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.