Line 1-2 Cook at Rubios Restaurant Group
Scottsdale, AZ 85266, USA -
Full Time


Start Date

Immediate

Expiry Date

28 Nov, 25

Salary

0.0

Posted On

28 Aug, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Calculations, Stressful Situations, Job Aids, Food Quality

Industry

Hospitality

Description

JOB QUALIFICATIONS

Education: High school degree or equivalent combination of education and experience preferred.
Experience: Restaurant experience required. Previous kitchen experience preferred.
Knowledge: Knowledge of all aspects in the restaurant industry. 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 (abbreviations, kitchen tickets, job aids.) Ability to clearly communicate
operational concerns with Management and co-workers. Bi-lingual Spanish a plus.
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 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 provide leadership and 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.

How To Apply:

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Responsibilities

JOB PURPOSE SUMMARY

Prepare and keep all 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 1/2 Cook is seen as ‘the leader in the kitchen.’ S/he is supportive of the Management team and leads the Back-of-House Team by
example and with integrity. Is personally accountable for following the C.O.R.E. 10.

ESSENTIAL JOB DUTIES

  • Responsible for product quality and presentation. Properly prepares and holds products. Ensures products are dated, stored and rotated as needed.
  • Manages portion control. Restocks designated cook 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. Meets or exceeds Rubio’s service time standards.
  • Keeps the restaurant clean and maintains restaurant facilities as needed and/or directed by Management. 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.)
  • Uses and completes training packets with all new Back-of-House Team Members. Leads new product roll-out training with all Back-of-House Team Members.

NON-ESSENTIAL JOB DUTIES

Performs similar and incidental duties as required.
Requirements:

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