Line 1-2 Cook

Description: **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: **Job Qualifications** **Education:** High school degree or equivalent combination of education and experience preferred. **Experience:** Restaurant experie