Line 3-4 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 3/4 Cook leads by example and is accountable for following the C.O.R.E. 10.

Essential Job Duties

•  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.)

Non-Essential Job Duties

Performs similar and incidental duties as required.

Requirements

Job Qualifications

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.

Reporting Relationships

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

Major Business/Professional Contacts

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.)

Working and Environmental Conditions

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. If working an event, may work

outdoors in varying temperatures and in different environments such as golf courses and beaches. If assisting with a delivery, may help

carry food in catering bags to Guest’s cars or may be asked to make a delivery in own vehicle (only if approved to drive in advance with

signed Driver Policy on file.)

Physical Demands

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. Flexible hours, night and day, weekends and holidays. 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.

Tools and Equipment Used

Fryer, grills, knives, refrigerators (including walk-in refrigerator,) steam table, condiment table, microwave oven, stove, dishwasher,

cleaning supplies & equipment (towels, broom, dust pans, mops, etc.,) cleaning solvents (bleach, cleanser, window cleaner, etc.,) kitchen

supplies and utensils (prep safety glove, food totes, stock pots, tongs, spatulas, cutting boards, etc.,) and food processing equipment (food

drill, etc.)