Line 1-2 Cook

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.