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. Competencies & Objectives for Rubio’s Excellence (C.O.R.E. 10) Manages Execution: Approaches work energetically. Has a sense of urgency. Initiates action. Works smart. Models work/life balance. Is recognized by others as having ‘high energy.’ Is mature & self-confident. Needs a minimum of supervision. Shows initiative. Sets personal goals that are challenging but attainable. Is resourceful & overcomes obstacles. Is accountable for situations or tasks; ensures completion. Has consistent passing ROE, safety, Health Department & Everclean audits, and cash audit scores. Timely completion of tasks. Prioritizes. Chooses which issues merit attention & develops a clear message regarding what and why. Can multitask. Is thorough. Seeks out & adopts best practices. People Development: Assesses people accurately. Hires the right people. Sees both strengths & opportunities. First impressions are accurate. Develops insights into people. Creates development plans & gives specific assignments to address developmental needs. Creates an effective learning environment. Ensures thorough training. Gives others permission to make mistakes. Focuses on what is learned. Has a reputation of being a “people developer.” Effectively utilizes current training & development tools (ex. Skillsoft.) Builds a legacy. Subordinates are capable of filling in during a manager’s absence. Subordinates work effectively with minimal supervision. Subordinates are developed for promotion. Develops self. Asks for & participates in opportunities to enrich one’s job, learn new skills, and gain visibility. Takes on additional responsibility. Cultivates Teamwork: Is a team player. Creates a positive & constructive work environment. Uses a team approach to planning & execution. Promotes ideas with confidence & enthusiasm. Gives credit where credit is due. Contributes to a sense of teamwork. Works well with others. Has minimal turnover. Delegates. Provides & follows up on work assignments that are specific & measurable. Effectively implements plans through others. Affects corrective action plans as needed to achieve goals. Does not try to do everything by oneself. Is not manipulative. Builds coalitions & alliances. Knows whom to involve & when. Leverages strengths & opportunities of the group. Deploys the team well to address the needs & priorities of the team & the business. Wins support from others. Influences decisions. Takes partners. Communicates Effectively: Encourages the open exchange of information & viewpoints. Facilitates discussions. Is a good listener. Is as comfortable listening as talking. Provides & seeks feedback or clarification. Does not interrupt others to make a point. Shares timely updates & information with relevant parties. Oral communication - Expresses self well & is easily understood. Verbal presentations are logical & well organized. Adapts presentation to fit audience. Uses appropriate gestures. Is confident in presenting to different audiences (i.e. superiors, peers or subordinates.) Written communication - Expresses ideas clearly in writing. Uses proper grammar. Written presentations are organized & logical. Has a good command of the language to communicate ideas. Establishes Partnerships: Is personable. Is seen as being approachable. Respected & accepted by peers and subordinates. Can develop healthy business relationships. Cultivates networks of people. Builds relationships with people across a variety of functions & locations in order to gain flexibility, resources, and strategic advantages. Adjusts interpersonal style & communication to a variety of people & situations. Inspires people to excel. Sets high but realistically challenging goals for team. Appraises performance objectively. Service Focused: Understands the target Guest market. Consistently searches for ways to improve Guest service. Analyzes feedback (ex. Mystery Shop scores,) in order to make positive changes to existing operations. Says “yes” to the Guest. Creates an environment of saying “yes” to the Guest. Sets standards for Guest service & leads by example. Market Force (MFI) data scores at or above Company standard. Ensures Guest issues are resolved. Responds to Guest feedback in a timely and professional manner, including via phone & email. Interacts with Guests in order to create loyalty. Demonstrates Courage: Takes responsibility. Is willing to acknowledge problems exist. Carefully identifies, defines, & reviews the problem & issues. Generates & evaluates possible solutions. Has self-confidence to make decisions. Can assume the risk/consequences & takes responsibility for decisions made. Challenges assumptions. Identifies reluctance & removes obstacles in order to make positive changes to “the way it has always been done.” Challenges appropriately. Provides recognition and feedback. Provides feedback quantitatively. Uses positive reinforcement to build and sustain performance & development. Constructively corrects team members so they learn from mistakes. Directs feedback toward the task rather than the person. Accountability: Embraces a culture of accountability. Owns mistakes. Seeks out and uses feedback for personal & professional development. Holds others accountable – manages performance. Models and inspires high levels of integrity. Actions speak louder than words. Stands up for what is right. Delivers on commitments. Protects confidential information. Effectiveness in dealing with people. Interacts smoothly with people. Is seen by others as being a positive influence in the work group. Can ‘sell’ an idea. Develops personal credibility. Is generally accepting of people. Optimistic. Tolerant. Sees the best in people. Promotes ideas with confidence & enthusiasm. Strategic Thinker: Uses sound logic and rationale to analyze information. Is willing to make decisions without all the information. Draws on experience for insight & ideas. Identifies patterns, themes and trends that may impact a decision/outcome. Uses logic, discipline and good judgment rather than making an impulsive decision. Is organized and proactive. Sets priorities by forecasting needs beyond current time & day. Defines who needs to do what & by when. Develops specific action plans and timetables, as well as contingency plans. Is neat and orderly. Keeps track of projects & activities. Allocates time effectively & meets deadlines. Has a habit of planning versus reacting. Understands the Company’s vision, goals, and strategies. Is able to speak to, teach & live them in order to set clear direction for team & self. Understands the role of the Operations Group & their contributions to the business. Knows & understands the role of other functions in the Company. Is a situational leader. Adapts leadership style to fit situational needs. Can handle more than one priority. Can separate important from urgent. Assesses circumstances & people involved and leads appropriately. Attempts to anticipate & understand change. Approaches shifting or competing priorities with composure. Maintains a positive outlook & sense of humor. Business Acumen: Has general business knowledge. Knows what it takes to run a business. Understands the value of making profit. Has a grasp of the relationship between sales, costs, people & profitability. Recognizes the value of business goal setting. Understands key industry and market trends and conditions. Identifies potential effect of external factors. Understands current & future Guest needs. Knows trade area & competitor’s strengths & weaknesses. Has Rubio’s business knowledge. Can discuss current year business plan & performance. Ops: Knows & understands restaurant economic operating goals (i.e. comp sales, food cost, labor costs, cash flow.) Has numerical skills. Understands & can do numerical calculations and reports. Can analyze numerical reports & identify problems. Has a good grasp of “the numbers” for the business. 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. Job Qualifications Education: High school degree or equivalent combination of education and experience preferred. Experience: Restaurant experience required. Previous Kitchen Manager 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 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 co-workers 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. Reporting Relationships Reports to the General Manager, Assistant Manager and/or Shift Leader Major Business/Professional Contacts The Line 1/2 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 1/2 will regularly give suggestions to his/her managers regarding operations. The Line 1/2 is expected to follow the chain of command with respect to all communications (General Manager, District Manager, People Services Business Partner, and Regional Director.) Working and Environmental Conditions 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.) Physical Demands 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. Tools and Equipment Used 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.)