Line 3-4 Cook

The Line 3-4 Cook is responsible for preparing and keeping all grilled and heated food products fresh and at proper temperature, according to Rubio's guidelines. They maintain cleanliness in support of a productive and profitable restaurant, including product quality and presentation, portion control, speed and efficiency, and cleanliness.

What You Will Do

The Line 3-4 Cook will be responsible for preparing and holding grilled, fried, and heated products, managing portion control, restocking the grill and fryer area, counting and/or weighing delivered items, and working within established inventory and cost controls.

Why It Might Be a Fit

The Line 3-4 Cook must be able to read and write in either English or Spanish, have reliable transportation to arrive on time, and be able to maintain a high level of patience with others and remain calm in stressful situations.

Requirements

• High school degree or equivalent combination of education and experience preferred
• Restaurant experience required
• Previous kitchen experience preferred, but not required
• 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
• Ability to read and write in either English or Spanish
• Ability to clearly communicate operational concerns with Management and co-workers
• 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
• Ability to maintain a high level of patience with others and remain calm in stressful situations