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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · Hybrid
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Mesa, Arizona, United States · On-site
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Prepare and maintain grilled and heated food products according to quality and temperature guidelines. Ensure restaurant cleanliness and efficiency while following recipe builds and safety protocols.
Requires restaurant experience and the ability to read and write in English or Spanish. Candidates must be able to lift 55 lbs and stand for long periods in a fast-paced kitchen environment.
Description
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.
Performs similar and incidental duties as required.
Requirements
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.
Reports to the General Manager, Assistant Manager and/or Shift Leader.
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.)
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.)
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.
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.)
A Taste of Baja® Everything we do, from our practices and ingredients to the traditions that inspire our recipes-began in Baja. To this day, we're guided by the spirit of Baja, and a passion for sharing this journey with others. Join our Team! www.rubios.com/careers
Offices: 2200 Faraday Ave, Suite 250, Carlsbad, California 92008, US
