The Cook is responsible for preparing high-quality food with precision and consistency while following all food safety and quality standards. This role plays a critical part in delivering an exceptional guest experience by ensuring products are prepared efficiently, safely, and according to Pollo Campero standards.

• Maintains open communication with FOH and management team
• Monitors the quality of food
• Marinating and breading chicken
• Inspect raw and cooked products to ensure quality and safety standards
• Follow standardized recipes and preparation procedures
• Ensures restaurant adherence to health and sanitation standards
• Execute production plans and chicken forecasts to meet restaurant demand
• Filtration of the oil to ensure quality standards
• Thoroughly clean equipment
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Unload product delivery and storage properly following quality and safety standards
• Follow all food safety, sanitation, and company policies at all times
• Learn different stations to assist in other operational areas as needed
• Perform other duties as assigned to support business operations and team needs

• Must be 18 years of age or older
• Preferred: 1+ year of experience in similar roles
• Basic math skills
• Ability to lift and push 50 lbs.
• Ability to stand for long periods
• Ability to work in a fast-paced environment
• Flexibility to work nights, weekends, and holidays
• Must have great interpersonal communication skills to work with others
• Must adhere to company food safety, and personal hygiene standards
• Must be legally authorized to work in the United States

• Demonstrate positive energy and a strong sense of urgency
• Energetic Team Player - Collaborate effectively with team members to achieve operational goals
• Take ownership of assigned station and responsibilities
• Remain calm and focused under pressure
• Demonstrate reliability and punctuality
• Attention to details
• Proactively help where it is most needed in the restaurant
• Willingness to cross-train and develop new skills