Line Cook 3-4

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.)