The Line 3-4 Cook leads by example and is accountable for following the C.O.R.E. 10. The position works closely with the back-of-house team and has regular contact with guests, managers, restaurant team members, and occasional contact with Restaurant Support Center staff. The role reports to the General Manager, Assistant Manager and/or Shift Leader.

Requirements

Restaurant experience is required.
High school degree or equivalent combination of education and experience preferred.
Knowledge of all aspects of back-of-house restaurant operations and ability to make and execute timely decisions regarding food quality, quantity, and cleaning.
Ability to read and write in either English or Spanish, including abbreviations, kitchen tickets, and job aids.
Ability to communicate operational concerns clearly to Management and coworkers.
Mathematical skills sufficient to count and perform simple calculations.
Ability to follow Management’s direction 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, work closely with coworkers, foster a team environment, and handle multiple priorities.
Ability to maintain 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 work flexible hours, including nights, days, weekends, and holidays.
Ability to operate kitchen-related tools and equipment and taste food, including seafood, chicken, and steak, to verify flavor and quality standards.

Nice To Haves

Previous kitchen experience preferred, but not required.

Responsibilities

Prepare and hold grilled, fried, and heated products properly; ensure products are dated, stored, and rotated as needed.
Maintain product quality and presentation, follow recipes and product builds, and manage portion control.
Restock the grill and fryer area, count and/or weigh delivered items, and work within established inventory and cost controls.
Read tickets and/or listen for direction to determine food preparation quantities, and work efficiently to meet or exceed service-time standards.
Maintain restaurant cleanliness and facilities and equipment as needed or directed by Management.
Wash pots, pans, storage containers, and utensils as needed, and 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 use.
Communicate effectively with the team to support back-of-house operations.
Follow direction from Management and provide direction to the back-of-house team as needed; assist coworkers with other tasks or cook positions.
Perform similar and incidental duties as required.