Line Cook, Fast Casual Mexican Restaurant
Overview
You own the back-of-house line at Rubio's, preparing fresh Mexican food at proper temperature for 100+ daily guests. You lead the BOH team by example, training new hires and enforcing C.O.R.E. 10 standards. You work directly with managers to drive speed, quality, and cleanliness. This role suits someone who thrives on hands-on cooking and fast teamwork, with growth into kitchen leadership.
What You'll Do8
- 1Prepare and hold all food products per Rubio's recipes, hitting temperature and quality specs.
- 2Lead the BOH team as shift leader, assigning stations and directing line flow.
- 3Train new Back-of-House Team Members using Rubio's training packets and product roll-outs.
- 4Restock the cook area and rotate dated products with a first-in, first-out system.
- 5Count and weigh deliveries, then adjust prep to meet inventory controls.
- 6Read kitchen tickets and time production to hit service standards under 5 minutes.
- 7Clean your station continuously, including grills, fryers, and walk-in refrigerators.
- 8Communicate operational issues to management and mentor teammates during peak rushes.
Requirements9
- 11+ years of restaurant kitchen experience, with high school diploma or equivalent preferred.
- 2Knowledge of food safety and health code regulations, including glove and hairnet use.
- 3Ability to lift 55 lbs and reach 5'6" to stock and prep.
- 4Stand for 8-hour shifts in a hot kitchen with constant noise and temperature swings.
- 5Perform simple math to count portions and adjust recipe yields.
- 6Read and write English kitchen tickets, and bilingual Spanish is a plus.
- 7Operate fryers, grills, knives, and food processors safely.
- 8Taste and verify flavor profiles for seafood, chicken, and steak dishes.
- 9Maintain a calm, patient demeanor while handling multiple orders under pressure.
Salary Insight
$42 - $44k per year
Location
Required Skills
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