Cook - Riverbank, United States - El Pollo Loco

El Pollo Loco Riverbank, United States

3 weeks ago

Full time

Description

Your path begins here at El Pollo Loco

Start on your path towards a brighter future filled with growth and opportunity. Where we lift each other up, push each other further, and take part in something bigger than ourselves - supported by a team committed to you and your success.

Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. We are looking for Full Time and Part Time Team Members.

Responsibilities/Duties:

Follows company food handling and safety procedures.

Follows projections through the shift to maintain proper food product levels at expected quality.

Follows cold and hot preparation recipes according to standards, and inspects all ingredients.

Maintains dishes clean throughout the shift following manual warewashing standards.

Provides support to peers such as restocking packed products in coolers for cashiers, packaging cold prepped items, and other tasks assigned.

Maintains a clean and sanitized work area, including equipment, tools and storage areas.

Assists in training new Food Preparation personnel.

Performs additional duties as assigned by the supervisor.

Physical Requirements:

Ability to move 50lbs, with assistance is required

Ability to lift, pull, toss 40lbs trash bags

Must have a high level of mobility/flexibility

Ability to reach, bend, stoop, scrub, lift and wipe.

Exposure to heat, cold, smoke and odor.

Ability to stand and walk for long periods of time.

Must be able to work under stress/pressure during peak periods.

Qualification Standards:

CA Food Handler Certificate is required

Must be 18 years of age or older

Must be able to read company recipes cards in either English or Spanish

Must have a basic understanding of how to follow a recipe.

It started with a mother's recipe and one man's desire for a quality chicken dinner after a hard day's work. Over 40 years later, we still grill our chicken the same way, citrus marinated and grilled low and slow over an open flame. In that time, we've fed families, connected cultures and have become a Southern California institution.

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